Korma Biryani by Zarnak Sidhwa

Ingredients:

• Chicken 1 kg
• Rice 1/2 kg
• Yogurt 1 cup
• Finely sliced onion 2-1/2 cups
• Nutmeg, Mace, Green cardamoms powder 1 tsp
• Ginger garlic paste 3 tsp
• Freshly ground garam masala 1 tsp
• Coriander leaves (chopped) 1/4 bunch
• Whole green chillies 2-3
• Saffron few strands
• Yellow food color few drops
• Bay leaves 2
• Cinnamon sticks 2
• (1 bay leaf n 1 cinnamon stick more for qorma)
• Green cardamoms 4-5 whole
• Cumin seeds 2 tsp
• Salt to taste
• Red chilli powder 1 tsp
• Turmeric powder 1/2 tsp
• Coriander powder 2 tsp
• Black peppercorns 7-8 (whole)
• Cloves 4-5
• Kewra water few drops
• Oil or ghee 1/2 cup

Method:

1. Heat oil or ghee add sliced onion, when onion is brown take it out, crush half of the onion, keep aside.
2. In same oil, add cinnamon 1 stick, 1 bay leaf, chicken fry till the water has dried, add ginger paste , garlic paste, fry for 2-3 minutes, add chilli powder, coriander powder, turmeric powder, sprinkle some water and cook till oil floats, add whisked yogurt, crushed onion, salt, garam masala powder, chopped coriander, let it cook till meat is tender and oil leaves the surface, add whole green chillies, turn off  flame, add kewra water, cover the lid for 2-3 minutes, pour korma oil in a bowl and keep aside.
3. Boil rice with cumin seeds, 2 bay leaves, 2 cinnamon sticks, whole cardamoms, cloves, black peppercorns, 2 tbsp salt, water, when rice is 3/4 done, strain in colander.
4. To assemble: Put layer of rice, pour korma over rice again a layer of rice, nutmeg, mace, green cardamoms powder, remaining fried onion, (dissolve saffron in 1/2 cup of milk) pour saffron milk over the rice, pour korma oil over the rice evenly (which we poured in a bowl) sprinkle yellow food color, cover lid tightly, simmer on low heat and serve with raita.