Lucknow - Style Biryani

RECIPE

1 large onion - make biryani vagar
reserve some for garnish

2 whole red dry chillies
1 teaspoon whole pepper
1 teaspoon jeeroo
1 teaspoon saunf
2 cloves
1 teaspoon poppy seeds
¼ teaspoon cinnamon powder
¼ teaspoon ground nutmeg
¼ teaspoon Elachi (cardomom) powder
On medium heat, in a small pan, dry - fry the chillies, pepper, jeeroo, saunf, cloves & poppy seeds. Stir & toss them around until aroma arises & spices begin to look toasted. Add in the ground spices. Give another stir & toss for several seconds. Remove from heat. Cool & grind to a fine powder.

1 & ½ cups basmati rice
1 & ½ cups mixed vegetable
1 tablespoon oil
1 tablespoon ghee (Clarified butter)
Cinnamon pieces
2 whole Elachi (cardomom)
Few curry leaves
2 & ½ cups water
Salt
Heat oil & ghee (Clarified butter). Add spices, curry leaves & veg. Braise for about 3 minutes until veg looks glossy. Add in the water & salt. Bring to boil. Add in the rice. Lower heat & cook until the water dries up & the rice is cooked. Add more water as needed.

500g chicken fillet cubed
Marinate in :
1 cup yoghurt (not maas )
2 teaspoon ginger garlic
1 teaspoon red masala
Salt
1 teaspoon dhana powder
1 teaspoon jeeroo powder
½ teaspoon arad (Turmeric)
1 & ½ teaspoon chilli powder

Heat 4 tablespoon oil in a flat - based pan. Add in the chicken & braise for 3-5 minutes. Add in the biryani vagar. Braise for another few minutes. Add in the ground spices. Braise again. Taste salt & chilli powder. Cover & cook until chicken is tender. Do not let chicken become dry. Remove from heat.
Stir in 1 tablespoon lemon juice

4 tablespoon ghee (Clarified butter)
½ cup dried apricots
½ cup raw cashews
Braise medium heat until golden & glossy. Remove from heat. Remove apricots & cashews. Set aside. Reserve the ghee (Clarified butter).

LAYERING :
Handful rice in bottom of pot
Place ½ the chicken over
Place ½ the rice over chicken
Chopped dhania (coriander)
½ of the apricots & cashews
Rest of the chicken
Rest of the rice over
More chopped dhania (coriander)
Remaining apricots & cashews
Fried potatoes
Reserved vagar
Pour over the reserved ghee (Clarified butter)
Pour over ¼ - ½ cup water
Steam on low heat.

Serve with cucumber raita.

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