Biryani de-jaj (Chicken Biryani)

Ingredients

• •4 cups Pari rice
• •6 to 8 hard boiled eggs, peeled
• •1 fresh chicken, quartered
• •3/4 cup samen
• •3 large onions, sliced
• •1/2 cup raw, unsalted cashew nuts
• •1/2 cup pine seeds
• •1/2 cup sultanas
• •1 teaspoon bezar
• •1 teaspoon turmeric
• •8 cloves
• •15 black peppercorns
• •5 curry leaves
• •3 to 4 pieces cinnamon bark
• •2 chopped fresh tomatoes
• •Paste:
• •2 small onions
• •1 teaspoon bezar
• •1 to 2 pieces fresh ginger
• •1 teaspoon salt
• •8 cloves garlic
• •1 bunch fresh coriander
• •3 green chilies
• •1 cup fresh plain yogurt

Directions

1. 1Grind all of the ingredients in the paste together except for the yogurt. Add the yogurt and mix well. Pour over the chicken and leave for 15 to 20 minutes. Fry the onion in samen, add spices and nuts then the sultanas, brown well and set to one side.
2. 2Boil the drained, soaked rice in salted water with the cinnamon bark, curry leaves, pepper corns and cloves and when nearly cooked, drain in a large colander. In a large pot, pour 6 tablespoons oil and warm. Remove from heat and leave aside.
3. 3In a frying pan, place 1/2 cup samen and melt quickly until it is very hot.
4. 4Transfer the chicken portions, to the hot oil and seal on both sides. Add chopped tomatoes, poach gently and turn chicken over again. Remove from oil and put on a side plate.
5. 5Meanwhile, in the heavy pot, put a portion of rice over the warm oil, then spread with a portion of chicken and gravy, then the rice and repeat the layers until all is finished.
6. 6Cover with a damp cloth and a tight lid. Steam on very low heat for 20 to 25 minutes. Serve on a large platter garnished with onion and nut mixture and boiled, sliced eggs.