This is very rich and authentic recipe just the way it was prepared at Moghul times. You obviously need plenty of time to do this recipe. The quantities specified are for a big party because that's when you cook this kind of dish. This kind of biryani preparation is a long and slow process. Most of the cooking must be done on low heat.
- Cut chicken into large pieces and Marinate them in mixture of marinade ingredients for at least 2 hours.
- In 2 ozs. of ghee (or butter), fry lightly for 2-3 minutes the following: 1 tbsp of chopped onion, 2 cloves of garlic, 8 cloves, 6 cardamoms and 2 sticks of cinnamon.
- Add to this the marinated chicken and the whole of marinade, and allow the chicken to cook in its own juice without adding any water.
- Cover and cook on low heat until the chicken is tender.
- (For Rice) In a large vessel fry onions, garlic and spices in ghee. Add rice and mix it lightly.
- Continue frying on low heat for 4-5 minutes.
- Add saffron, salt to taste and sifficient boiling water to cover the rice.
- Cover the vessel and cook on low heat until the water is completely absorbed and rice is cooked. Occasional tossing of rice using a spatula may be required to avoid pulping.
- Now work into it ½ lb. of raisins, ¼ lb of almonds, ¼ lb of pistachios and ½ lb of dry dates.
- (Finish) The blending of Korma and rice must be done carefully to prevent breaking up of meat or rice.
- Take each piece of chicken and work it carefully into the rice, using up as much of gravy as possible.
- Cover the pan tight and stand it on very low (warm) heat. Garnish this dish with silver leaf.
- Serve the Biryani with Raita or some kind of light salad.