Amara Chicken Biryani

Ingredients

Basmati rice

2 cups

Chicken, cut into pieces

1 kg

Onion, thinly sliced

2 large

Tomato, chopped

1 large

Fresh coriander leaves, chopped

1/2 cup

Fried onions

1/2 cup (for garnish)

Ghee

4 tablespoons

Salt

to taste

Yogurt

1/2 cup

Ginger-garlic paste

1 tablespoon

Green chili, slit

1

Saffron strands

a pinch (soaked in 2 tablespoons of warm milk)

Bay leaf

1

Cinnamon stick

1

Cloves

4

Cardamom pods

4

Garam masala powder

1 tablespoon

Coriander powder

1 teaspoon

Cumin powder

1 teaspoon

Red chili powder

1 teaspoon

Turmeric powder

1/2 teaspoon

Biryani masala powder

1 tablespoon

Instructions

1. Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a large pot, heat the ghee over medium heat. Add the bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.
3. Add the sliced onions and cook until golden brown, stirring occasionally to avoid burning.
4. Stir in the ginger-garlic paste and sauté for an additional minute until fragrant.
5. Add the chicken pieces to the pot and cook, stirring occasionally, until they are browned on all sides.
6. Incorporate the chopped tomato, biryani masala powder, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook for about 5 minutes until the tomatoes soften.
7. Stir in the yogurt and mix well. Allow it to cook for another 5 minutes to meld the flavors.
8. Add the soaked basmati rice and 4 cups of water. Bring to a boil, then reduce the heat to low, cover the pot, and cook for 15-20 minutes or until the rice is fluffy and the chicken is tender.
9. Once the rice is cooked, remove the pot from heat and let it sit covered for 10 minutes to allow the flavors to meld.
10. Fluff the rice gently with a fork. Drizzle the saffron milk over the rice and gently mix to distribute the saffron strands throughout.
11. Garnish with fresh coriander leaves and fried onions before serving.