Chicken Biryani

Ingredients

• Basmati rice (2 cups, rinsed and soaked for 30 minutes)
• Chicken (1.5 pounds, cut into pieces)
• Ghee (4 tablespoons)
• Onion (2 large, thinly sliced)
• Ginger (1 tablespoon, minced)
• Tomato (1 large, chopped)
• Yogurt (1 cup, whisked)
• Fried onions (1/2 cup, for garnish)
• Coriander leaves (1/4 cup, chopped)
• Mint leaves (1/4 cup, chopped)
• Saffron strands (1/4 teaspoon, soaked in 2 tablespoons of warm milk)
• Salt (to taste)
• Cardamom pods (4)
• Cloves (4)
• Cinnamon stick (1 (2-inch piece))
• Bay leaf (1)
• Cumin seeds (1 teaspoon)
• Garam masala powder (1 teaspoon)
• Red chili powder (1 teaspoon (adjust to taste))
• Turmeric powder (1/2 teaspoon)
• Biryani masala powder (1 tablespoon)

Instructions

1. Wash the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.
2. In a large heavy-bottomed pot, heat ghee over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for about a minute until fragrant.
3. Add the sliced onions and cook until they turn golden brown, stirring occasionally. This may take about 10-15 minutes.
4. Stir in the minced ginger and sauté for another minute until the raw aroma dissipates.
5. Add the chicken pieces to the pot and cook until they are browned on all sides, about 5-7 minutes.
6. Incorporate the chopped tomatoes, biryani masala powder, turmeric powder, red chili powder, and salt. Stir well and cook for 5 minutes until the tomatoes soften and blend into the mixture.
7. Lower the heat and add the whisked yogurt, chopped mint, and coriander leaves. Mix until well combined 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 the rice until it is about 70% cooked (it should still have a bite). Drain the rice and set aside.
9. Layer the partially cooked rice over the chicken masala in the pot. Drizzle the saffron milk over the rice and sprinkle the fried onions on top.
10. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, letting the flavors meld and the rice finish cooking.
11. Once done, gently fluff the rice with a fork before serving. Garnish with additional coriander and mint if desired. Serve hot with cucumber raita or a fresh salad.