Delhi Biryani

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Recipe

Ingredients

2 cups	basmati rice
300 grams	chicken, cut into pieces
1 cup	yogurt
2 tablespoons	ginger-garlic paste
2 tablespoons	biryani masala
1 teaspoon	red chili powder
1 teaspoon	turmeric powder
2 tablespoons	ghee
2 tablespoons	oil
2 medium	onions, sliced
1 cup	mint leaves, chopped
1 cup	coriander leaves, chopped
1 pinch	saffron
1/4 cup	milk
—	salt to taste
3 cups	water
2 pieces	bay leaves
4 pieces	green cardamom
6 pieces	cloves
1 inch	cinnamon stick

Instructions

1. 1 Wash and soak the basmati rice for 30 minutes.
2. 2 Marinate the chicken with yogurt, ginger-garlic paste, biryani masala, red chili powder, turmeric powder, and salt. Set aside for 20 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 bay leaves, green cardamom, cloves, and cinnamon stick. Sauté for a minute.
5. 5 Add the marinated chicken to the pan and cook until the chicken is done.
6. 6 In a separate pot, bring 3 cups of water to a boil. Add the soaked rice and cook until 70% done. Drain and set aside.
7. 7 Warm the milk and add the saffron strands to it. Let it steep.
8. 8 Layer half of the cooked rice over the chicken in the pan. Sprinkle half of the mint and coriander leaves, and half of the fried onions.
9. 9 Add the remaining rice as the next layer. Top with the remaining mint, coriander leaves, fried onions, and saffron milk.
10. 10 Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes until the rice is fully cooked and the flavors are well combined.
11. 11 Serve hot with raita or salad.