Chicken Biryani

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •2 cups basmati rice
• •500 grams chicken, cut into pieces
• •1 large onion, thinly sliced
• •3 tomatoes, chopped
• •1/2 cup plain yogurt
• •2 tbsp ginger-garlic paste
• •1/4 cup fresh cilantro, chopped
• •1/4 cup fresh mint leaves, chopped
• •4 green chilies, slit
• •1/4 cup cooking oil or ghee
• •1 tsp cumin seeds
• •1 tsp black mustard seeds
• •4 green cardamom pods
• •4 cloves
• •1-inch cinnamon stick
• •1 bay leaf
• •1/2 tsp turmeric powder
• •1 tbsp red chili powder
• •1 tsp garam masala
• •Salt to taste
• •Water as needed for cooking rice and chicken

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for at least 30 minutes, then drain.

2. 2

   Heat oil or ghee in a large pot over medium heat. Add cumin seeds, mustard seeds, green cardamom, cloves, cinnamon stick, and bay leaf. Sauté for 1-2 minutes until fragrant.

3. 3

   Add the sliced onions and cook until they are golden brown. Add the ginger-garlic paste and green chilies, stirring for another 2 minutes until the raw smell disappears.

4. 4

   Add the chicken pieces and cook until they are no longer pink, about 5-7 minutes. Stir in turmeric powder, red chili powder, and salt. Add the chopped tomatoes and cook until soft.

5. 5

   Lower the heat and add yogurt, cilantro, and mint. Mix well and cook for another 5 minutes until the chicken is cooked through. Remove from heat and set aside.

6. 6

   In a separate pot, bring water to a boil. Add the drained rice and cook until al dente (about 7-8 minutes). Drain the rice.

7. 7

   Layer the partially cooked chicken mixture at the bottom of a large pot, followed by the drained rice. Sprinkle garam masala on top. Cover tightly and cook on low heat for 20-25 minutes to allow flavors to meld and the rice to finish cooking.

8. 8

   Once done, carefully fluff the biryani with a fork, mixing rice and chicken. Serve hot with raita or salad.