Chicken White Biryani

In muslin cloth, add green chilies, black cardamom, green cardamom, cumin seeds, black peppercorns, cinnamon stick, cloves, and bay leaves. Wrap to make a potli and set aside.

In a pot, add water and bring it to a boil.

Add the spice potli, cover, and simmer for 5 minutes. Then remove the potli and discard it.

Add fried onion, salt, and rice. Bring it to a boil.

Add lemon juice and boil until the rice is 3/4th done. Then strain and keep aside.

In a pot, heat oil and add chicken. Fry well until the color changes, add potatoes.

Add green cardamom, cinnamon stick, black peppercorns, cumin seeds, and green chilies. Mix well.

Add ginger garlic paste and mix well.

Add onion, mix, and cook until onions are translucent.

Add yogurt, white pepper powder, salt, jaifal, javitri powder, and black pepper powder. Mix well.

Cover partially and cook for 4-5 minutes or until oil separates.

Spread mint leaves and fresh coriander over the chicken.

Add cream, kewra water, and cashew paste. Mix well.

On low flame, gradually add the cream and cashew paste mixture, boiled rice, fried onion, and ghee.

Cover and steam cook on low flame for 5 minutes.