Mughali Style White Chicken Biryani

Name: Mughali Style White Chicken Biryani
Total time: 2400 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 500 gram Chicken cleaned and cut into medium size pieces; 2 Onions, thinly sliced; 1 cup Yogurt; 1/2 cup Fresh cream (Amul); To taste Salt; 1 teaspoon Poppy seeds paste; 1 teaspoon Ginger-garlic paste; 1 teaspoon Lemon juice; 1 tablespoon Almond paste; 1/2 teaspoon Black pepper crushed; 2 tablespoon Green chilli paste; 2 cups Basmati Rice; 2 Cinnamon sticks; 2 Bay leaf; 8 Cloves; 6 Black peppercorns; 6 Cardamoms; As needed Oil; 2 teaspoon Ghee; 1/2 teaspoon Biryani essence; 4 cups Water

Little Hearts @cook_7834303

#biryanirecipe A royal dish that is highly flavorful with it's tempting aroma and fragrance! Delicious and tender pieces of chicken blend with the rice making it a marvelous one-pot dish. This is a wonderful combination of dum biryani + yakani pulao.

Little Hearts @cook_7834303

Saved

Ingredients

40 minutes

2 servings

500 gramChicken cleaned and cut into medium size pieces
2Onions, thinly sliced
1 cupYogurt
1/2 cupFresh cream (Amul)
To tasteSalt
1 teaspoonPoppy seeds paste
1 teaspoonGinger-garlic paste
1 teaspoonLemon juice
1 tablespoonAlmond paste
1/2 teaspoonBlack pepper crushed
2 tablespoonGreen chilli paste
2 cupsBasmati Rice
2Cinnamon sticks
2Bay leaf
8Cloves
6Black peppercorns
6Cardamoms
As neededOil
2 teaspoonGhee
1/2 teaspoonBiryani essence
4 cupsWater

Saved

Steps

40 minutes

1

Wash the basmati rice and leave it soaked in water for 15 mins.
2

In a large bowl, add half cup of yogurt, salt, poppy seeds, ginger-garlic paste, lemon juice, almond paste, crushed black pepper, and green chilli paste. Mix this well and marinate the cleaned chicken pieces with the mixture. Leave it aside for 2 hours or overnight.
3

In a heavy bottomed pan, add oil. Saute onion until translucent and golden brown in colour. Add half of the whole spices and saute for a minute until the raw smell goes away. Add the marinated chicken and mix well. Cover and cook on low flame for 15-20 minutes or until the chicken is done. Add in the remaining yogurt & cream and mix well. Allow it to simmer for another 5 mins. Switch off the flame and keep it aside.
4

In a deep bottomed vessel, boil water. Add the remaining whole spices and salt. Add the soaked rice to the boiling water and cook until it is 3/4th done.
5

In a biryani pot, layer a portion of the chicken masala at the bottom followed by a layer of the cooked rice. Repeat the process with the remaining masala and the rice. Sprinkle the biryani essence and ghee over the final layer of rice. Cover with a tight lid and cook on low flame for another 10 mins. Switch off the flame and allow it to rest for 5 mins. Serve delicious white biryani with raita or pickles!