Classic Chicken Biryani

A fragrant and flavorful Indian rice dish layered with tender marinated chicken, aromatic spices, and saffron-infused basmati rice. Perfectly balanced with fresh herbs and a hint of yogurt for richness.

Steps

1. Rinse basmati rice in cold water and soak for 20 minutes. 2. Marinate chicken with yogurt, turmeric, garam masala, chili powder, ginger paste, and a pinch of salt. Set aside for 15 minutes. 3. Heat oil in a pan, add cumin seeds, cardamom, cloves, and cinnamon stick. Sauté until fragrant. 4. Add sliced onions and garlic, cook until golden brown. 5. Add marinated chicken and cook on medium heat until chicken is partially cooked (about 5-7 minutes). 6. Drain rice and add to the pan, stirring gently with chicken and spices. 7. Add water and salt, bring to a boil. 8. Reduce heat to low, drizzle saffron milk over rice, cover tightly, and cook for 15-20 minutes until rice is fully cooked. 9. Turn off heat and let it rest, covered, for 5 minutes. 10. Garnish with chopped cilantro and mint before serving.

100g chicken breast, cut into pieces 75g basmati rice 50ml yogurt 1 small onion, thinly sliced 1 garlic clove, minced 1 tsp ginger paste 1/2 tsp turmeric powder 1/2 tsp garam masala 1/2 tsp chili powder 1/4 tsp cumin seeds 2 tbsp chopped cilantro 2 tbsp chopped mint leaves 2 tbsp vegetable oil 3 cardamom pods 2 cloves 1 small cinnamon stick 1/4 tsp saffron strands soaked in 1 tbsp warm milk Salt to taste 150ml water