Chicken Yakhni Biryani

Written by Aini Amin in Chicken, Main course, rice

Ingredients,

List 1

chicken 900 gm
yogurt 300 gm
fresh green chilies 6-7
onion 3 medium
turmeric powder 2 tbsp
ginger chopped 2 tbsp
garlic chopped 1 tbsp
oil 1/4 cup
desi ghee 2 heaped tbsp
salt as required

List 2 for bag of garam masala

star anise 3
big cardamom 4
small cardamom 7-8
cinnamon stick 1-2
whole black pepper 1 tsp
cloves 1 tsp
fennel seeds 1 tbsp
coriander seeds 1 tbsp
bay leave 3-4

List 3 For Rice Boiling

Rice 550 gm
star anise 1
salt 4 tsp
cumin whole 1 tbsp

List 4 for rice layering (dum)

fresh coriander chopped 1 cup
yellow food colour as required
Kewra water 2 tbsp

Directions,

1. In a cheese cloth keep all list 2 spices.

2. Close it , make a loose bag, this is very important to make a loose bag because all spices need space for growing and releasing their aroma. If you make it tight spices cant leave their aroma and taste perfectly. — 2. Close it , make a loose bag, this is very important to make a loose bag because all spices need space for growing and releasing their aroma.
If you make it tight spices cant leave their aroma and taste perfectly.

3. Now in a big wide pan add 1/4 cup oil with 2 tbsp desi ghee. add 3 sliced onion. cook them until brown in colour. — 3. Now in a big wide pan add 1/4 cup oil with 2 tbsp desi ghee.
add 3 sliced onion. cook them until brown in colour.

3. Take out half of them, we will use them at end DUM (RICE LAYERING) — 3. Take out half of them, we will use them at end DUM
(RICE LAYERING)

4. Now in remaining onion add 2 tbsp ginger and 1 tbsp garlic, stir for 10 seconds.

6. add 2 tbsp turmeric powder, 1 tbsp cumin, and bag of spices we made before. add 1/4 cup water and stir for 15 seconds. water will help the spice not to burn. — 6. add 2 tbsp turmeric powder, 1 tbsp cumin, and bag of spices we made before.
add 1/4 cup water and stir for 15 seconds.
water will help the spice not to burn.

7. add chicken, salt, and green chilies, stir for 2-3 minutes.

8. add yogurt.

9. mix well .and stir for 2-3 minutes.

10. add 1-1/4 big glass of water. let it boil.

11. now with lid on cook it for 15 minutes on low heat. because we need yakhni for this yakhni biryani.

12.while the chicke is cooking, in a seprate pan add water with 1 star anise, 1 tbsp cumin and 4 tsp salt let it boil. — 12.while the chicken is cooking, in a seprate pan add water with 1 star anise, 1 tbsp cumin and 4 tsp salt let it boil.

12. add rice in boiling water,take out almost half rice with a big spoon. be careful this first batch of rice will not boil for more than 30 seconds. — 13. add rice in boiling water,take out almost half rice with a big spoon. be careful this first batch of rice will not boil for more than 30 seconds.

14. add this first batch of rice on chicken , you can see there is lot of yakhni in the pan, and thats exactly what we want because we are making yakhni biryani.

15. now boil the second batch of rice for 1 minute, then strain it and put it in the pan. add yellow food colour, brown onions we made earlier and reserve for dum, sprinkle chopped coriander ,and kewra water. — 15. now boil the second batch of rice for 1 minute, then strain it and put it in the pan.
add yellow food colour, brown onions we made earlier and reserve for dum, sprinkle chopped coriander ,and kewra water.

16. now with tight lid on and some thing heavy on that lid cook it on low heat for 15 minutes.

biryani is ready, serve it with yogurt mint dip (for dip take a hand full of mint leave, 1 garlic clove and half green chili, crush them fine then add in 200 gm yogurt with 1/4 tsp salt, mix well serve — biryani is ready, serve it with yogurt mint dip
(for dip take a hand full of mint leave, 1 garlic clove and half green chili, crush them fine then add in 200 gm yogurt with 1/4 tsp salt, mix well serve

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