Chicken Biryani with Basmati Rice

Ingredients

Basmati rice

2 cups, soaked and drained

Chicken, cut into pieces

1.5 pounds

Onion, sliced

1 large

Tomato, chopped

1 large

Ginger, grated

1 tablespoon

Yogurt

1/2 cup

Fried onions

1/2 cup, for garnish

Fresh coriander leaves

1/4 cup, chopped for garnish

Ghee

4 tablespoons

Saffron strands

1/4 teaspoon, soaked in 2 tablespoons of warm milk

Cumin seeds

1 teaspoon

Bay leaf

1

Cinnamon stick

1 inch

Cloves

4

Cardamom pods

4

Turmeric powder

1/2 teaspoon

Red chili powder

1 teaspoon

Biryani masala

1 tablespoon

Salt

to taste

Instructions

1. Begin by washing the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
2. In a large heavy-bottomed pot, heat the ghee over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for about a minute until the spices release their fragrance.
3. Add the sliced onions to the pot and cook until they turn golden brown, stirring frequently to avoid burning.
4. Stir in the grated ginger and sauté for another minute until it becomes aromatic.
5. Add the chicken pieces and cook until they are browned on all sides.
6. Incorporate the chopped tomatoes, biryani masala, turmeric powder, red chili powder, and salt. Cook for approximately 5 minutes, allowing the tomatoes to soften and the spices to meld.
7. In a separate pot, bring water to a boil. Add the soaked and drained basmati rice along with a pinch of salt. Cook the rice until it is 70% cooked (the rice should have a slight bite). 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 to impart a beautiful golden hue.
9. Cover the pot with a tight-fitting lid, reduce the heat to low, and cook for 20-25 minutes, allowing the rice to finish cooking and the flavors to meld.
10. Once cooked, remove from heat and let it rest for 10 minutes before gently fluffing the rice with a fork.
11. Garnish with fresh coriander leaves and fried onions before serving.