This is a Dhifoods recipe for sultan biryani.
Ingredients: 4-5 kilos chicken chopped with the bones, 9 ounces ghee, 50 almond nuts or kanamadhu or cashew nuts, 9 onions, 6 garlic, 3 inches ginger, 20 cloves, 6 pieces cinnamon, 12 cardamom, 1 cup yogurt, 1/2 1 teaspoon turmeric, 6 teaspoons salt, 1/2 of 10 cups water mixed with 10 chicken cubes, 1/2 of 2 kilos basmati rice, and 2 githeyo chillies if wanted.
Method: Chop and wash the chicken, wash the rice too, soak them and set aside. Chop the onions as well, and crush the garlic and ginger. Then heat the ghee in a pan or pot and first fry the almonds, for two or three minutes. Then fry one of the two parts of the onion until red, remove it, and keep it separate from the almonds in the oil pot. Then add the remaining onion to the ghee, and add the yogurt, biryani spice and turmeric. When everything is well browned, add the rice from above in two or three lots and mix. If wanted, mix in all the githeyo chillies and one or two pieces of pandan leaf, then add the water and salt. Cook for 15 minutes and lower the heat. After two or three minutes turn off the heat, but keep it covered. Slowly and gently let the water be well absorbed. Then a nice oval shape of chicken-egg pieces can be placed on a plate, with the fried onion and nuts on top, to make it beautiful. If eggs boiled in water are sliced and arranged around, and a red bell pepper is chopped and the eggs are set in between, it will look very beautiful. Children will want to eat it too.
Recipe from Dhifoods.