Cut chicken into 4 pieces. Grind together garlic, ginger,
chilies, poppy seeds, cashew nuts and almonds. Heat ghee and fry cloves,
cinnamon, shallots. Add in the chicken pieces, 1
teaspoon salt, ground ingredients and curry powder. Stir to mix and cook covered for
10 minutes. Extract 1 -2 cups coconut milk
from coconut. Add in salt. Mix with the washed rice and cook
it. When the rice has absorbed all the
milk, make a well in the centre and put in the chicken mixture. Cover and allow rice to cook over
very low fire.
Serves 6 - 8
Biryani Ayam is usually
served at weeding. You can also garnish the rice with fried raisins.