Chicken Biryani

A fragrant and spiced Indian rice dish layered with marinated chicken and saffron-infused basmati rice.

Ingredients

• 2 cups basmati rice, soaked for 30 minutes and drained

• 500g chicken, bone-in or boneless, cut into pieces

• 1 cup plain yogurt

• 2 onions, thinly sliced

• 2 tomatoes, chopped

• 2 tbsp ginger-garlic paste

• 1/2 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp garam masala

• 1/2 tsp cumin seeds

• 4 green cardamom pods

• 4 cloves

• 1 bay leaf

• 1-inch cinnamon stick

• 1/2 cup chopped cilantro (coriander leaves)

• 1/4 cup chopped mint leaves

• A few strands of saffron soaked in 2 tbsp warm milk

• 4 tbsp oil or ghee

• Salt to taste

Instructions

1. Marinate the chicken with yogurt, turmeric, chili powder, garam masala, and salt. Set aside for at least 1 hour.

2. In a deep pan, heat oil or ghee. Add cumin seeds, cardamom, cloves, cinnamon, and bay leaf. Sauté for 30 seconds.

3. Add sliced onions and sauté until golden brown. Reserve half for layering later.

4. Add ginger-garlic paste and cook until raw smell disappears. Then add tomatoes and cook until soft.

5. Add marinated chicken and cook until the chicken is nearly done and the masala is thick.

6. Meanwhile, boil the rice in salted water until 70% cooked. Drain and set aside.

7. In a large heavy-bottomed pot, layer half the rice over the chicken. Sprinkle half the mint, cilantro, and fried onions. Repeat with remaining rice and toppings.

8. Drizzle saffron milk on top. Cover tightly and cook on low heat for 20-25 minutes (dum method).

9. Let it rest for 10 minutes before gently mixing and serving.