Muradabadi Biryani

Ingredients

• 750 grams chicken, cut into 2-inch pieces on the bone
• 1½ cups Basmati rice, soaked for 30 minutes and drained
• ½ cup yogurt
• 2 tablespoons ginger-garlic paste
• ¼ cup green chilli pickle
• 1 teaspoon fennel powder
• 2 teaspoons coriander powder
• Salt to taste
• 3 tablespoons ghee
• 2 tablespoons oil
• 1½ teaspoons cumin seeds
• 3-4 green cardamoms
• 1 star anise
• ½ mace blade
• 4-5 black peppercorns
• 3-4 cloves
• 1 inch cinnamon
• 2 bay leaves
• 3 medium onions, sliced
• 2 teaspoons crushed green chillies
• 3 green chillies
• 10-15 saffron strands, soaked in 2 tablespoons water
• Fried onions to sprinkle
• Fresh coriander sprigs for garnish

Method

1. Take chicken in a bowl, add yogurt, ginger-garlic paste, green chilli pickle, fennel powder, criander powder and salt and mix well. Set aside to marinate for 10-15 minutes.
2. Heat 3 tablespoons ghee and 2 tablespoons oil in a handi, add cumin seeds and once they start to change colour, add green cardamoms, star anise, mace, black peppercorns, cloves, cinnamon and bay leaves, mix and sauté till fragrant.
3. Add onions, mix well and saute for 1 minute. Add crushed green chillies, mix and sauté till onions are translucent.
4. Add marinated chicken and sauté on high heat for 2-3 minutes.
5. Add 3 cups water, mix well and once the mixture comes to a boil, add rice, salt and green chillies and mix well gently. Cover and cook for 8-10 minutes.
6. Drizzle saffron water, cover, place a tawa underneath and cook for 10-15 minutes.
7. Transfer onto a serving plate, sprinkle fried onions, garnish with coriander sprigs and serve hot.