Chettinad Biryani

How to Prepare

1. Heat 1/2 cup of ghee in a large pot over medium heat. Add 10 bay leaves
2. 20 cloves
3. 10 cinnamon sticks, and 10 star anise. Sauté for 1-2 minutes until fragrant.
4. Add 10 sliced onions and sauté until golden brown, about 8-10 minutes.
5. Add 20 chopped tomatoes and cook until they turn mushy, about 5-7 minutes.
6. Add the ground masala paste (prepared during pre-processing) and cook for 5 minutes until the raw smell disappears.
7. Add 5 kg of chicken pieces, mix well, and cook for 10 minutes.
8. Add 10 cups of basmati rice (soaked and drained during pre-processing) and mix gently to coat the rice with the masala.
9. Pour in 20 cups of water or chicken stock, add salt to taste, and bring to a boil.
10. Reduce heat to low, cover the pot with a tight lid, and cook for 20-25 minutes until the rice is fully cooked and the chicken is tender.
11. Garnish with chopped coriander leaves and fried cashews before serving.