This is a one-pot delightful biryani which is indulgent and delectable enriched with flavors & is perfect for feasting!
Basmati rice: 1 kg
Chicken – ½ kg, cut into medium size pieces
Onions-3, thinly sliced
Ginger-garlic paste- 2 tsp
Green chilies-2, slit lengthwise
Curd- 1/4 cup
Red chili powder- 2 tsp
Turmeric powder- 1 tsp
Garam masala powder- 1 tsp
Coriander leaves: A small bunch, finely chopped
Black cloves -2
Cardamoms -2 pods
Cinnamon- 3 small sticks
Caraway seeds- 1/2 tsp
Lemon juice- 2 tbsp
Clarified butter/pure ghee- 2 tbsp
Water- As needed
Oil – As needed
Salt- To taste
Method: Clean, wash, and drain the chicken. In a large bowl, marinate the chicken with whipped curd, half of the chopped coriander, ginger-garlic paste, green chilies, red chili powder, turmeric powder, garam masala powder, 2 tbsp of oil, & salt. Leave it aside for 1-2 hours.
Heat oil in a pan. Add the raisins, cashews, and almonds. Fry until golden brown. Drain them onto a paper towel and keep aside. In the same oil, add the sliced onions and sauté until they are turn light brown and crisp. Remove and keep aside.
Soak basmati rice for about half an hour. Boil water in a heavy bottomed vessel. Add the whole spices- black cloves, cardamoms, cinnamon sticks, caraway seeds, & salt. Mix well. Add the soaked and drained rice. Cook until the rice is half done, stirring occasionally. Strain the water thoroughly and keep aside.
In a biryani pot, layer the marinated chicken. Top it with half of the fried onions. Sprinkle lemon juice. Layer half of the semi cooked rice over the chicken gravy. Sprinkle clarified butter over the layered rice, followed by the remaining chopped coriander leaves. Top the layer with the remaining rice, the remaining fried onions, and fried cashews, raisins, and almonds. Cover with a tight the lid using dough or aluminium foil. Cook on medium flame till the steam develops. Simmer for about 20-30 mins. Keep changing the position of the biryani pot for even cooking. Nawabi Biryani is ready. Mix well from the bottom of the pan and serve out with raitha of your choice. Enjoy!