Mughlai 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	onions, thinly sliced
1	tomato, chopped
1 teaspoon	red chili powder
1 teaspoon	turmeric powder
1 teaspoon	garam masala
1 teaspoon	cumin seeds
2	bay leaves
4	cloves
4	green cardamom pods
1 stick	cinnamon
1/4 cup	fresh coriander leaves, chopped
1/4 cup	fresh mint leaves, chopped
2 tablespoons	ghee
2 tablespoons	oil
1 teaspoon	saffron strands
1/4 cup	warm milk
—	salt to taste

Instructions

1. 1 Wash and soak the basmati rice in water for 30 minutes.
2. 2 Heat oil in a pan and fry the sliced onions until golden brown. Remove half for garnish.
3. 3 Add cumin seeds, bay leaves, cloves, cardamom, and cinnamon to the remaining onions in the pan. Sauté for a minute.
4. 4 Add ginger-garlic paste and sauté until the raw smell disappears.
5. 5 Add chicken pieces and cook until they are sealed on all sides.
6. 6 Mix in yogurt, red chili powder, turmeric powder, garam masala, and salt. Cook until the chicken is tender.
7. 7 Add chopped tomato and cook until it softens.
8. 8 In a separate pot, bring water to a boil. Add the soaked rice and cook until it's 70% done. Drain the water.
9. 9 In a small bowl, soak saffron strands in warm milk.
10. 10 Layer half of the cooked rice over the chicken mixture in the pan.
11. 11 Sprinkle half of the chopped coriander, mint leaves, and fried onions over the rice.
12. 12 Layer the remaining rice and top with the rest of the coriander, mint, and fried onions.
13. 13 Drizzle the saffron milk and ghee over the top.
14. 14 Cover the pan with a tight lid and cook on low heat for 15-20 minutes for the flavors to meld.
15. 15 Serve hot with raita or a side salad.