For Chicken Marinade 500g chicken (cut into pieces) 1/2 cup yogurt 1 tablespoon ginger-garlic paste 1 teaspoon red chili powder 1/2 teaspoon turmeric powder 1 teaspoon garam masala Salt to taste 1 tablespoon lemon juice
For Rice 2 cups basmati rice 4 cups water 2-3 cloves 2-3 green cardamoms 1 cinnamon stick 1 bay leaf Salt to taste
For Biryani 2 onions (thinly sliced) 2 tomatoes (chopped) 2-3 green chilies (slit) 1/2 cup mint leaves (chopped) 1/2 cup coriander leaves (chopped) 1/2 teaspoon saffron soaked in 1/4 cup warm milk (optional) 3 tablespoons ghee or oil Fried onions (optional, for garnish)
Instructions:
1. Marinate the Chicken In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and lemon juice. Add the chicken pieces, coat well, and marinate for at least 30 minutes (overnight is best).
2. Prepare the RiceRinse the basmati rice and soak it for 30 minutes. In a large pot, boil water with cloves, cardamoms, cinnamon, bay leaf, and salt. Add the rice and cook until 70-80% done (it should be firm). Drain and set aside.
3. Cook the Chicken In a large pan, heat ghee or oil and fry the onions until golden brown. Add green chilies and chopped tomatoes, and cook until soft. Add the marinated chicken and cook for 10-15 minutes, until the chicken is nearly cooked through. Add chopped mint and coriander leaves, and mix well.
4. Layer the Biryani In a heavy-bottomed pot or pan, layer half the cooked rice at the bottom. Add the chicken mixture on top, spreading it evenly. Layer the remaining rice over the chicken. Pour the saffron milk over the top for added flavor and color.
5. Dum Cooking Cover the pot with a tight-fitting lid (or seal with dough if necessary) and cook on low heat for 20-25 minutes. Alternatively, you can place the pot in a preheated oven at 180°C (350°F) for the same time.
6. Final Touch Once done, gently fluff the biryani with a fork. Garnish with fried onions if desired.
Serve hot with raita or salad. Enjoy your Chicken Biryani
