Chicken Biryani

Ingredients

• 🍗Chicken750 g, bone-in pieces
  
• 🧀Yogurt1 cup (marinade)
  
• 🫙Ginger Garlic Paste2 tbsp
  
• 🧂Saltto taste
  
• 🧅Onion3 large, thinly sliced
  
• 🍅Tomato2, chopped
  
• 🌶️Green Chili4, slit
  
• 🧈Ghee3 tbsp
  
• 🌾Basmati Rice3 cups, soaked 30 min
  
• 🌶️Biryani Masala2 tbsp
  
• 🌿Mint Leaves1/2 cup
  
• 🌿Fresh Cilantro1/2 cup
  
• 🌶️Whole Garam Masala Spices1 tbsp (bay, cardamom, cloves, cinnamon)
  
• 🌶️Saffron1 pinch, soaked in 1/4 cup warm milk
  

Instructions

1. 1

   Marinate chicken with yogurt, biryani masala, ginger garlic paste, half the fried onions, mint, cilantro and salt for at least 1 hour.

2. 2

   Boil water with whole spices and salt. Add soaked rice and cook until 70% done — the centre should have a bite. Drain.

3. 3

   Deep fry sliced onions until golden and crisp for the birista layer.

4. 4

   In a heavy-bottomed pot, layer the marinated chicken at the bottom, then tomatoes and green chilies.

5. 5

   Spread the 70%-cooked rice over the chicken. Top with birista, remaining herbs, ghee drizzle and saffron milk.

6. 6

   Seal the pot with foil or a tight lid. Dum cook on the lowest flame for 35-40 minutes.

7. 7

   Rest 10 minutes, then gently fluff from the side without breaking the layers. Serve with raita.