Chicken Biryani Recipe

Ingredients:

For the chicken marinade:

500g chicken (cut into pieces)
1 cup plain yogurt
1 tbsp ginger-garlic paste
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp garam masala
Salt to taste
2 tbsp lemon juice
For the rice:

2 cups basmati rice
4 cups water
1 bay leaf
4-5 cloves
1 cinnamon stick
2-3 cardamom pods
Salt to taste
For the biryani:

2 large onions (thinly sliced)
2 tomatoes (chopped)
1/2 cup fresh coriander leaves (chopped)
1/2 cup fresh mint leaves (chopped)
3-4 green chilies (slit lengthwise)
1/4 cup cooking oil or ghee
1/2 cup milk
A few strands of saffron (optional)
1/2 tsp biryani masala (optional)
Instructions:

Marinate the Chicken:

In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and lemon juice.
Mix well, ensuring all the chicken pieces are well coated.
Cover and refrigerate for at least 1 hour (or overnight for better flavor).
Prepare the Rice:

Rinse the basmati rice under cold water until the water runs clear.
In a large pot, bring 4 cups of water to a boil.
Add bay leaf, cloves, cinnamon stick, cardamom pods, and salt.
Add the rinsed rice and cook until the rice is 70-80% cooked (the grains should still be firm).
Drain the rice and set it aside.

Cook the Chicken:

In a large pan, heat the cooking oil or ghee over medium heat.
Add the sliced onions and sauté until they turn golden brown.
Add the chopped tomatoes, green chilies, and cook until the tomatoes are soft.
Add the marinated chicken to the pan and cook on medium heat until the chicken is fully cooked and the oil starts to separate from the masala.

Layer the Biryani:

In a separate large pot or a biryani pot, layer half of the partially cooked rice at the bottom.

Add the cooked chicken mixture on top of the rice layer.

Sprinkle half of the chopped coriander and mint leaves over the chicken.
Layer the remaining rice over the chicken mixture.
Warm the milk slightly and add saffron strands (if using). Pour this milk over the top layer of rice.

Sprinkle the remaining coriander and mint leaves over the rice.

Dum Cooking (Sealing and Slow Cooking):

Cover the pot with a tight-fitting lid. If your lid is not tight, seal the pot with aluminum foil before placing the lid on.
Cook on low heat (dum) for 20-25 minutes to allow all the flavors to meld together.
You can place a heavy pan or tawa underneath the pot to prevent the biryani from burning.

Serve:

Once done, gently fluff the rice with a fork.
Serve hot with raita (yogurt sauce), salad, or pickle.
Enjoy your homemade chicken biryani, a perfect blend of aromatic spices, tender chicken, and flavorful basmati rice!