Chicken Biryani

Ingredients

For the Marinade

• 1 kg chicken, cut into pieces
• 1 cup yogurt
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste

For the Rice

• 2 cups basmati rice
• 4 cups water
• 4 cloves
• 2 cardamom pods
• 1 cinnamon stick
• 1 bay leaf
• Salt to taste

For the Biryani

• 3 tablespoons ghee (clarified butter) or oil
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon garam masala powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 cup fresh cilantro (coriander) leaves, chopped
• 1/2 cup fresh mint leaves, chopped
• Saffron strands soaked in 1/4 cup warm milk (optional)
• Fried onions for garnish
• 2 tablespoons lemon juice

Instructions

Step 1: Marinate the Chicken

1. In a large bowl, mix the yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, and salt.
2. Add the chicken pieces and coat them well with the marinade.
3. Cover and refrigerate for at least 1 hour (overnight for best results).

Step 2: Prepare the Rice

1. Wash the basmati rice thoroughly and soak it in water for 30 minutes.
2. In a large pot, bring 4 cups of water to a boil.
3. Add cloves, cardamom pods, cinnamon stick, bay leaf, and salt.
4. Add the soaked rice and cook until the rice is 70-80% done (it should still have a bite to it).
5. Drain the rice and set it aside.

Step 3: Cook the Chicken

1. Heat ghee or oil in a large pan or pot.
2. Add the sliced onions and cook until they are golden brown.
3. Add ginger paste, garlic paste, and green chilies. Sauté for a few minutes until the raw smell disappears.
4. Add chopped tomatoes and cook until they become soft and mushy.
5. Add garam masala powder, cumin powder, coriander powder, turmeric powder, and red chili powder. Mix well.
6. Add the marinated chicken and cook until the chicken is almost cooked through.

Step 4: Layer the Biryani

1. In a heavy-bottomed pot, spread a layer of cooked chicken and gravy.
2. Add a layer of the partially cooked rice on top of the chicken.
3. Sprinkle chopped cilantro, mint leaves, saffron milk (if using), and fried onions.
4. Repeat the layers until all the chicken and rice are used up, finishing with a layer of rice.

Step 5: Dum Cooking

1. Cover the pot with a tight-fitting lid. If the lid isn’t tight, you can seal it with dough or aluminum foil.
2. Cook on low heat for 20-25 minutes, allowing the flavors to meld together.
3. Turn off the heat and let it rest for another 10 minutes before opening the lid.

Step 6: Serve

1. Gently fluff the biryani with a fork.
2. Serve hot, garnished with more fried onions, cilantro, and a squeeze of lemon juice.

Enjoy your homemade Chicken Biryani!