Chettinad Chicken Biryani

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Recipe

Ingredients

1 cup	basmati rice
300 grams	chicken, cut into pieces
2 tablespoons	oil
1 tablespoon	ghee
1 large	onion, thinly sliced
2 medium	tomatoes, chopped
2 tablespoons	yogurt
1	bay leaf
2	cloves
1	cinnamon stick
2	green cardamoms
1 teaspoon	fennel seeds
1 teaspoon	cumin seeds
1 teaspoon	red chili powder
1 teaspoon	turmeric powder
1 teaspoon	coriander powder
1 teaspoon	garam masala
1 tablespoon	ginger-garlic paste
1	green chili, slit
1/4 cup	mint leaves, chopped
1/4 cup	coriander leaves, chopped
2 cups	water
—	salt to taste

Instructions

1. 1 Wash and soak the basmati rice for 30 minutes, then drain.
2. 2 Heat oil and ghee in a large pot over medium heat.
3. 3 Add bay leaf, cloves, cinnamon, cardamoms, fennel seeds, and cumin seeds. Sauté until fragrant.
4. 4 Add sliced onions and sauté until golden brown.
5. 5 Add ginger-garlic paste and green chili, sauté for another minute.
6. 6 Add chopped tomatoes and cook until they turn soft.
7. 7 Add chicken pieces and cook until they are no longer pink.
8. 8 Stir in red chili powder, turmeric powder, coriander powder, and salt. Mix well.
9. 9 Add yogurt and cook for 2-3 minutes until the oil separates.
10. 10 Add the drained rice and mix gently.
11. 11 Pour in water and add mint and coriander leaves.
12. 12 Cover the pot with a tight lid and cook on low heat for 15-20 minutes until the rice is cooked and water is absorbed.
13. 13 Sprinkle garam masala over the top, mix gently, and let it rest for 5 minutes before serving.