Name: Moradabadi Yakhni Chicken Biryani recipe by Zulekha Bose at BetterButter
Cook time: 50 min
Total time: 50 min
Yield: 5
Ingredients: Basmati rice - 500 gram (washed and soaked in water for 1 hour ); For the yakhni-; Chicken- 800 gram; Salt -2 tbsp; Water -1 litre; For the yakhni potli -; Onion sliced -1big size; Ginger crushed -1 inch; Garlic - 6-7 cloves big size; Green chilli - 4-5 no or as per taste; Cumin seeds - 1 tbsp (table spoon); Whole black pepper 8-10 nos.; Clove - 4 numbers; Fennel seeds (saunf) -1tsp; Bay leaf - 2 nos.; For the yakhni chicken biryani rice; Oil - 5 tablespoon; Shahi jeera - 1 table spoon; Green cardamom - 4 numbers; Bay leaf - 2; Onion sliced - 1 big size; Coriander powder - 1tablespoon; Cumin powder - 1teaspoon; Garam masala powder - 1 tablespoon; Fennel powder(saunf powder) - 1/2 teaspoon; Tomato chopped - 1 big size; Ginger garlic paste - 1 tablespoon; Salt - 1 tablespoon or as per taste; Chilli powder - 1/2 teaspoon or as per taste; Lemon - 1 number

Ingredients Serving: 5

Basmati rice - 500 gram (washed and soaked in water for 1 hour )
For the yakhni-
Chicken- 800 gram
Salt -2 tbsp
Water -1 litre
For the yakhni potli -
Onion sliced -1big size
Ginger crushed -1 inch
Garlic - 6-7 cloves big size
Green chilli - 4-5 no or as per taste
Cumin seeds - 1 tbsp (table spoon)
Whole black pepper 8-10 nos.
Clove - 4 numbers
Fennel seeds (saunf) -1tsp
Bay leaf - 2 nos.
For the yakhni chicken biryani rice
Oil - 5 tablespoon
Shahi jeera - 1 table spoon
Green cardamom - 4 numbers
Bay leaf - 2
Onion sliced - 1 big size
Coriander powder - 1tablespoon
Cumin powder - 1teaspoon
Garam masala powder - 1 tablespoon
Fennel powder(saunf powder) - 1/2 teaspoon
Tomato chopped - 1 big size
Ginger garlic paste - 1 tablespoon
Salt - 1 tablespoon or as per taste
Chilli powder - 1/2 teaspoon or as per taste
Lemon - 1 number
Milk - 2 tablespoon(optional)
Kesar or orange colour - 1/4 teaspoon(optional)

Instructions

Clean rice with fresh water and soak in clean water for 30 minutes to 1 hour.
Take all the ingredients like cumin, fennel,cinnamon,cardamom,bay leaf, whole pepper, cloves, green chillies, crushed ginger, garlic, sliced onions.
Make a potli from a cotton cloth and add all the ingredients in a potli and tie the knot.
Yakhni potli is ready.
Take 5 litre cooker to this add chicken, 1 litre water , 2 tablespoon salt or as per your taste and add the ready yakhni potli .
Cover the lid of a pressure cooker and cook on high flame till one whistle comes or more it depends on the quality of the chicken. Chicken should be cooked 3/4 only.
Wait for sometime till all the pressure is released. Open the lid and take out the potli.
Squeeze out water from the potli and discard this potli.
Separate the chicken pieces from the water (yakhni or broth)
Preparing for biryani-we need all these ingredients that is oil, bay leaves, shahi jeera ,2-3 green cardamom, onions sliced, ginger garlic paste, cumin powder coriander powder, garam masala powder, tomato chopped.
Heat the pressure cooker on a medium high flame. Add oil, bay leaf, cumin seeds, green cardamom fry for about 30 seconds, add the sliced onion .
Fry till onions turns golden brown. Add ginger garlic paste and fry for 30 seconds.
Add in boiled chicken and fry for 2-3minutes.
Add in coriander powder, jeera powder, garam masala powder, fennel powder, chilli powder and chopped tomato, salt to taste (or 1 tbsp) fry till tomato turns soft and chicken and masala incorporates well
Add in yakhni(broth) water(one litre aprox) add in 1/2 litre more normal water allow it to boil.
Add in 500gm soaked basmati rice and 1 lemon juice.
Cover the lid of pressure cooker and cook on high flame till one whistle comes.
Switch off the flame and wait till all the pressure is gone. Take two table spoon milk and add few strands of saffron or orange color and mix, pour this on biryani rice and cover the lid.
Open the pressure cooker lid and mix with a serving spoon lightly. Let it rest for 20 -30 min.
Now your yummy Moradabadi yakhni chicken biryani is ready to be serve hot with cucumber, onion curd raita, or mint and coriander chutney.

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