Noormahal Chicken Biryani

Prepare biryani masala and keep it ready. Grind the ingredients under biryani masala to powder. Above amount mentioned for biryani masala makes 5 1/2 tbsp. You can use it for recipe and remaining can be stored.

Heat the ghee in a deep pan, add the shahi jeera, cloves, green cardamom, cinnamon and saute till fragrant. Add the onions and saute till well browned.

Add the green chillies, ginger garlic paste and saute for 2 minutes. Add the chicken, salt and biryani masala and cook for 5 minutes.

Add turmericpowder, coriander powder and red chilli powder and cook for 3 minutes.

Add half cup browned onions and mix well. Add the yoghurt, half cup mint leaves, lemon juice, coriander leaves, kewda water and rose water and mix well.

Meanwhile to cook the rice, boil 5 cups of water with green and black cardamom, bay leaf and cloves. Add the soaked rice and cook till half done. Add rose water and lemon juice, mix and strain the rice.

Spread the rice over the chicken evenly. Dissolve saffron in 2 tbsp Lukewarm water and add butter, cream and 3/4 cup of reserved rice water and mix well. Drizzle the mixture all over the rice.

Sprinkle half of mint leaves, half brown onions and ginger strip and cover the pan with lid. Seal the edges with dough. Place the pan on a heated tawa and cook on medium heat for 20 minutes. Let it stand for 5 minutes, open the lid and serve with brown onions and serve hot.