Special White Biryani Recipe By Food Fusion

Ingredients: -Hari mirch (Green chilies) 4-5 -Badi elaichi (Black cardamom) 2 -Hari elaichi (Green cardamom) 4-5 -Zeera (Cumin seeds) 1 tsp -Sabut kali mirch (Black peppercorns) ½ tsp -Darchini (Cinnamon stick) 1 -Laung (Cloves) ½ tsp -Tez paat (Bay leaves) 3 -Pani (Water) as required -Pyaz (Onion) fried 2-3 tbs -Namak (Salt) 1 tbs or to taste -Chawal (Rice) basmati ½ kg (soaked for 30 minutes) -Lemon juice 1 & ½ tbs -Oil ½ Cup -Chicken with bones ½ kg -Hari elaichi (Green cardamom) 5 -Darchini (Cinnamon stick) 1 -Sabut kali mirch (Black peppercorns) ½ tsp -Zeera (Cumin seeds) 1 tsp -Hari elaichi (Green cardamom) 5 -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs -Pyaz (Onion) sliced 1 medium -Dahi (Yogurt) whisked ¾ Cup -Safed mirch powder (White pepper powder) 1 tsp -Namak (Salt) 1 & ½ tsp or to taste -Javatri powder (Mace powder) ¼ tsp -Jaifil powder (Nutmeg powder) ¼ tsp -Kali mirch powder (Black pepper powder) 1 tsp -Podina (Mint leaves) chopped ¼ Cup -Hara dhania (Fresh coriander) chopped ¼ Cup -Cream 3 tbs -Kewra water 1 tbs -Kaju paste (Cashew paste) 3 tbs (15 cashew nuts grinded with 1-2 tbs water) -Pyaz (Onion) fried ¼ Cup -Ghee 1-2 tbs Directions: -On muslin cloth,add green chilies,black cardamom,green cardamom,cumin seeds,black peppercorns, cinnamon stick,cloves,bay leaves and wrap to make a bouquet garni (potli) & set aside. -In pot,add water and bring it to boil. -Add bouquet garni (potli), cover and simmer for 5 minutes. -Remove bouquet garni (potli) and discard it. -Add fried onion,salt,rice and bring it to boil. -Add lemon juice and boil until 3/4th done then strain & set aside. -In pot,add oil,chicken and mix well until changes color. -Add green cardamom,cinnamon stick,black peppercorns,cumin seeds,green chilies and mix well. -Add ginger garlic paste and mix well. -Add onion,mix well and cook until onions are translucent. -Add yogurt,white pepper powder,salt,mace powder,nutmeg powder,black pepper powder and mix well. -Cover partially and cook for 4-5 minutes or until oil separates. -Add mint leaves and fresh coriander. -In cream,add kewra water,cashew paste and mix well. -On low flame,gradually add cream+cashew paste mixture,boiled rice,fried onion and ghee. -Cover and steam cook on low flame for 5 minutes.