Bara Masala Biryani

Ingredients for chicken stock:
Chicken – 1 kg
Onion – 1 cut in 4 pieces
Salt – to taste
Dry coriander – 2 tbsp
Star anise – 1
Cumin seeds – 1 tbsp
Ginger – 4 pieces
Fennel seeds – 1 tbsp
Garlic cloves – 6
Put all above ingredients in a muslin cloth and make a packet.
Now take a pan, put chicken, muslin cloth packet and 2 cup of water, cook until chicken done and water dries.

Ingredients for yogurt:
Ghee – 1 tsp
Yogurt – 250g
Garlic paste – 1 tsp
Salt – 1 tsp
Turmeric – ¼ tsp
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Garam masala powder – 1 tsp
Nutmeg powder, mace powder and cardamom powder – take all three in equal quantity, grind and use ½ tsp
All these ingredients mix well in yogurt.

Ingredients for boil rice:
Rice – ½ kg
Cinnamon stick – 2
Bay leaf – 1
Cloves – 6
White cumin seeds – ½ tsp
Black cumin seeds – ½ tsp
Salt – 2 tbsp
Boil rice with above masala and drain water.
Ingredients for garnishing:
Onion – 2
Kewra water – 1 tbsp
Orange food colour – few drops
Dry plum – 6
Mint, fresh coriander and green chillies – as required

Directions:

1. Take a pan, put oil or ghee, heat it up, add sliced onion and fry until golden brown.
2. Add yogurt mixture and chicken, fry well.
3. Now add plum and mix well and move chicken to the sides, pour the green masala, then kewra water (mix food colour),  boiled rice and on top pour little bit oil and put on dum for 20 minutes.
4. Serve with salad and raita.