Ingredients

• 2 cups - basmati rice, soaked in water for 30 mins
• 1 tbsp - ghee
• 1 tbsp - lemon juice
• For Bouquet Garni:
• 1 kg - chicken, cut into pieces
• 10 black pepper corns
• 2.5 stick - cinnamon
• 3 brown cardamoms
• 8 cloves
• 4 bay leaves
• a generous pinch of mace
• 1 tsp - caraway seeds (shahi jeera)
• 2 - large onions, chopped
• 3 tbsp - ginger-garlic paste
• 3 green chillies, chopped
• 6 red chillies, whole
• 1.5 tsp - turmeric powder
• 1.5 tsp - garam masala powder
• 400 ml - yogurt
• 1 tsp - saffron, dissolved in 4 tbsp - water
• 1.5 cup - mint, chopped
• 1.5 cup - ghee
• salt to taste
• 2 tbsp - kewra water
• 1.5 tbsp - lemon juice

How to Make Kesari Chicken Biryani

• Tie all the ingredients for the bouquet garni in a thin muslin cloth.
• Cook the rice in water along with the bouquet garni and lemon juice till the rice is 90% done.
• Drain and keep aside.
• Discard the bouquet garni.
• To Make Chicken:
• Soak the red chillies in hot water for 30 mins.
• Make a paste, adding a little water if necessary.
• Heat ghee in a heavy bottomed wok.
• Add the cumin seeds and when it starts spluttering, add the onions.
• Saute till pink.
• Add the ginger-garlic paste and green chillies.
• Saute for a minute.
• Add the chilli paste and turmeric powder.
• Stir for 30 seconds and add the chicken pieces.
• Fry on high heat till the colour of the chicken pieces changes from white to light brown.
• Add half the yoghurt and salt and keep on cooking till the oil separates.
• Add 1.5 cup water and cook till the chicken is done. Add lemon juice and garam masala and mix.
• For Assembly:
• In a large pan, smear oil on all sides and the bottom.
• Place half the chicken on the base, then sprinkle half the balance yogurt on top layer with half the rice and half the mint.
• Repeat.
• Sprinkle kewra water and saffron.
• Place the pan on top of a griddle and cook on low heat for 12-15 mins.