Wash rice few times until the water runs clear. Soak for 30 mins. Drain the water.
Bring 8 to 10 cups of water to a boil in a large pot. Add bay leaf and shahi jeera
When the water comes to a boil, add salt and drained rice.
Rice should be firm, grainy and you must feel the bite into the grain when you bite it. Drain it off to a colander.
making the gravy:
While the rice cooks, Saute onions in hot oil until brown
set aside the onions after draining the oil
Lower the flame and saute bay leaf, star anise, shahi jeera, cloves, cardamom.
Add ginger garlic paste and fry until the raw smell has gone completely.
Add chicken and fry on a medium heat until it turns pale or white.
Sprinkle salt, biriyani masala, red chili powder, slit green chilies and turmeric. Mix well and fry for 3 mins.
Cover and cook on a low to medium flame for 3 to 4 mins to let the moisture out from the meat.
Pour the curd and mix well. Cover and cook on a medium heat until the meat is completely cooked and the gravy thickens
Lower the flame, sprinkle some mint and coriander leaves. Stir well.
Layer the rice evenly. Sprinkle fried onions, mint, coriander leaves, kewra water & ghee.
Cover the pot with a foil or a moist kitchen cloth. Place a tight lid to trap the steam or dum
You can mix 1 ½ cups atta with water and make a dough. Stick the dough to the rim of the lid. Press it off on to the pot, for a air tight seal.
Once done switch off and allow to rest for at least few minutes before plating
add sautéed cashews, some fried onions and rose petals on top for garnish
serve hot with raitas or saalan of your choice
