Bawarchi recipe for 6 people

This is Bawarchi's recipe curated for 6 people by Suchen..

First things

  • Soak the chicken in salt water
  • Soak the rice (5 to 6 cups of extra long basmati for 6 people - without heap)
  • Boil 3 eggs for last step..

Chicken Marination..

Take a big cooking bowl and add the below...
  • Chicken (3 legs, 3 thighs) - 2 Pieces for person
  • Ginger garlic paste - 3 full spoons
  • Red Chilli Powder - 1 to 2 full spoons
  • Green Chilli paste - 1 to 2 full spoons (~ 4 to 5 chilies)
  • Turmeric - 1/4 spoon
  • Garam masala - 1 full spoon
  • Coriander powder - 1 full spoon
  • Cardamom powder - 1 small spoon
  • Chopped onions - 2 full spoons
  • Coriander and mint leaves
  • Saffron
  • Salt
  • Biryani spices
    • Cardamom powder - 1 small spoon
    • Cloves - 3
    • Cinnamon  - 2 pieces
    • Shah Jeera - 1 small spoon
    • Star Anise - 1
------    mix well at this step and wait for 10 to 20 mins  ------
  • Yoghurt - 4 to 5 full spoons
  • Fried onions - 4 to 5 full spoons
  • Oil - 4 to 5 full spoons
  • Lemon Juice - 1 big lemon
------    mix well   ------
  • Add 1/2 cup of water and mix
------    Check: Taste the mixture to make sure its as expected  ------
  • You should first feel lemon, next salt, next hot chilli spicy taste must remain on the tongue at the end..

Flavoring the Rice..

  • Boil the water
  • Salt
  • Coriander and mint leaves
  • Biryani spices
    • Cardamom powder - 1 small spoon
    • Cloves - 3
    • Cinnamon - 2 pieces
    • Shah Jeera - 1 small spoon
    • Star Anise - 1
    • Bay leaf - 1
--------  Let it bubble on high flame  ---------
  • Add the soaked rice

Layering on Chicken..

  • When its 50% done, Add a layer of rice on chicken (take almost half of the rice)
  • When its 70% cooked, Add another layer of rice.
  • When its fully done, Add another layer with the remaining rice..

Cook and Dum..

  • Take a cup of the boiled water..
    • Add ghee
    • Yellow food color or Saffron or little turmeric
  • Pour the water on the rice
  • Sprinkle Fried onions
  • Sprinkle garam masala powder 
  • Sprinkle Kewra water
  • Cover it and cook..
    • High flame - 10 mins (induction 6.5)
    • Medium flame - 30 mins (induction 5)
    • Low flame - 10 mins (4.5)
    • Turn off the flame / keep very low flame - 20 mins
--------  Last things after cooking, open the lid  ---------
  • Sprinkle Ghee - 1 to 2 full spoon
  • Add 3 boiled cut into halves..
  • Garnish with coriander and mint leaves..
Done.