Chicken Biryani

Ingredients

• Saffron strands (a pinch, soaked in 2 tablespoons of warm milk)
• Fried onions (1/2 cup)
• Coriander leaves (1/4 cup, chopped)
• Mint leaves (1/4 cup, chopped)
• Ghee (3 tablespoons)
• Salt (to taste)
• Cardamom pods (4)
• Cloves (4)
• Cinnamon stick (1 inch)
• Bay leaf (2)
• Cumin seeds (1 teaspoon)
• Garam masala powder (1 teaspoon)
• Red chili powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Biryani masala powder (2 tablespoons)
• Yogurt (1/2 cup)
• Ginger (garlic paste - 2 tablespoons)
• Tomato (2 medium, chopped)
• Onion (2 large, thinly sliced)
• Basmati rice (2 cups)
• Chicken (500 grams, cut into pieces)

Instructions

1. Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat ghee in a large pot over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.
3. Add the sliced onions and cook until golden brown.
4. Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
5. Add the chicken pieces and cook until they are browned on all sides.
6. Add the chopped tomatoes, biryani masala powder, turmeric powder, red chili powder, and salt. Mix well and cook for 5 minutes.
7. Add the yogurt, mint leaves, and coriander leaves. Mix well and cook for another 5 minutes.
8. In a separate pot, bring water to a boil. Add the soaked and drained basmati rice along with salt. Cook until the rice is 70% cooked. Drain the rice and set aside.
9. Layer the partially cooked rice over the chicken masala in the pot. Sprinkle fried onions and pour the saffron milk over the rice.
10. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, or until the rice is fully cooked and the flavors have melded together.
11. Gently fluff the rice with a fork before serving. Serve hot with raita or salad.