1 kg whole chicken, cut into 4 pieces
1 cup ghee
Briyani spice paste
2 red onions, peeled
3 inches old ginger, peeled
5 cloves garlic, peeled
1 tsp turmeric powder
2 tbsp black pepper powder
1 1/2 tsp salt
1 tomato, chopped
20g coriander leaves
20g mint leaf
1 cup water
3 star anise
1 inch cinnamon
6 tbsp briyani powder
50g cashewnuts, fried and pounded
1 cup evaporated milk
Salt and sugar to taste
2 shallots, sliced and fried
Wash chicken and set aside to drain.
Deep fry the chicken until medium cooked. Put aside.
Heat ghee or oil in a heavy-based pan over moderate heat.
Add cardamom, star anise, cinnamon and cloves, stir for 2 minutes.
Then saute the spice paste and briyani paste until fragrant about 7 minutes.
Cook over low heat for 3 minutes till well blended.
Add chicken and salt, stir continuously.
Cook over moderate heat for 10 minutes.
Add cashewnuts and milk and cook for about 5 minutes.
Season with salt and sugar.
Garnish with the fried onions.