Mughlai Chicken Biryani

Ingredients

• 0.5 cup curd
• 6.5 cup water
• 0.25 cup almond paste
• 2 lb Chicken, Biryani pieces
• 1 tbsp ginger-garlic paste
• 1 tbsp biryani masala
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp red chili powder
• 0.5 tsp turmeric powder
• 0.25 tsp black pepper powder
• 1 tbsp lemon juice
• 2 cup basmati rice, washed and soaked for 30mins
• drops kewra water
• 2 whole Bay leaves
• 1 whole Cinnamon stick
• 2.5 whole Green cardamoms
• 2 clove Cloves
• 1 tbsp ghee
• 1 whole Large onion, finely sliced lengthwise
• 1 whole Bay leaf
• 1 whole Cinnamon stick
• 0.5 tsp cumin seeds
• 1 tsp fennel seeds
• 2 whole Green cardamoms
• 2 clove Cloves
• 0.5 cup tomato, chopped
• 6.5 whole Green chilies, chopped or slit
• for cooking oil/ghee
• 2 tbsp saffron milk (a pinch of saffron soaked in 2tbsp warm milk for 30mins)
• 0.25 cup almonds and cashews
• 0.25 cup coriander leaves and mint leaves, chopped
• as required Salt
• as required salt
• as required Salt
• 1 tsp ghee for frying

Instructions

1. 01

   In a large mixing bowl, combine all marination ingredients and mix well. Add chicken pieces and coat them with the mixture. Refrigerate overnight or for at least 4-5 hours.

2. 02

   In a deep bottom pot, add 6-7 cups of water, whole spices, ghee, and salt. Bring water to a boil over high flame. Add the soaked Basmati rice, stir, and cook until rice grains are 95% cooked. Drain excess water and gently fluff the rice.

3. 03

   While rice cooks, heat oil/ghee in a pan or deep pot and cook onions until caramelized. Transfer ¼ of the caramelized onion to a plate for garnish.

4. 04

   In the same pan, add bay leaf, cinnamon stick, cloves, green cardamoms, cumin seeds, and fennel seeds. Let them sizzle, then add chopped tomato and green chilies. Cook until the tomato turns mushy.

5. 05

   Turn flame to medium, add marinated chicken, and cook for 6-7 minutes with the lid covered. Open the lid, stir chicken, and add almond paste. Do not add water. Mix well and cook until chicken is soft and tender. Open the lid and cook for a few more minutes until the gravy is thick like a smooth paste.

6. 06

   Heat ghee in a tadka pan and roast nuts until light golden brown. Remove from heat and set aside for layering.

7. 07

   Place a clay pot or heavy-bottomed pot on a heat diffuser on the stove. Add half of the cooked chicken gravy and rice. Add a few fried onions, chopped coriander-mint leaves, and roasted nuts. Repeat for the remaining layers. Sprinkle kewra water and saffron milk. Cover with foil and close the lid. Turn flame to low and dum cook for 20 minutes. After 20 minutes, leave the pot on the stove for another 10 minutes. Open the lid and serve.