Chicken Biryani, a popular Indian dish

Here’s a classic and delicious recipe for Chicken Biryani, a popular Indian dish that’s known for its fragrant rice and flavorful chicken:

Ingredients

For the Chicken Marinade:

• 1 kg (2.2 lbs) chicken, cut into pieces
• 1 cup yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt to taste
• Juice of 1 lemon

For the Rice:

• 2 cups basmati rice
• 4 cups water
• 2-3 green cardamom pods
• 4-5 cloves
• 1-inch piece cinnamon stick
• 1 bay leaf
• Salt to taste

For the Biryani:

• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup chopped fresh coriander (cilantro)
• 1/2 cup chopped fresh mint leaves
• 2-3 green chilies, slit
• 1/4 cup ghee (clarified butter) or vegetable oil
• 1/2 cup warm milk
• A pinch of saffron strands (optional)
• 1 tsp garam masala
• Fried onions (optional, for garnish)

Instructions

1. Marinate the Chicken:

1. In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, ground cumin, ground coriander, salt, and lemon juice.
2. Mix well to coat the chicken evenly. Cover and refrigerate for at least 1 hour, preferably overnight for best results.

2. Prepare the Rice:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a large pot, bring 4 cups of water to a boil. Add the green cardamom pods, cloves, cinnamon stick, bay leaf, and salt.
3. Add the soaked and drained rice to the boiling water. Cook the rice until it’s about 70% cooked (it should still be firm in the center).
4. Drain the rice and set aside.

3. Cook the Chicken:

1. In a large, heavy-bottomed pot or Dutch oven, heat the ghee or oil over medium heat.
2. Add the sliced onions and sauté until golden brown.
3. Add the marinated chicken and cook until the chicken is browned and cooked through.
4. Add the chopped tomatoes, green chilies, chopped coriander, and mint leaves. Cook until the tomatoes soften and the mixture is well combined.

4. Layer the Biryani:

1. Preheat your oven to 350°F (175°C) if you plan to bake the biryani.
2. In a small bowl, mix the warm milk with saffron strands (if using) and set aside.
3. Layer half of the partially cooked rice over the chicken mixture in the pot.
4. Sprinkle half of the saffron milk over the rice layer.
5. Layer the remaining rice on top and sprinkle with the remaining saffron milk.
6. Sprinkle garam masala over the top.

5. Cook the Biryani:

1. If using the oven, cover the pot with aluminum foil and a tight-fitting lid, and bake for 25-30 minutes.
2. If cooking on the stovetop, cover the pot with a tight-fitting lid and cook on low heat for 25-30 minutes. You can also place a heavy pan or tawa (griddle) under the pot to prevent the bottom from burning.

6. Garnish and Serve:

1. Once cooked, fluff the rice gently with a fork.
2. Garnish with fried onions, fresh coriander, and mint leaves.
3. Serve hot with raita, salad, or pickle on the side.

Enjoy your delicious homemade Chicken Biryani!