Biryani

Experience the aromatic allure of Indian cuisine with this vibrant chicken biryani, featuring tender chicken, fragrant basmati rice, and a medley of spices. Ideal for a festive gathering or a comforting weeknight dinner.

• 500 grams chicken, cut into pieces
• 2 cups basmati rice, soaked
• 1 large onion, thinly sliced
• 2 tablespoons ginger-garlic paste
• 2 cups yogurt, plain
• 4 tablespoons biryani masala powder
• 1 bunch fresh mint leaves
• 1 bunch cilantro, chopped
• 4 cups water
• 4 tablespoons ghee or oil
• 2 whole green chilies, slit
• 2 sticks cinnamon
• 4 cloves whole cloves
• 4 cardamom pods whole cardamom

Method

1. 1

   In a large bowl, marinate the chicken pieces with yogurt, ginger-garlic paste, biryani masala powder, and salt. Let it sit for at least 30 minutes.

2. 2

   Heat ghee or oil in a heavy-bottomed pot. Add the sliced onions and fry until golden brown. Reserve some for garnishing.

3. 3

   Add the marinated chicken to the pot, along with slit green chilies, cinnamon, cloves, and cardamom. Cook until the chicken is tender and the oil separates.

4. 4

   In a separate pot, boil 4 cups of water and add soaked basmati rice. Cook until the rice is about 70% done, then drain the water.

5. 5

   Layer the partially cooked rice over the chicken in the pot. Sprinkle chopped cilantro and mint on top, and cover tightly. Cook on a low flame for 20-25 minutes.

6. 6

   Once cooked, fluff the biryani with a fork and serve hot, garnished with reserved fried onions, cilantro, and mint.