Name: Aligarh biryani recipe by safiya abdurrahman khan at BetterButter
Prep time: 120 min
Cook time: 50 min
Total time: 170 min
Yield: 5
Ingredients: 1 kg Basmati rice Long grain; 1 kg chicken cut into medium pieces; 2 onion; 4 tablespoon Ginger garlic paste; 1 cup curd Thick; 2 tablespoon cream; 1/4 cup Khus khus soaked in water; 1 tablespoon coriander powder; 1 tablespoon chili powder Red; 1 cup oil; 2 tablespoon ghee; 2 tsp lemon; 1 tablespoon Kewra water; Whole spices; 2 Bay Leaves; 2 inch cinnamon; 3 black cardamom; 3 Green Cardamom; 1 star anis; 1/2 nutmeg; 1/2 teaspoon mace; 1 teaspoon shahjeera

Ingredients Serving: 5

1 kg Basmati rice Long grain
1 kg chicken cut into medium pieces
2 onion
4 tablespoon Ginger garlic paste
1 cup curd Thick
2 tablespoon cream
1/4 cup Khus khus soaked in water
1 tablespoon coriander powder
1 tablespoon chili powder Red
1 cup oil
2 tablespoon ghee
2 tsp lemon
1 tablespoon Kewra water
Whole spices
2 Bay Leaves
2 inch cinnamon
3 black cardamom
3 Green Cardamom
1 star anis
1/2 nutmeg
1/2 teaspoon mace
1 teaspoon shahjeera

Instructions

Wash rice till you get clear water, soak for minimum 2 hrs before cooking.
Wash chicken pieces nicely and then marinate them with curd, 1 tsp lemon juice, red chili powder, coriander powder and some salt. Keep the chicken marinade for about 45 mins before cooking.
Heat oil in a handi and add all the whole spices mentioned above and allow them to crackle.
Now add chopped onions and fry them till soft.
Now add the ginger garlic paste and fry the mix till it becomes golden in color.
Once the oil starts leaving the sides, pour in the marinaded chicken along with the left over marinade mix and mix nicely.
Keep the flame high. You may see the curd leaving water from sides. Fry the mix till the water evaporates completely. Keep stirring in between.
When the chicken mix starts getting thick, add khuskhus paste (soaked khus khus grounded into a paste) and fresh cream into it. Mix properly till everything incorporates well.
Adjust salt and check.Give a stir and close the lid. Simmer the gas flame and let the chicken cook till it gets tender.
Once the chicken is fully cooked, you will see oil oozing out from the sides. Turn off the gas and keep the yakhni aside.
Meanwhile proceed to cook rice: In a large vessel heat water double the quantity of rice.
Add 1 tsp lemon juice in it and some oil (1tbsp).
As soon as the water is hot, add the soaked rice and allow it to cook in high flame.
Add salt to the rice and let it cook till its 80% done.
Drain the water and pass the rice through a colander. Spread it on a large tray, so that it doesn't get sticky.
Assembling for Dum: Heat a broad base flat iron tawa on gas and place a large handi on it.
Add some curd in the base of the handi to prevent the yakhni from sticking.
Layer some of chicken mix (yakhni) equally on the base and add a spoon full of ghee here and there.
Now add the rice, some chicken on top and garnish it with ghee, lemon juice, kewra water and chopped coriander leaves.
Seal the handi with aluminium foil and cover it with the lid with something heavy placed over it.
Allow the biryani to be on dum for around 20 mins.
Remove the foil from one side and serve hot with raita or salad.

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