Authentic Chicken Biryani

Ingredients

Mint leaves

1/4 cup, finely chopped

Coriander leaves

1/4 cup, finely chopped

Saffron strands

a pinch, soaked in 2 tablespoons warm milk

Ghee

3 tablespoons

Salt

to taste

Cardamom pods

4

Cloves

4

Cinnamon stick

1

Bay leaf

1

Garam masala

1 teaspoon

Red chili powder

1 teaspoon

Turmeric powder

1/2 teaspoon

Biryani masala

2 tablespoons

Ginger

1 inch piece, grated

Yogurt

1 cup

Tomato

1, finely chopped

Onion

2, thinly sliced

Chicken

500 grams, bone-in

Basmati rice

2 cups

Instructions

1. Rinse the basmati rice in cold water until the water runs clear. Soak it in fresh water for 30 minutes, then drain.
2. Heat the ghee in a large, heavy-bottomed pot over medium heat. Add the bay leaf, cinnamon stick, cloves, and cardamom pods, and sauté until they start to release their aromas.
3. Add the sliced onions to the pot. Cook, stirring occasionally, until they turn a rich golden brown color.
4. Stir in the grated ginger and sauté until fragrant, about 1 minute.
5. Add the chicken pieces to the pot. Cook, turning the pieces occasionally, until they are browned on all sides.
6. Stir in the chopped tomato and continue to cook until it becomes soft and blends into the mixture.
7. Add the yogurt, biryani masala, turmeric powder, red chili powder, garam masala, and salt to the pot. Mix well, ensuring that the chicken pieces are fully coated with the spiced yogurt mixture.
8. Add the soaked and drained basmati rice to the pot, gently folding it into the chicken and spices.
9. Pour in enough water to just cover the rice and chicken. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer undisturbed for 20-25 minutes or until the rice is cooked and the chicken is tender.
10. Drizzle the saffron-infused milk over the cooked biryani, gently fluffing the rice with a fork to mix it in.
11. Sprinkle the chopped coriander and mint leaves over the biryani as a garnish.
12. Serve your Authentic Chicken Biryani hot, with a side of cool cucumber raita or tangy tomato chutney, for a complete, satisfying meal.