My husband just loves this delicate biryani. Generally biryani is a whole meal which is pretty robust & strong in its flavours but white biryani is very delicately spiced but tastes really good. If you love very spicy food you may not like it but if you are simply a biryani lover this is a must try. I keep trying various kinds of biryani, n over a period of time i have got the trick right to cook my biryanis to perfection (well sometimes it does go a little less than perfect :-() I love this not just for its taste but also becuase its a quick & easy biryani that any busy mom can opt for. It will be great with boondi raita or Burani. And not to forget some papad.
This is a Sanjeev Kapoor receipe, however i will share with you exactly how i do it.
Clean and wash the chicken (about 600 grams), make sure all the water is discarded. Now add (said ingredients to the chicken) 8 cloves, 8 green cardamom, 3 (i inch each) cinnamom stick,10 whole black pepper, 1 heaped tablespoon ginger paste, 1 heaped tablespoon garlic paste, 4-5 green chilies chopped finely, 2 tablespoon Almond paste, 1 tablesoon lime juice, salt (to taste), 1 cup full of curd & 2 tablespoon of Ghee (clarified butter). Mix it all well making sure all your chicken peices are coated well. Now keep it aside for a while. Original receipe does not call for any marinating time, however if i am not in hurry i do leave it for an hour or so. Original receipe also calls for khoya in the marinate, however i not use it as i am unable to find it in the supermarket. I am sure it enhances the flavour, but missing khoya is defintely no unjustice to this great dish.
Wash Basmati rice ( 1 and half cup), and leave it soaked in water for 15 min.
Take water (5 cups) in a deep pan. Add 6 green cardmom, 6 cloves, 10 whole black pepper, 2 bay leaf, 2 (i inch each) cinnamon stick, 1 teaspoon cumin seeds, half teaspoon caraway seeds, 1 tablespoon ginger-garlic paste,salt (to taste). Put the pan on flame & let it come to a boil. Once its boiling add milk (1 cup) to the boiling water & give it a stir & wait for few minutes till its boiling again. You may not have to wait longer if the milk is already warm. Now add rice to the boiling water. You need this rice to be 3/4th cooked. Take a grain and give it a bite. If you feel its cooked from outside but theres still a bite inside you know the rice is ready to be layered.
As soon as your rice is on the flame. You must place the chicken in the pan (in the one you would want to layer it) cover the pan & let it start cooking on medium flame. Do not stir or disturb the chicken as you have layered it. By the time your rice is done, the chicken would be simmering.
When the chicken is simmering in the pan & the rice is 3/4th done, its time for layering. If rice is done put the flame off & directly from boiling water take the rice & start layering on the chicken. let the rice along with a little bit of its water. This will help create more moisture for your rice to get cooked perfectly. Once layered all the rice, spread some cardamom poweder all over, 3 tablespoon of ghee, 1/4th cup of cream. NOw seal cover the pan & let it cook on medium flame for 10 minutes. Now slow the flame to low & cook for another 15 minutes.
Do the open the pot/pan as soon as you put the flame off. There will be some steam inside which is great for your biryani to get cooked perfectly. You may open the pot say after 10 minutes to check if the rice and chicken is cooked. Take a spatula and dig in in from one of the sides (corner) deep to the bottom & pull upwards. You will have a peice of chicken & some rice fluffing up. Check its done & you are ready to serve.
Do drop me a line if you try this receipe.