Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, add 800g chicken, 1 tbsp ginger & garlic paste, 1 tsp green chilli paste, 1/4 cup yogurt, 2 tbsp lemon juice, 1 tsp white pepper, 1 tsp salt, and 1 tsp coriander powder. Mix all ingredients well until the chicken is evenly coated. Cover the bowl and let it marinate for 1 hour.

2. 2.Prepare Basmati Rice

   Wash and soak 500g basmati rice for 30 minutes. In a large pot, add 8 cups of water and 2 tbsp heaped salt. Bring the water to a boil. Add 2 bay leaves, 1 star aniseed, 1/2 tsp cumin, 1 cinnamon stick, and 1/2 mace to the boiling water. Once the water starts boiling, add the soaked rice. Boil the rice until it is 80% cooked. Add 1 tbsp lemon juice and 1 tsp kewra essence to the rice while boiling. Once 80% cooked, drain the rice and keep it aside.

3. 3.Cook the Chicken Gravy

   Heat 1/2 cup of oil in a large pot. Add 2 bay leaves, 1 star anise, 2 green cardamom, 1 black cardamom, 4-5 cloves, 1/2 tsp black peppercorns, 1/2 tsp cumin seeds, 1 small cinnamon stick, and 1/2 mace. Sauté 2 sliced onions until their edges start to change color. Immediately add the marinated chicken to the pot. Stir the chicken well and sauté until all pieces have changed color. Add 1 tsp fennel seeds powder, 1 tsp chicken powder, and 1 tsp black pepper powder. Add 6 to 8 whole green chillies. Cover the pot and cook on low flame until the chicken tenders. Adjust salt at this stage; 1 more tsp was added in the video. Add 1 tsp roasted & crushed cumin & coriander and 1 tsp garam masala powder. In a separate small bowl, mix 1/4 cup cream with the paste of 8 cashew nuts and 1 tsp kewra essence. Add this cream mixture to the chicken and mix well. Finally, add saffron soaked in 1/4 cup warm milk. Mix well. Add 3 tbsp fresh coriander and 3 tbsp mint.

4. 4.Layer and Dum Cook the Biryani

   Layer the 80% cooked basmati rice evenly over the chicken gravy in the pot. Drizzle 1 tbsp lemon juice over the rice. Sprinkle 1/4 tsp mace & nutmeg powder. Top with fresh coriander, fried onion, and mint. Place small dollops of ghee over the rice. Make holes in the rice using a spoon to allow steam to circulate. Cover the pan tightly with aluminum foil and then place the lid. First, cook on high flame for 5 minutes, then reduce the flame to low and give dum (simmer) for 15 to 20 minutes.

5. 5.Prepare Mint Raita

   In a blender, add 1 cup mint, 1 cup coriander, 2 green chillies, 1 tsp cumin, 1/2 tsp salt, and 1/4 cup water. Blend until smooth. In a bowl, add 1/2 cup yogurt and 2 to 3 tbsp of the blended mint-coriander paste. Mix well and adjust salt to taste.

6. 6.Serve the Biryani

   Once the biryani is cooked, gently mix it to combine the chicken and rice. Serve the Sofiyani White Chicken Biryani hot with the prepared mint yogurt raita and a side salad.