Zafrani Chicken Biryani

1. Wash basmati rice and cook with 6 cups of water for 10 minutes or until parboiled.
2. Add lemon juice, food color and salt. Mix well and drain excess water.

How to make the chicken:

1. Make a paste of turmeric, chilli and coriander powders and beaten curd. Coat chicken pieces with the paste let marinate for 15-20 minutes.
2. In a pan over medium-high heat, combine oil and butter. Saute bay leaves, cardamoms, cloves, cinnamon stick and star anise until aromatic.
3. Add chopped onions, saute until lightly browned. Follow up with mint leaves and ginger-garlic paste and sauté for 5 minutes.
4. Add marinated chicken with 1/2 cup water and cook covered over a low flame for 10-15 minutes.

How to make the dum:

1. In a handi, spread alternating layers of rice and chicken masala. Seal the edges with dough, cover with with a plate and a piece of moist cloth and let cook on low flame for 10-15 minutes b
2. Garnish the biriyani with chopped coriander leaves and serve with raita.

Fun Fact

It is believed that the term Biriyani first appeared during the reign of Bahadur Shah Zafar, the last Mughal Emperor.