1 whole chicken cut into 10 pieces
3 in ginger
3 red onions
1pkt maggi briyani mix
3 cups basmathi rice
3 cups water
1 cup curd
salt to taste
3 red chillies
Marinate chicken pieces with Ginger and Garlic and some red colouring.
Make chicken stock- Heat pot, add cardamom and cloves. Add smashed garlic and ginger. Add chicken carcass. Pour required amount of water. Once boiling point reached, close and allow to simmer on low heat for about 1 to 2 hours (the longer the better). Add salt to taste.
Wash briyani rice. Soak for half and hour. Drain.
Mix salt and pepper to chicken. Heat large kuali. Add ghee. When hot, add cardamom, cloves, cinnamon and star anise. Add 4 chopped large onions. Add add chicken, then the drained rice. Stir gently until aromatic.
Measure and pour stock into rice cooker. Add curd. Add 3 tomatotes and 2 red chillies. Add 1 packet maggi briyani mix. Put in rice and chicken from the kuali. Allow to cook. When done, don´t open the rice cooker cover immediately. Turn off the keep warm and allow to cool for about 15 mins to half hour.