Name: Doodh Biryani recipe by Swati Mookherjee at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 5
Ingredients: basmati rice 600 grams; chicken 1 kg; ghee 50 grams; white oil 100 grams; onions sliced 4; ginger garlic paste 2 tablespoon; khoya 2 tablespoon; almond paste 4 tablespoonn; curd 50 grams; milk 200 millilitre; slited green chillies 5; shahi mirch powder 1 teaspoon; green cardamom 5/6; cloves 7/8; cinnamon stick 2; nutmeg powder 1/4 teaspoon; jawitri 2; salt; sugar; lime juice of 1 lime; nuts and raisins; rose petals; coriander / mint leaves for garnishing

ABOUT Doodh Biryani RECIPE

A less oily, less spicy, white color biryani. Used to cook in nawabs houses with secret recipe. A handful of people know that recipe. I tried to cook this with whatever i searched, studied and collected the relevant information from the internet and believe me it tasted really very good and a soft richness added that different taste from other biryanies. What we felt when we had this. We liked it too much.

Ingredients Serving: 5

basmati rice 600 grams
chicken 1 kg
ghee 50 grams
white oil 100 grams
onions sliced 4
ginger garlic paste 2 tablespoon
khoya 2 tablespoon
almond paste 4 tablespoonn
curd 50 grams
milk 200 millilitre
slited green chillies 5
shahi mirch powder 1 teaspoon
green cardamom 5/6
cloves 7/8
cinnamon stick 2
nutmeg powder 1/4 teaspoon
jawitri 2
salt
sugar
lime juice of 1 lime
nuts and raisins
rose petals
coriander / mint leaves for garnishing

Instructions

Put the rice in milk or soak for 1 hour.
Boil water with salt and sugar in a pan.
Then add in boiled water along with the milk and cook it till 75% will be done, then strain the rice and spread it on a plate.
Heat ghee in heavy bottomed pan, add cardamom, cinnamon, cloves, nutmeg and jawitri. Stir it to release the aroma.
Add onions. Fry in low flame, make sure it shouldn't be brown..it should only be translucent.
Now add clean and washed chicken, then ginger garlic paste, saute with onions so that the juice of onions and ginger garlic paste would be soaked by the chicken.
Add almond paste ( soak almond without skin in milk, then blend it) saute it, at this time add salt and green chilly and shahi mirch powder, salt will help not to stick the paste at bottom.
Add khoya and stir till it melts. It will give a richness to the dish.
Add curd and mix it, sprinkle sugar.
Add nuts, dried rose petals and raisins.
Now add 75% done rice into this pan, even out at the top.
Add lime juice and ghee over the top and sealed the pan.
Now cook in dum for 5 minutes on high flame, 10 minutes onn low flame and 20 minutes over a griddle (tawa).
Switch off the flame, wait for few minutes and serve with garnishing.

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