Cooking Instructions
- 1
Wash rice nicely and soak for minimum 2 hrs.
- 2
Wash chicken pieces nicely and then marinate them with curd, 1 tsp lemon juice, red chilli powder, turmeric, coriander powder and some salt.
- 3
Keep the chicken marinade for about 45 mins.
- 4
Heat oil in a big wok or a handi and add all the whole spices mentioned and allow them to crackle.
- 5
Now add chopped onions and fry them till soft.
- 6
Next add the ginger garlic paste and fry the mix till it becomes golden in colour.
- 7
Add the green chilies and few leaves of mint and some coriander in it and fry well.
- 8
Once the oil starts leaving the sides, pour in the marinaded chicken along with the left over marinade mix and mix nicely.
- 9
Keep the flame high. You may see the curd leaving water from sides.
- 10
Fry the mix till the water evaporates completely. Keep stirring in between.
- 11
When the chicken mix starts getting thick, add fresh cream into it.
- 12
Mix properly till everything incorporates well. Adjust salt and check.
- 13
Give a stir and close the lid. Simmer the gas flame and let the chicken cook till it gets tender.
- 14
Once the chicken is fully cooked, turn off the gas.
- 15
How to cook rice
In a large vessel heat water double the quantity of rice.
- 16
Add 1 tsp lemon juice in it and some oil (1tbsp).
- 17
As soon as the water is hot, add the soaked rice and allow it to cook in high flame.
- 18
Add salt to the rice and let it cook till it's 80% done.
- 19
Drain the water and pass the rice through a colander.
- 20
Spread it on a large tray, so that it doesn't get sticky.
- 21
Assembling/Layering for Dum
Heat a broad base flat iron tawa on gas and place a large handi on it.
- 22
Add some curd in the base of the handi to prevent the yakhni from sticking.
- 23
Layer the chicken mix equally on the base and add a spoon full of ghee here and there.
- 24
Now add the rice on top and garnish it with ghee, saffron soaked milk, mint, coriander, lemon juice, kewra water and some nuts if you wish.
- 25
Seal the handi with aluminium foil and cover it with the lid with something heavy placed over it.
- 26
Allow the biryani to be on dum for around 30 mins.
- 27
Remove the foil from one side and mix the biryani well.
- 28
Serve hot with raita and salad.
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