Wash the Chicken and cut them into small pieces. Wash them properly and drain. Make sure they’re really clean because you don’t want the taste of Chicken Blood in them.
Add Yogurt, 1 tbsp Ginger-Garlic paste and the Aniseed powder
Mix thoroughly. And keep them in the fridge for a few hours while you work on the masala.
Heat ghee in a cooker.
Add the Onions and sauté them till they are golden brown.
Add the Green chilies, rest of Ginger-garlic paste, and sauté them till the aroma hits you.
Add the coriander, Pudina leaves and stir it in.
Add tomatoes and sauté till the tomatoes breakdown and melt.
Add the previously marinated chicken and stir.
Add the Coriander powder, Turmeric powder and Garam masala.
Cook the chicken for 3-5 whistles on medium flame.
Once the chicken masala is cooked. Cover the masala with the cooked cauliflower rice.
Garnish with fried onions, fresh coriander leaves and roasted cashew nuts.
Serve the Biryani hot with a side of Raita & green coconut chamandi.