Marvellous Pistachios and Apricot Stuffed Chicken Biryani

Name: Marvellous Pistachios and Apricot Stuffed Chicken Biryani
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2 cup basmati rice; 5 saffron strands; 0.5 cup warm milk; 4 boneless skinless chicken breasts; 0.25 cup ghee; 0.5 cup milk; 4 tbsp pistachios; 4 dried apricots; 2 tbsp sliced almonds; 1 tsp fresh coriander leaves; 1 tsp fresh mint leaves; 3 tbsp ghee; 2 onions; 2 tomatoes; 2 clove garlic; 1 tbsp ginger; 1 tbsp tomato paste; 1 tsp kasuri methi; 1 tbsp whole coriander seed; 1 tsp cumin seed; 1 tbsp poppy seed; 1.5 cup labneh; 0.25 tsp coriander powder; 0.25 tsp cumin powder; 0.5 tsp red chili powder; 0.25 tsp black pepper; 0.25 tsp garam masala powder; salt; 4 green chilies; 0.5 cup fresh coriander leaves

Chicken, pistachios and apricot baked in the oven and spiced with saffron and ginger for a South Asian biryani. Finish with fried onion rings, cashewnuts and raisins.

1 hr 40 min · Serves 6 · Takes some skill

Method

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Time: Prep 40 min · Cook 60 min · 100 min total
Difficulty: hard

1
Mix together all the ingredients mentioned under"stuffing" in a bowl and keep aside. Now cut a deep pocket in the side of the chicken fillets and fill each fillet with the prepared stuffing.
2
Secure the open edges of the chicken pockets with toothpicks. Heat oil in a large pan on medium heat.
3
Saute the chicken breasts/fillets in it until the juices are sealed in the chicken and the chicken changes colour to golden brown.
4
Remove the fillets from pan and drain on clean paper towels. Heat ghee in a heavy bottomed pan.
5
Add the ground masala paste. Stir-fry till the ghee leaves the masala and floats on top of it.
6
Add the chicken fillet pieces and some water, as required, to cook the chicken. Remove the chicken once the gravy thickens and the chicken is done{test for doneness with a fork}.
7
Then, combine in a bowl, all the ingredients for the labneh layer and keep aside. Layer the biryani in an oven-proof dish in the following style.
8
Start with a layer of rice followed by the labneh mixture. Then put another layer of rice followed by the chicken and its masala.
9
Top with a layer of rice. Pour 1/4 cup of ghee all over the beautifully layered biryani. Now, pour 1/2 a cup of saffron milk all over the rice.
10
Cover and seal the baking dish with atta dough. Bake the biryani in a pre-heated oven for 20-30 minutes.
30 min
11
Garnish with the fried onion rings, cashewnuts and raisins. Serve hot with raita.