Awadhi Dum Biryani

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Recipe

Ingredients

1.5 cups	basmati rice
300 grams	chicken, cut into pieces
1 cup	yogurt
2 tablespoons	ginger-garlic paste
1 teaspoon	red chili powder
1 teaspoon	turmeric powder
1 teaspoon	garam masala
1 teaspoon	coriander powder
2 tablespoons	lemon juice
2 tablespoons	ghee
2 medium	onions, thinly sliced
1 cup	milk
1 pinch	saffron strands
2 tablespoons	fresh coriander leaves, chopped
2 tablespoons	fresh mint leaves, chopped
3 pieces	cloves
3 pieces	green cardamoms
1 piece	cinnamon stick
1 piece	bay leaf
1 teaspoon	cumin seeds
Salt	to taste

Instructions

1. 1 Wash and soak the basmati rice for 30 minutes.
2. 2 In a bowl, marinate the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, lemon juice, and salt. Let it rest for 30 minutes.
3. 3 Heat ghee in a pan and fry the sliced onions until golden brown. Remove half of the onions and set aside for garnishing.
4. 4 Add cloves, green cardamoms, cinnamon stick, bay leaf, and cumin seeds to the remaining onions in the pan. Sauté for a minute.
5. 5 Add the marinated chicken to the pan and cook until the chicken is tender and the oil separates.
6. 6 In another pot, bring water to a boil and add soaked rice with a little salt. Cook until the rice is 70% cooked. Drain and set aside.
7. 7 Warm the milk slightly and add saffron strands to it. Let it infuse for a few minutes.
8. 8 In a heavy-bottomed pot, layer half of the cooked rice, followed by the chicken mixture, and then the remaining rice.
9. 9 Sprinkle the saffron-infused milk, fried onions, chopped coriander, and mint leaves over the top.
10. 10 Cover the pot with a tight-fitting lid and cook on low heat for 20 minutes to allow the flavors to meld together.
11. 11 Serve hot with raita or your choice of side dish.