Muradabadi Chicken Biryani

Ingredients-

Marinade:

• 1 kg chicken, with bone
• Salt, to taste
• 2–4 tbsp lemon juice
• 2 tbsp green chili paste
• 2 tbsp ginger garlic paste
• 1 tbsp fennel seed powder
• 2 tbsp coriander powder
• 2–3 blades javitri
• 2 cinnamon sticks
• 2 bay leaves
• 10–12 peppercorns
• 5 cardamom pods
• 5 cloves
• 1/2 nutmeg
• 1 cup curd

Biryani:

• 1 cup ghee or oil
• 1 1/2 cups onion, sliced
• 2 1/2–3 cups water (approx.)
• 5–6 green chilies, slit
• 2 cups Basmati rice
• Salt, to taste
• Pinch of saffron, dissolved

Biryani Raita:

• 1/4 cup onion, chopped
• 1/4 cup cucumber, chopped
• 1/4 cup tomato, chopped
• 2 cups curd
• Salt, to taste
• 1/2 tsp black salt
• 1 tsp chili powder
• 2 tsp roasted cumin powder
• 1 green chili, chopped
• Handful of coriander, chopped

Preparation

1. Marinate the chicken with all the marinade ingredients. Mix them together and leave aside for 30 minutes.
2. In a pot, heat oil and add sliced onions. Once they brown, remove a little for garnish.
3. Add slit green chilies and the marinated chicken. Cook on high for 2 minutes, then lower the heat, cover, and cook until the chicken is 80% done. Do not add water.
4. Remove the chicken and add water. Once the water comes to a boil, adjust the salt and then add the soaked rice.
5. Lower the heat, cover, and cook until the rice absorbs all the water.
6. Garnish the rice with fried onions, ghee, kewra water, and dissolved saffron.

(Authentic Royal)