White Biryani

This is a really delicious biryani , and definitely a dawat dish . You can follow the same recipe for mutton and chicken . The process will be the same , all u have to do is do the process in a pressure cooker when using mutton , and in a vessel when using chicken , thats it .

Marinate 1kg of meat with , salt , 2 tsp white pepper powder , 1 tbsp green chilli paste , 2.5 tbsp garlic paste , 1.5 tbsp ginger paste ,  250 gms dahi , juice of 1 lime, 1 tsp garam masala powder and some chopped coriander . Let marinate for few hours or preferably overnight.
Boil 2.5 cups of basmati rice with salt and some whole garam masala and 2 tbsp oil . Cook till 3/4th done , strain  and keep aside.
In a vessel heat 3/4th cup oil  and 100 gms of butter ( im being precise in oil measurements here as this biryani tastes good with  a little extra oil. Add 1 tsp zeera , 7-8 laung , 5-6 green elaichi , 4-5 pcs of dalchini , 1 tsp black pepper , 3 black elaichi, 2 badiyan , and 2-3 taj patta . Saute for a few seconds and add 3 finely chopped onions and fry well till it just starts to turn golden ( dont let it turn golden) .
Add the marinated meat and cook till done . Add paste of a handful of peeled almonds , half cup cream or malai and 1 cup of milk . Cook for 5 mins and add a 10-12 pcs of fried potato cubes(optional),  4-5 whole green chillies , some chopped coriander and mint . Cook for 1 more min and switch off heat.
In a vessel put a thin layer of rice , followed by the chicken masala and the remaining rice . Sprinkle some green powder food colour ( v less) and drizzle 1 tbsp kevra water . Put a few dollops of ghee all around. Cover and cook on high heat for 10 mins and low heat on dum for half hour . Serve hot with dahi kachumber.