Free Online Cooking Recipes Network

1kg whole chicken, cut into 4 pieces
1 cup of ghee
Briyani spice paste
2 red onions, peeled
3 inches of old ginger, peeled
5 cloves garlic, peeled
1 teaspoon of turmeric powder
2 tablespoons of black pepper powder
1 and half teaspoons of salt
1 tomato, chopped
20g of coriander leaves
20g mint leaf
1 cup of water
3 cardamoms
3 star anise
1 inch cinnamon
3 cloves
6 tablespoons of biryani powder
50g of cashewnuts, fried and pounded
1 cup of evaporated milk
Salt and sugar to taste
2 shallots, sliced and fried 

1. Wash chicken and set aside to drain.
2. Deep fry the chicken until medium cooked. Put aside.
3. Heat ghee or oil in a heavy-based pan over moderate heat.
4. Add cardamom, star anise, cinnamon and cloves, stir for 2 minutes.
5. Then saute the spice paste and biryani paste until fragrant about 7 minutes.
6. Cook over low heat for 3 minutes till well blended.
7. Add chicken and salt, stir continuously. Cook over moderate heat for 10 minutes.
8. Add cashewnuts and milk and cook for about 5 minutes.
9. Season with salt and sugar.
10. Garnish with the fried onions.