This is a light biryani (less masala), hence should appeal to all taste buds.
Total Time: 1 hr
For Yakhni (stock)
1 1/2 kg chicken (cut into pieces) or 1 1/2 kg mutton/lamb (cut into pieces)
5-6 cups water
2 teaspoon salt
1 medium onion (peeled & cut in two pieces)
1 teaspoon clove (laung)
1 teaspoon whole black peppercorn (sabut kali mirch)
4 black cardamom pods (bari elaichi)
4 cinnamon sticks (dalchini)
3 bay leaf (tez patta)
10-12 garlic cloves (Lehsan)
4 inches ginger (adrak)
2 teaspoon coriander seed (sukha dhaniya)
2 pinch ground nutmeg (jaifal)
1/2 teaspoon anise (javetri)
For Masala (curry)
1/2 cup oil (prefer olive oil)
2-3 medium onion (thinly sliced)
2-3 teaspoon cumin seed (zeera)
2 1/2 teaspoons ginger-garlic paste
1 medium tomato (chopped)
1 cup yogurt
1-2 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander powder
2 teaspoon garam masala powder
4 green cardamoms (choti elaichi)
1-2 1/2 teaspoons ground aniseed (saunf)
2-4 tablespoon mint leaf, coriander and green chilli (chopped)
4 cups basmati rice (soaked in water for at least 20-30 mins)
Directions (patience is key to success):
Prep Time: 10 mins
Sprinkle the fried onions & mint leaves.
Close the pot by tightly covering the pot with foil just where the lid goes making sure no steam escapes (Dum dena).
Cook on low heat for 15-20 minutes or till the rice is done.
Enjoy with chutney/cucumber raita.