Ingredients for Sufiyani Chicken Biryani

• 50 gms Almonds

• 1 Nutmeg & Mace

• 750 gms Basmati Rice

• ¼ Cup Oil

• 2 Bay Leaves

• 6 Green Cardamoms

• 5 Small Sticks of Cinnamon

• 6 Cloves

• 3 Black Cardamoms

• 3 Finely Chopped Onions

• 1 Kg Chicken

• 2 tbsp Ginger Garlic Paste

• Salt to Taste

• 1 Cup Curd (whisked/beaten)

• 5 Crushed Green Chillies

• 200 gms Fresh Cream

• 1 Tsp Black Pepper Powder

• 2 Tsp White Pepper Powder

• 1 Tbsp Dried Fenugreek Leaves

• 1 Tsp Garam Masala Powder

• 1 & ½ Tsp Kewda Water

• 1 Cup Milk

• 1 Tsp Black Cumin

• 4 Green Chillies

• 1 Tbsp Oil Juice of ½ Lemon

• Some Mint

Coriander Leaves & Fried Onions

• Saffron Soaked in warm Water

• Little Melted Ghee

• ¼ Cup Milk

Steps for Sufiyani Chicken Biryani

1. As a pre preparation step, soak the almonds overnight. Peel off the cover and grind into a fine paste using a little water.

2. Make a fine powder of the nutmeg and mace.

3. Wash and soak the basmati rice for around half an hour.

4. To begin the actual preparation, heat oil in a pan. Add bay leaves (cut in small pieces), green cardamoms, cinnamon sticks, cloves and black cardamom in it. Sauté them for around half a minute.

5. When sautéed nicely, add in finely chopped onions. Stir well until the onions turn translucent. (they should not turn brown.)

6. Next, we will add the chicken. But before we add the chicken pieces, make small cuts in the chicken pieces to allow the masala to be incorporated well.

7. Along with the chicken pieces, add in ginger garlic paste and salt. Keep the flame on high and fry the ingredients for around 5-7 minutes.

8. Once the chicken is fried well and it changes colour, turn the flame on low and add in the whisked curd, crushed green chillies and combine them well. Cover and simmer for 5-7 minutes until the chicken is tender.

9. For the almond and fresh cream mixture, in a separate bowl take the almond paste, fresh cream, black pepper powder, white pepper powder, dried fenugreek leaves, garam masala powder and kewda water. Mix them well so that the ingredients are nicely combined.

10. Pour in this almond and cream mixture into the chicken. Add one cup of milk. Turn the flame on high and stir the mixture well. Check the quantity of salt and add more if you like. Bring this mixture to a boil.

11. Once the mixture starts boiling, add 3-4 slit green chillies. Cover and simmer on low flame for 5-7 minutes. Keep an eye on it and keep stirring in between. Turn off the flame once the chicken is done and the gravy is nice and thick

12. To boil the rice, take 3 litres of water in a large pot. Add in black cumin, 4 green chillies, 1 tbsp oil and salt (double the amount of salt that you would generally use)

13. Once the water starts to boil, add in the soaked rice and lemon juice. Mix well and cook. When the rice is 80% done, strain it and keep aside.

14. To assemble, in a deep bottomed pot, add 1 tsp oil and sprinkle some water over it. Spread a layer of the cooked basmati rice. Next spread a layer of the chicken and the masala. Sprinkle some fried onions, some mint and coriander leaves and some the nutmeg and mace powder. Cover with the second layer of rice.

15. Over the top layer of rice spread some mint and coriander leaves. Soak some saffron in warm water only at two spots in the top layer. Spread a little melted ghee, nutmeg and lace powder and fried onions as well. Pour 1/4th cup milk over it and cover and cook on high flame for 4-5 minutes.

16. After an interval of 5 minutes, lower the flame and cook for 10-15 minutes keeping the lid covered.

17. Take off the flame and serve.