BHATKAL BIRYANI

Wash rice in water; drain (not fully); set aside for about 20-30 minutes

For ginger-garlic paste -- In a blender, grind ginger, garlic and green chilies with a little water to make a smooth paste

For garam masala -- In a tempering spoon, dry roast shahjeera, lavang, dalchini, elaichi and nutmeg for a few minutes; remove into mortar & pestle (or dry grinder) and grind to a powder; set aside

In a big pot, boil 7-8 cups of water with salt and lime juice; when water is boiling, add rice; when it is parboiled (3/4ths cooked), drain all the water out in a colander and rinse rice in cold water; spread rice in a wide dish to cool

In a big pot, heat ghee and oil until hot; add whole spices (dalchini, lavang and elaichi); when they start spluttering, add the onion slices and continue to fry until golden brown; take half the onions out and set aside

Add ginger-garlic paste to remaining onions in the pot and fry well for 2-3 minutes

Add tomatoes and fry for about 5 minutes

Add chicken pieces, yoghurt, cilantro and turmeric; fry well; cover and cook for 15 minutes

Add garam masala powder, green chilies and salt and cook for 5 additional minutes; set aside

In a deep large pot, pour some oil and chicken gravy at the bottom; layer with ⅓ of rice; layer ½ the fried onions which were set aside; layer ⅓ the cashew paste; layer ½ the chicken with gravy

Repeat layering with ⅓ of rice, remaining fried onions, ⅓ cashew paste and remaining chicken

Add final layer of ⅓ rice; sprinkle saffron-milk over rice and add remaining cashew paste

Cover rice with aluminum foil and cover pot with lid

Bake in oven (at 350℉) for 30-40 minutes

Serve hot!