Biryani

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Recipe

Ingredients

1 cup	basmati rice
250 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	oil
2 tablespoons	ghee
1 large	onion, thinly sliced
2	green chilies, slit
1 handful	fresh mint leaves
1 handful	fresh coriander leaves
1 teaspoon	saffron strands
2 tablespoons	warm milk
3 cups	water
—	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, and salt. Set aside for 30 minutes.
3. 3 Heat oil and ghee in a heavy-bottomed pan. Fry the sliced onions until golden brown and set aside half for garnishing.
4. 4 In the same pan, add the marinated chicken and cook until the chicken is tender and the oil separates.
5. 5 Boil 3 cups of water with a little salt. Add the soaked rice and cook until it's 70% cooked. Drain and set aside.
6. 6 In a small bowl, soak saffron strands in warm milk.
7. 7 Layer half of the cooked rice over the chicken in the pan. Sprinkle half of the fried onions, mint leaves, and coriander leaves.
8. 8 Add the remaining rice as the next layer. Top with the remaining fried onions, mint leaves, coriander leaves, and the saffron milk.
9. 9 Cover the pan with a tight-fitting lid and cook on a low flame for 15-20 minutes to allow the flavors to blend.
10. 10 Serve hot with raita or a side salad.