Rogan Biryani

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Recipe

Ingredients

1 cup	basmati rice
250 grams	chicken, cut into pieces
1 cup	yogurt
2 tablespoons	vegetable oil
1 tablespoon	ghee
2 medium	onions, thinly sliced
1 teaspoon	ginger-garlic paste
1 teaspoon	red chili powder
1 teaspoon	turmeric powder
1 teaspoon	garam masala
1 teaspoon	coriander powder
1 teaspoon	cumin seeds
1	bay leaf
2	green cardamom pods
4	cloves
1 inch	cinnamon stick
1	star anise
1 pinch	saffron strands
1/4 cup	milk
Salt	to taste
Fresh	coriander leaves, chopped
Fresh	mint leaves, chopped

Instructions

1. 1 Wash and soak the basmati rice for 30 minutes.
2. 2 Heat oil and ghee in a large pan and fry the sliced onions until golden brown. Remove half for garnishing.
3. 3 In the same pan, add cumin seeds, bay leaf, cardamom, cloves, cinnamon, and star anise. 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 browned on all sides.
6. 6 Mix in red chili powder, turmeric powder, coriander powder, garam masala, and salt. Cook for 2-3 minutes.
7. 7 Add yogurt and cook until the chicken is tender and the oil separates.
8. 8 In a separate pot, boil water and add the soaked rice. Cook until the rice is 70% done and drain.
9. 9 Warm the milk and add saffron strands to it.
10. 10 Layer the cooked chicken with the partially cooked rice in the pan. Pour the saffron milk over the rice.
11. 11 Sprinkle fried onions, coriander leaves, and mint leaves on top.
12. 12 Cover the pan with a tight lid and cook on low heat for 15-20 minutes to allow the flavors to meld.
13. 13 Serve hot with raita or a side salad.