Chicken Biryani with Basmati Rice

Ingredients

• Fried onions (for garnish)
• Fresh coriander leaves (for garnish)
• Salt (to taste)
• Ghee (3 tablespoons)
• Saffron strands (1/4 teaspoon, soaked in 2 tablespoons of warm milk)
• Cardamom pods (4)
• Cloves (4)
• Cinnamon stick (1 inch)
• Bay leaf (2)
• Cumin seeds (1 teaspoon)
• Garam masala (1 teaspoon)
• Red chili powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Biryani masala (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, bone-in pieces)

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. 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 fragrant.
5. Add the chicken pieces and cook until they are browned on all sides.
6. Add the chopped tomatoes, biryani masala, turmeric powder, red chili powder, and salt. Cook for 5 minutes until the tomatoes are soft and the spices are well combined.
7. 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 70% cooked. Drain the rice and set aside.
8. Layer the partially cooked rice over the chicken in the pot. Drizzle the saffron milk over the rice.
9. 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.
10. Garnish with fresh coriander leaves and fried onions before serving.
11. Serve hot and enjoy the delicious chicken biryani!