Chicken White Biryani

Chicken Biryani Masala
Combine 125 gm milkpak yoghurt
▢1 tbsp ginger paste
▢1 tbsp garlic paste
▢1 tsp green chili paste
▢1 tbsp lemon juice
▢1 tsp salt
▢1 tsp white pepper
▢1 tsp garama masala powder
▢1 tsp coriander powder
▢½ tsp pepper
▢1-2 small pieces of mace (or ¼ tsp ground)
▢grating of nutmeg (a pinch)
in a bowl, add the chicken and set aside for at least 30 minutes.

Heat pan add oil on medium high heat.
When the oil is hot, add the cumin seeds then the onions
Saute until the edges start to change color and then immediately add your marinated chicken.
Stir the chicken well, sautéing until it's all changed color.
Add a splash of water, bring it to a simmer then turn down the heat and cook for 20-25 minutes or until the chicken is tender.
Turn up the heat and dry up the masala, sauteing occasionally, until the oil rises above it, the masala starts to stick to the bottom just a little and the chicken takes on a golden hue. Taste and adjust seasoning.

Rice
Wash the rice well, rinsing till the water turns more or less clear, and soak for at least 30 minutes.
Place 3 green chilies
▢1 tsp cumin seeds
▢½ tbsp saunf (anise seeds)
▢4 green cardamom
▢1 black cardamom
▢1 small piece cinnamon stick
▢½ tsp whole black pepper
▢½ tsp cloves
▢1 bay leaf
in the muslin cloth and make a small bundle, put in water for rice.
Bring a large pot of salted water to boil with the potli in it
Add the washed rice and cook until the grains of rice will break easily with a little pressure, but not become mushy. For me this is usually anywhere between 7-10 minutes.
Drain the rice and remove the potli.

Layering
Place half your rice on the bottom of your rice pot
Gently spoon over every single bit of your chicken biryani masala
Add the mint, cilantro, and green chilies.
Top with remaining rice
Now squeeze over a little lemon juice and add a few drops of kewra. Steam on low heat for 20-25 minutes.

Serve with raita and salad on the side.