Awadhi Chicken Biryani

1. 1
   prep · ~30 min

   Soak the rice and saffron.

   1.Wash the basmati rice gently until the water runs mostly clear.

   2.Soak the rice in fresh water for 30 minutes, then drain well.

   3.Soak the saffron in warm milk and set aside.

   TIPLong grains stay separate when the rice is soaked and drained well before boiling.
2. 2
   fry · ~12 min

   Fry the onions.

   1.Heat the ghee in a heavy pot over medium heat.

   2.Add the sliced onion and cook, stirring often, until deep golden and lightly crisp.

   3.Remove half the fried onion and keep it aside for layering.

   TIPKeep the heat medium so the onions turn sweet and golden instead of catching too fast.
3. 3
   saute · ~20 min

   Cook the chicken masala.

   1.Add shah jeera, bay leaf, cardamom, cloves, cinnamon, black peppercorns, and mace to the pot and cook for 20 seconds.

   2.Add ginger-garlic paste and green chili, then sauté until the raw smell fades.

   3.Add the chicken and cook for 5 minutes until it loses its raw color.

   4.Add yogurt, coriander powder, red chili powder, garam masala, nutmeg powder, lemon juice, and 1 pinch salt.

   5.Add 0.5 cup water, cover, and cook until the chicken is almost done and the masala turns thick.

   TIPThe masala should be moist but not watery, or the biryani will turn heavy during dum cooking.
4. 4
   boil · ~8 min

   Parboil the rice.

   1.Bring 6 cups water to a boil in a large pot.

   2.Add 0.5 tsp salt, 1 bay leaf, 2 cardamom, 2 cloves, and a small piece of cinnamon.

   3.Add the drained rice and boil until it is about 70 percent cooked and still slightly firm in the center.

   4.Drain the rice immediately.

   TIPStop cooking while the grains still have a little bite because they finish on dum.
5. 5
   assemble · ~4 min

   Layer the biryani.

   1.Spread the chicken masala evenly at the bottom of the pot.

   2.Top with the parboiled rice in an even layer.

   3.Scatter the reserved fried onion, mint, and coriander leaves over the rice.

   4.Drizzle the saffron milk and rose water on top.
6. 6
   simmer · ~30 min

   Cook the biryani on dum.

   Cover the pot tightly and cook on very low heat for 20 minutes so the rice finishes cooking and the aromas blend gently. Let it rest off the heat for 10 minutes before opening.

   TIPUse a heavy pot and very low heat so the bottom does not scorch while the steam finishes the rice.
7. 7
   serve

   Fluff the biryani and serve hot.

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