Marinate chicken pieces in lemon juice, curd, salt, Coriander leaves of the bunch, Pudina leaves - 1/4 cup, Jeera powder, Dhania powder, Garam masala, Hing , Haldi, Black pepper powder, Red chili powder, 2 tbsp ginger garlic paste, green chilies chopped finely for at least for 2-3 hrs.
Heat 4-5 tbsp oil in kadahi and add chicken pieces. Fry on high flame till water evaporates and chicken becomes dry and well fried. Remove only the pieces in a plate.
Now in the same kadai add remaining 2 tbsp ginger garlic paste, then add grated onions. When onions change color add grated tomatoes. Fry till oil separates. Add Everest Biryani masala. Fry for a few seconds and add chicken pieces fried earlier. Add little water. Cook for few minutes.
In another kadahi, Heat ghee. Add whole garam masala, fry basmati rice for 5 mins till it changes colour and add water and a few drops of lime juice. Cook rice till each grain separates. Remove and spread in a plate and let it cool.
Heat ghee in a vessel (in which all the rice and chicken can fit) add half the chicken piece along with gravy. Add few tsp curd, few chopped coriander, few pudina leaves chopped, potato fingers, fried onions, little ghee.
Now add half the rice repeat this and let rice be the top most layer. Add few tsp ghee on the top most rice layer, fried onions and potato. Cover tightly and cook on indirect flame (place heated tava on the gas and then keep the vessel) for 8-10 min.
Uncover and serve with chopped onion, lemon wedges, thick curd. Enjoy.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.