Nawabi Chicken Biryani

Ingredients

* 1 kg Chicken (skinned, cut into serving pieces)
* 1 1/2 cups Long grained rice (soaked in water for 1/2 hour, washed)
* 2 cups Yoghurt
* 1 cup Clarified Butter (Ghee)
* 1 cup Milk
* 10 pieces Peppercorns
* 8 pieces Cloves
* 8 sprigs Mint (leaves only)
* 5-6 Cardamoms
* 4 medium size Onions (sliced)
* 1 cup Coriander leaves (chopped)
* 1/2 cup Almonds (blanched, halved)
* 3 tablespoon Ginger-garlic paste
* 2 teaspoon Chilli powder
* 1 teaspoon Garam masala powder
* 1 teaspoon Mixed cumin seeds and shahjeera
* 1 teaspoon Turmeric powder
* 1/2 teaspoon Saffron
* Salt to taste


Method -

1. Mix ginger-garlic paste, salt and yoghurt. Apply to chicken pieces and leave for 1 hour to marinate.
2. Heat 1/2 cup ghee and add cumin seeds and shahjeera, cloves, cardamoms, peppercorn and almonds. Add chicken, turmeric, chilli powder, garam masala powder and 1/2 cup water. Cook till chicken is tender. Add coriander and mint leaves. Reserve.
3. Heat 1/4 cup ghee in a pressure cooker and add rice. Fry till golden brown. Add 3 cups water and pressure cook till the rice is done but not soft.
4. Heat remaining 1/4 cup ghee and fry onion slices till brown and crisp. Drain and reserve.
5. In a large pan, put a layer of rice. Top with a few fried onion slices and saffron strands. Add a layer of chicken. Repeat till all rice and chicken pieces are over. Cover tightly and finish cooking in an oven or by placing the pan on a hot griddle till each grain of rice is fluffy and the biryani is aromatic.
6. Serve Hot.

(Serves 6)