White Chicken Biryani

Indian functions are incomplete without a "biryani". Lets try my om's recipe to a white chicken biryani. I'm sure you and everyone will relish it.

Ready in: 2 hr 50 mins

Makes: 6 serving

Tips

To add an additional smokey flavour you can smoke it with charcoal.

Spice level can be increased according to preference.

U can just keep 1 layer of chicken if you don't wish to make 2 layers, it's absolutely fine!!

If you're fond of tomatoes you can slice them up and add it as a part of the garnish while layering the biryani.

Ingredients

• 1kg chicken

• 300gms curd

• 100ml cream

• 45ml lemon juice

• 3tbsp ginger garlic paste

• 4 5 slit green chillies

• Dhaniya powder

• Zeera powder

• Salt

• Black pepper powder

• 2 pinch mace powder

• 2 pinch star anise

• 2 pinch Nutmeg powder

• 3 big onions sliced

• 150ml ghee.

• 1 kg basmati rice

• 2 no bay leaf

• 4 to 5 Black peppercorns

• 4 to 5 Cloves

• 1 javitri / mace

• 2 star anise

• 3 to 4 green elaichi

• 1 black elaichi

• 3 no potatoes (cut in 4)

• Fried onion, mint leaves, saffron milk, rose water / kewra diluted in water for garnish and layering.

Preparation

1. Boil rice with all the garam masala and cook till it’s 60% cooked. Drain and cool the rice completely.

2. Marinade chicken and keep aside for 2 hours.

3. Fry potatoes golden brown and keep aside. (has to be 60%cooked).

4. Remove whole garam masala from the rice.

5. In a large pot place ¼ of your boiled rice and garnish with fried onions, saffron milk, ghee, mint and coriander.

6. Spread ½ of your marinated chicken on the rice and repeat the garnish.

7. Repeat ¼ part of rice and the garnish.

8. Repeat chicken and garnish.

9. Place the remaining rice over the chicken and garnish with fried onions, mint, coriander, saffron milk.

10. Make 6 holes with the help of a back of a spoon and pour remaining ghee.

11. Keep on a tawa on very low heat for dum cover tightly. (Cover the lid with a kitchen towel to save the steam from coming out of the handi).

12. Let it cook on low heat for 40 mins.

13. Turn the heat a little higher than medium for 5 mins and check if it's got enough steam or dum.

14. Serve hot with dahi ka kachumbar

30.Kachumbar

Ready in: 10 minutes

Makes: 6 serving

Tips

If you don’t wish to pair the biryani with dahi ka kachumbar you can replace curd with tamarind chutney.

Ingredients

• 250 gms curd

• Salt to taste

• ½ tsp red chilli powder

• 1 tsp cumin powder

• 2 onion diced

• 2 tomatoes

• Green chilli chop

• 1 cucumber

• Coriander leaves chopped

Preparation

1. In a large bowl mix everything well and serve chilled.

2. Adjust salt and spice according to taste.