Classic Chicken Biryani

A fragrant and flavorful one-pot chicken biryani made with aromatic spices, tender chicken, and basmati rice. Perfectly balanced with herbs and a subtle hint of saffron.

Steps

1. Rinse the basmati rice until water runs clear, then soak for 20 minutes. 2. Heat oil in a heavy-bottomed pan. Add cumin seeds, cardamom, cloves, and bay leaf. Fry until fragrant. 3. Add sliced onion and sauté until golden brown. 4. Stir in ginger and garlic, cook for 1 minute. 5. Add chopped tomato and cook until soft. 6. Mix in turmeric, garam masala, and salt. 7. Add chicken pieces and yogurt, cook until chicken is no longer pink. 8. Drain the rice and add to the pan, gently mix to coat the rice with spices. 9. Pour water and bring to a boil. 10. Reduce heat to low, cover tightly and simmer for 15 minutes or until rice and chicken are cooked. 11. Drizzle saffron milk on top and sprinkle chopped cilantro and mint. 12. Turn off heat and let sit covered for 5 minutes before serving.

100g chicken thigh, boneless and skinless 75g basmati rice 1 small onion, thinly sliced 1 small tomato, chopped 1 tbsp yogurt 1 garlic clove, minced 1/2 inch ginger, minced 1/4 tsp turmeric powder 1/2 tsp garam masala 1/2 tsp cumin seeds 2 green cardamom pods 2 cloves 1 small bay leaf A pinch of saffron strands soaked in 1 tbsp warm milk 2 tbsp chopped cilantro (coriander leaves) 2 tbsp chopped mint leaves 2 tbsp cooking oil Salt to taste 150ml water