Made w 4 thighs, much more water, mirin instead of wine and kecap manis, asian celery not western, 1.5 anise, no cinnamon, forgot to strain – still tasted good. Would be good to cool stock to skim fat

can make without mushrooms
1 1/2 cups Arborio rice means 250ml dry white wine & 1 litre salt-reduced chicken stock, hot

Bluefinger say – little bit bland, but a good basis. Try chop chillies, add fennel, nutmeg etc for more flavour. Bit less ghee.
Orig poster says: My husband’s mother taught me this recipe, an authentic Hyderabadi-style biryani that is a trademark of home-cooking in south India. The chicken, spices and rice all cook in the same frying pan.

good, but a tad slow, what with frying the chicken

works ok with chook too
note that the quantities are all approximate

Pretty avg. Needs experimenting with. Could be good if using crushed roast peanuts instead of paste, and custom curry powder.
The inspiration for this recipe comes from a West African soup recipe in Nancie McDermott’s The Curry Book. With a little less broth and a lot more chicken you have a great peanut curry dish. Control the level of hotness you want with the amount of chili. We didn’t have serranos when we made this, and we wanted it very spicy so we used 4 fresh large jalapeños instead of the 2 serranos called for in the following recipe. The lime, coriander seed, onion, cilantro, mint, ginger, chili, and peanut combine wonderfully.