Marvellous Pistachios and Apricot Stuffed Chicken Biryani

• 2 cups basmati rice, cleaned,washed,boiled and drained
• 5 -6 saffron strands, soaked in
• 12 cup of warm milk
• 4 boneless skinless chicken breasts, washed and patted dry
• 14 cup ghee
• 12 cup milk
• 4 tablespoons pistachios, chopped
• 4 dried apricots, chopped
• 2 tablespoons sliced almonds
• 1 teaspoon fresh coriander leaves, washed and chopped
• 1 teaspoon fresh mint leaves, washed and chopped
• 3 tablespoons ghee
• 2 onions, peeled,washed and chopped
• 2 tomatoes, washed,peeled and chopped
• 2 cloves garlic
• 1 tablespoon ginger
• 1 tablespoon tomato paste
• 1 teaspoon kasuri methi
• 1 tablespoon whole coriander seed
• 1 teaspoon cumin seed
• 1 tablespoon poppy seed (known as "khus-khus" in Hindi)
• 1 12 cups labneh
• 14 teaspoon coriander powder
• 14 teaspoon cumin powder
• 12 teaspoon red chili powder
• 14 teaspoon black pepper
• 14 teaspoon garam masala powder
• salt
• 4 green chilies, washed and chopped
• 12 cup fresh coriander leaves, washed and chopped
• 14 cup fresh mint leaves, washed and chopped
• 2 medium onions, peeled,washed and sliced into thin rounds and fried until golden brown
• 2 tablespoons cashews, fried
• 1 tablespoon raisins, fried
• apricot, to taste

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

basmati rice, saffron strands, milk, chicken breasts, ghee, milk, pistachios, almonds, fresh coriander leaves, mint, ghee, onions, tomatoes, garlic, ginger, tomato paste, kasuri methi, cumin, labneh, coriander powder, cumin powder, red chili powder, black pepper, garam masala, salt, green chilies, fresh coriander leaves, mint, onions, cashews, raisins, apricot

Taken from www.food.com/recipe/marvellous-pistachios-and-apricot-stuffed-chicken-biryani-94838 (may not work)