White Chicken Biryani

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Ingredients list for White Chicken Biryani

• 750 grams Chicken on the bone cut into pieces,
• 1½ cups Basmati rice soaked,
• 2 tablespoons Oil
• 3 inch sticks Cinnamon
• 6-8 Cloves
• 1 Bay leaf
• 15-18 Black peppercorns
• 4-6 Green cardamoms
• 2-3 Green chillies slit
• 1 cup Onion paste boiled
• 1 tablespoon Ginger paste
• 1 tablespoon Garlic paste
• ¼ cup Khoya/mawa grated
• ½ cup Yogurt
• ½ cup Cashewnuts paste
• 3 tablespoons Butter
• to taste Black pepper powder
• to taste Salt
• 1 teaspoon Garam masala powder
• 3 tablespoons Fresh cream
• ½ teaspoon Green cardamom powder
• 3 teaspoons Ghee
• 2 pinches Saffron (kesar)
• 1-1½ teaspoons Lemon juice
• 1 cup Fried onions
• for garnishing Fresh mint leaves

Method

1. Heat oil in a non-stick pan. Add 2 inch cinnamon, 3-4 cloves, bay leaf, 5-6 peppercorns, 2-3 green cardamoms and sauté till fragrant.
2. Add half the green chillies and sauté. Add onion paste, mix and sauté for 3-4 minutes.
3. Add ginger paste and mix. Add garlic paste, mix and sauté for 2 minutes. Add khoya, mix and cook till the oil separates.
4. Add yogurt, mix well and cook for one minute. Add cashewnut paste, mix well and cook for 2 minutes.
5. Add 1 tablespoon butter and mix well. Add pepper powder, mix well and cook for a minute.
6. Add chicken, mix well and cook on high heat for 2-3 minutes. Add ½ cup water and mix. Add salt, garam masala powder and mix well. Cook for a minute.
7. Add remaining green chillies and mix well. Add 1 tablespoon cream and mix well.
8. Coarsely crush 5-6 peppercorns and add. Switch off heat and add cardamom powder and mix well.
9. Heat 2 teaspoons ghee in a deep non-stick pan. Add remaining cloves, remaining cinnamon, remaining cardamoms, remaining peppercorns and 1 pinch saffron and sauté till fragrant.
10. Add rice, salt and 3 cups water, mix well, cover and cook till rice is ¾ done.
11. Dissolve remaining saffron in a little water and set aside.
12. Take remaining butter in a bowl. Add remaining cream and saffron water and mix well. Heat in a microwave till butter melts.
13. Add lemon juice to chicken gravy and mix well.
14. Heat remaining ghee in another deep non-stick pan. Spread a layer of chicken gravy and top with a layer of the rice. Repeat the step once more with the remaining chicken gravy and rice. Top with fried onions and drizzle prepared saffron-cream mixture on top and on the sides. Cover and cook on low heat for 5-10 minutes.
15. Serve hot garnished with mint leaves.