Chicken Biryani

Ingredients

• 1 kg chicken, bone-in
• 500 g basmati rice, soaked for 30 minutes
• 3 onion, thinly sliced
• 3 tomato, chopped
• 2 tbsp garlic paste
• 2 tbsp ginger paste
• 200 g yogurt
• 0.5 cup cooking oil
• salt, to taste
• 1 tsp red chili powder
• 1 tsp coriander powder
• 0.5 tsp turmeric powder
• 1 tsp garam masala
• 1 pinch saffron, soaked in warm milk (optional)
• 0.5 cup fresh coriander leaves, chopped
• 0.5 cup mint leaves, chopped
• 4 green chilies, slit
• 2 tbsp lemon juice

Steps

1. 1Begin by marinating the chicken in garlic paste, ginger paste, salt, red chili powder, coriander powder, and yogurt. Let it sit for 30 minutes.
2. 2In a large pot, heat oil over medium-high heat and fry the sliced onions until golden brown and crispy. Remove half for garnishing.
3. 3Add tomatoes to the pot and cook until they soften.
4. 4Add the marinated chicken to the pot with the onions and tomatoes. Cook on medium heat until the chicken is tender.
5. 5Boil soaked basmati rice in a separate pot until 70% cooked. Drain and set aside.
6. 6In the pot with the chicken, layer the half-cooked rice over the chicken.
7. 7Sprinkle the reserved fried onions, mint leaves, coriander leaves, and slit green chilies over the rice.
8. 8Drizzle saffron milk and lemon juice over the top.
9. 9Cover the pot with a tight-fitting lid and cook on low heat for 30 minutes to allow the flavors to meld together.
10. 10Once done, fluff the biryani gently and serve hot.