Biriyani

Ingredients

• 2 cups basmati rice
• 1/2 pound chicken, cut into pieces
• 1/2 cup yogurt
• 2 tablespoons ghee (clarified butter)
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 2 teaspoons ginger-garlic paste
• 2 teaspoons biryani masala
• 1 teaspoon cumin seeds
• 2-3 cloves
• 2-3 green cardamom pods
• 1 cinnamon stick
• 1 bay leaf
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh mint leaves, chopped
• Salt, to taste
• Water, for cooking rice

Directions

1. Wash and soak the basmati rice in water for 30 minutes. Drain the rice before cooking.
2. In a bowl, mix the chicken with yogurt, biryani masala, red chili powder, turmeric powder, and a pinch of salt. Let it marinate for at least 30 minutes.
3. Heat ghee in a large pot or pressure cooker. Add cumin seeds, cloves, cardamom, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.
4. Add the sliced onions and cook until golden brown, about 5-7 minutes.
5. Stir in ginger-garlic paste and cook for another 2 minutes until fragrant.
6. Add chopped tomatoes and cook until soft and the oil starts to separate.
7. Now, add the marinated chicken and cook for 10-12 minutes until the chicken is partially cooked.
8. In a separate pot, bring water to a boil. Add the soaked and drained rice, a pinch of salt, and cook the rice until it is 70% cooked. Drain the water from the rice.
9. Layer the partially cooked rice over the chicken mixture in the pot. Sprinkle garam masala, cilantro, mint, and a drizzle of ghee on top.
10. If using a pressure cooker, close the lid and cook on low heat for 15-20 minutes. If using a regular pot, cover tightly with a lid and cook on low heat for about 25-30 minutes to allow the flavors to meld.
11. Once done, gently fluff the biryani and serve with raita or salad on the side.