Preparation

Step 1 Marinate the chicken with curd, lemon juice, chili powder , turmeric, coriander powder and some salt. Keep the chicken marinade for about 45 mins before cooking. Heat oil in a big wok 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.

Step 2 Add the green chilies and few leaves of mint and some coriander in it and fry well. Once the oil starts leaving the sides, pour in the marinated chicken along with the leftover marinade mix it.

Step 3 When the chicken mix starts getting thick, add grounded coconut, khus khus paste and fresh cream into it. Mix properly till everything incorporates well.

Step 4 Give a stir and close the lid. Simmer the gas flame and let the chicken cook till it gets tender.

Step 5 Meanwhile proceed to cook rice :
In a large vessel heat water double the quantity of rice. Add lemon juice in it and some oil.

Step 6 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 the chicken mix (yakhni) equally on the base and add a spoonful of ghee here and there.

Step 7 Now add the rice on top and garnish it with ghee, saffron soaked milk, mint, coriander, lemon juice, kewra water and some nuts if you wish. Seal the handi with aluminium foil and cover it with the lid with something heavy placed over it.

Step 8 Allow the biryani to be on dum for around 30 mins.

Step 9 Remove the foil from one side and mix the biryani well. Serve hot with raita and salad.

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