Avakaya Biryani | Andhra Avakaya Dum Biryani

Soak Basmati Rice in enough water for 15 mins. Bring a pot of water to boil. Add 1 teaspoon ghee, ½ teaspoon shahi jeera and salt as needed.
Add soaked basmati rice, mix well. Cook on medium flame in open pot.
Meanwhile, heat 2 tablespoon oil in heavy bottomed kadai. Add 1 dried bay leaf, 2 cloves, 1 cardamom and 2” cinnamon and 1 star anise. Fry for few seconds.
Add 1 slit green chilli along with 1 cup chopped onions and 8-10 shallots chopped. Fry until light golden brown.
Next add ½ teaspoon ginger garlic paste and fry for a few minutes until the raw smell goes off.
Now add spice powders – ¼ teaspoon turmeric powder, ½ tablespoon Kashmiri red chilli powder, ¾ teaspoon garam masala powder, 1 teaspoon coriander powder and salt as needed. Fry off for 2-3 mins.
Keep aside a tablespoon each of chopped mint and coriander leaves and add the remaining of ¼ cup each of finely chopped mint and coriander leaves. Cook for a couple of minutes.
Next add ½ cup thick curd and mix well, cook for 3-4 mins on low flame.
Now add 1 tablespoon Avakaya and mix it in.
Check if the rice is cooked to ¾th done.
Strain off the starch and remove excess water from the rice as much as possible.
Quickly add the strained rice to the pan. Sprinkle the saved mint and coriander leaves. Drizzle a teaspoon of ghee on top of the rice.
Cook it covered on lowest flame for 5-6 mins. Remove from heat.
Let it rest for another 5-10 mins before fluffing it up with a fork.
Serve hot with onion raita.