Indian Chicken Biryani

Ingredients

Water

4 cups

Salt

1 teaspoon, or to taste

Mint leaves

1/4 cup, chopped

Fresh coriander leaves

1/4 cup, chopped

Ghee

4 tablespoons

Bay leaf

1

Cloves

4

Cardamom pods

4

Cinnamon stick

1 (2-inch piece)

Cumin seeds

1 teaspoon

Red chili powder

1 teaspoon

Turmeric powder

1/2 teaspoon

Biryani masala powder

2 tablespoons

Green chili

1, slit

Yogurt

1 cup, whisked

Ginger

1 tablespoon, grated

Tomato

1 large, chopped

Onion

1 large, thinly sliced

Basmati rice

2 cups, rinsed and soaked

Chicken

1.5 pounds, cut into pieces

Instructions

1. Rinse the basmati rice under cold 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 or Dutch oven, heat the ghee over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for about a minute, or until fragrant.
3. Add the sliced onions to the pot and cook until they turn golden brown, stirring occasionally to prevent burning.
4. Stir in the grated ginger and slit green chili. Sauté for another minute until the raw aroma dissipates.
5. Add the chicken pieces to the pot and cook, stirring frequently, until the chicken is browned on all sides.
6. Incorporate the chopped tomatoes and cook until they soften and meld into the mixture.
7. Sprinkle in the biryani masala powder, turmeric powder, red chili powder, and salt. Mix thoroughly to coat the chicken evenly with the spices.
8. Stir in the whisked yogurt, ensuring it is well combined. Allow the mixture to cook for an additional 5 minutes, letting the flavors blend together.
9. Gently fold in the soaked and drained basmati rice, taking care not to break the grains. Mix lightly to incorporate the rice with the chicken and spices.
10. Pour in the water and bring to a boil over high heat. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20-25 minutes, or until the rice is fully cooked and has absorbed the liquid.
11. Once done, remove the pot from heat and let the biryani rest, covered, for 10 minutes to allow the flavors to settle.
12. Fluff the biryani gently with a fork, then garnish with chopped fresh coriander and mint leaves before serving.
13. Serve hot with raita (a yogurt-based side dish) or a simple salad.