Kushka biryani

Main Ingredients:
Jeeraga samba raw rice - 1 1/2 cup
Chicken / mutton Broth - 2 cups

Other Ingredients:
Red onion - 2 (medium size)
Tomato - 2
cilantro- 1 handful.
mint leaf -1 handful.
curry leaf - 1 brig
Ginger - 2 inch
Garlic - 5 pods
green chillis - 8 (uncut).
Briyani powder / curry masala powder - 2 tsp
Lemon - 1/4
Fennel - 1 tsp
bay leaves - 2
star aniseed - 1,
cinnamom stick - 2 inch
cardamom - 2
cloves - 4
ghee - 3 tbsp
vegetable oil - 3 tbsp
salt - to taste
pepper powder - 1 tsp

Method:
Step 1:
Wash the rice, drain the water. Leave it for 1/2 an hour on the sieve.

Step 2:
Heat 3 tbsp oil in a thick bottom vessel.
Add fennel ,star aniseed , cinnamon stick,cardamom ,cloves, bay leaf .
And saute a little.
Then goes the chopped onion , green chillies . Fry till it becomes golden brown.
Then add the ginger garlic paste and fry till the raw smell goes.
Now add the chopped tomato and cook till the oil oozes out of it.

Step 3:
Now add the rice to the masala prepared and roast it till the rice gets heated .
If it needs some more oil, add the ghee now.
Add the briyani masala / curry masal powder.
Now we can see the rice trying to get fried.

Step 4:
Add the broth and let it come to boil.
Now put the required salt and lemon juice.
Spread finely chopped cilantro, mint leaf, curry leaf , pepper powder and few whole green chillies over the rice.

Ste 5:
Cover it tightly with a lid . Heat a dosa tawa and place the vessel over the tawa.
Bring to boil 10 cups of water in a vessel and place it over the lid.
(In the restaurants they add burning charcoals over the lid, to make 'dhum')
This kind of heating from top and bottom cooks the kushka evenly.
Cook it in slow fire for 90 minutes or till the biryani flavor fills the house:)

Kushka biryani is ready!

Serving suggestions:
The above said quantity can be enough for 2 people.
Serve it with chicken curry and onion raitha.