1 star anise (small )

4 green cardamoms (/ elaichi)

4 cloves (/ laung)

2 inch cinnamon sticks (, thin / dalchini)

2 strands mace ( / javithri)

¼ tsp nutmeg (/ jaiphal, grated )

½ tsp shahi jeera

1 tsp fennel seeds (/ saunf / sombu)

1 red chili

½ tsp pepper corn

3 to 4 tbsps ghee ( / oil)

1 Handful cashews ( (about ¼ cup split & cleaned))

2 tbsps raisins ( (use sweet raisins))

½ to ¾ cup onions (thinly sliced , for making fried onions)

½ cup onions ((heaped) sliced , for gravy)

2 tbsps ginger garlic chili paste ( (1 tbsp ginger paste, 1 tbsp garlic paste, 2 to 3 green chilies))

½ kg chicken (cleaned & cut)

¼ tsp turmeric ( / haldi)

½ cup tomatoes (chopped & deseeded, ripe )

Salt ( as needed)

2 tbsps curd (/ yogurt/ dahi)

¼ cup mint (/ pudina , chopped )

¼ cup coriander leaves (chopped )

2 cups Jeerakasala rice (/ kaima (or basmati))

1 to 2 tbsp ghee ( (use more if desired))

1 bay leaf

1 star anise ( / biryani flower)

4 green cardamoms ( / elaichi)

4 to 5 cloves (/ laung)

1 inch cinnamon stick (, thin )

¼ to ½ tsp fennel seeds (/ saunf/ sombu)

Salt ( as needed)

3 ½ cups Hot water

¼ to ½ tsp kerala garam masala

0.5 Handful pudina (, chopped )

0.5 Handful coriander leaves (, chopped )

1 tbsp ghee

½ tsp rose water (, edible (optional))