My famous Hari Biryani

4 large Bunches of Cilantro
3 large bunches of Mint
Pick the leaves off the bunches and dice them.

Saffron Two pinches: Crush the stamens and Add to four tablespoon really warm milk and let stand.

4 Cornish Hens Cut into four pieces each

4 Large Red onions, Sliced finely

A large piece of Fresh Ginger root: Finely Julienned

A whole Garlic: Peeled and diced.

Five large jalapeno Peppers Slit in the middle.

Basmati Rice 5 cups, Preferrably India's Dum Siyah Variety..

Spice Mixture:

One tablespoon Cumin

Quarter tablespoon Black ShahZeera

4 Sticks of Good Cinnamon

10 Green Cardamom Pods

5 Black Cardamom Pods

10 whole round Dried Red chilli peppers

6 Cloves

4 Pods of StarAnise

15 large Black Peppercorns

Dried Plums or Aloo Bukharas about 10

2 cups of Yogurt Whisked

Method:

Take the onions and fry them in one cup of Olive oil.

When they turn golden, Add the spice mixture and fry until spices release Aroma. Then add Garlic and Ginger

Then add Cornish hen Pieces and fry more until browned. Then add Yogurt and Bhoonofy.

Then add 2 cups of water and let simmer on low heat covered until Chicken is tender.

Raise heat to high, and dry all the water so that gravy releases oil.

Then add Jalapeno Peppers, and diced Cilantro and Mint leaves. Stir on medium heat for about 4-5 minutes.

Then remove from heat.

The Masala for Biryani is ready.
Parboil Basmati Rice in Water spiced with Sea Salt, 3 Bay leaves, 2 Cinnamon Sticks, 2 cloves, 5 Green Cardamoms, 3 Black Cardamoms.

When rice is nearly done, Drain the rice and fluff with fork.


Then Get a large pot.... Layer with one layer of Rice, then the Cornish Hen Hara Masala, then Rice until 3-4 layers of Rice and Masala are acchieved.

Drizzle Saffron MIlk on Top.

Cover with Wet, Strung out Cotton Cloth and then lid. and Cook on very very low heat for atleast 40 minutes.

Its ready.

Serve with Plain Yogurt and Cucumber/Tomato/Onion Kachumar.

Your guests will never forget this Biryani.