Source: Chef Zakir Qureshi
Yakhni Biryani Source: Chef Zakir Qureshi
Soak the rice for half an hour. In a pan, heat 1/2 cup ghee and add the sliced onions and saute till they turn translucent. Take a muslin cloth and put the coriander seeds, fennel seeds and make a pouch. Add this pouch into the pan and keep stirring till the onions turn golden brown. Take some of the onions and keep aside for garnish. Add the ginger-garlic paste and saute well. Add star anise, half the quantity of cumin seeds and 2-3 tablespoons of water. Add turmeric powder and stir well for a few seconds. Lower the heat and add the chicken pieces. Add the whole spices, increase the heat and stir the mixture well. Add salt and curd and mix well. Add the slit green chillies and stir well. Add a cup of water. Cover and cook till the chicken is done.
Meanwhile in another vessel, heat some water along with remaining cumin seeds and salt and let boil. Add the soaked rice and stir well. Scoop out half quantity of the rice from the hot water and put into the chicken gravy and stir well. After 2 minutes scoop another spoonful of rice and put on top of the chicken gravy. Shake the pan with chicken so that the rice settles down. Once the water for rice boils, strain the remaining rice and spread evenly on top of the chicken mixture. Sprinkle the fried onions on top. Add colour in the kewra water and pour evenly on top of the rice. Pour the remaining ghee on top of the rice evenly. Cover and cook on high heat till liquid is absorbed completely. Switch off the heat. Transfer to a serving platter. Serve with raita.