Classic Chicken Biryani

A fragrant and flavorful chicken biryani featuring tender marinated chicken layered with aromatic basmati rice and spices, slow-cooked to perfection for a rich and satisfying meal.

Steps

1. Rinse the basmati rice and soak in water for 20 minutes. 2. Marinate chicken with yogurt, ginger garlic paste, turmeric, red chili powder, garam masala, and salt. Set aside for 15 minutes. 3. Heat oil in a pan, add cardamom, cloves, and cinnamon, sauté for 30 seconds. 4. Add sliced onions and fry until golden brown. 5. Add chopped tomatoes and cook until soft. 6. Add marinated chicken and cook until chicken is tender and oil separates. 7. Boil water with a pinch of salt, add drained rice and cook until 70% done, then drain. 8. In a heavy-bottom pot, layer half of the chicken mixture, then half of the rice. 9. Sprinkle half of the cilantro, mint, and saffron milk. 10. Repeat the layers with remaining chicken, rice, herbs, and saffron milk. 11. Cover tightly and cook on very low heat for 20 minutes (dum cooking). 12. Let it rest for 5 minutes, gently fluff the biryani and serve hot.

100g chicken thigh, cut into pieces 75g basmati rice 1 small onion, thinly sliced 1 small tomato, chopped 1 tbsp yogurt 1 tsp ginger garlic paste 1/2 tsp turmeric powder 1 tsp garam masala 1/2 tsp red chili powder 2 green cardamom pods 2 cloves 1 small cinnamon stick 2 tbsp chopped cilantro 1 tbsp chopped mint leaves 2 tbsp cooking oil Salt to taste 150ml water 1/2 tsp saffron strands soaked in 1 tbsp warm milk