1/2pinchGreen food coloroptional, or any other color of your choice
Instructions
Marinate the chicken with achaar masala and lemon. Keep it aside for 10 minutes.
Now add yoghurt and ginger garlic paste to the chicken. Leave aside for 20 mins.
Take oil in a pan. Add Black cumin seeds, cinnamon stick, bay leaves, cloves and Green cardamom. Once they splutter, add the sliced onions. Once the onions start turning brown, take 2 TBSP out [for garnishing later] and let the rest stay in the pan.
Add tomatoes to the pan and cook till they are mushy. Add half of the mint leaves to the pan. Also add turmeric powder and salt.
Add the marinated chicken and let it cook till chicken is cooked and gravy is left to one cup.
Add the green chilies to the Yakhni. Cook on medium heat till the oil separates.
Meanwhile boil the rice. Add oil to a pan, followed by Black cumin seeds, cardamom powder, green cardamom and star anise. Once they splutter, add the water and salt.
Once the water starts boiling, add rice. Drain the water from the soaked rice and add it to the boiling water. Boil the Rice for 7-10 minutes on medium flame, till rice is 70% cooked. Drain the water and let the rice drain out all excess water in the colander.
Layer the Biryani with 1/3 rice, followed by half yakhni, again 1/3 of rice and the other half of the yakhni and the last 1/3 of the rice.
If you are using kewra water with food color, you could put some now. Garnish with the fried onions, that are kept separately. Cover with lid and seal with dough or put something heavy on the lid. Keep it in the oven at 350F /180 C for 40 minutes.