Biryani

Cuisines

Best for

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 Chili , slit
	1 handful	Mint , fresh leaves
	1 handful	Cilantro , chopped
	1 teaspoon	Saffron , strands
	2 tablespoons	Milk , warm
	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.