Ingredients for Biryani:
For the rice:
• 2 cups basmati rice
• 4 cups water
• 1 bay leaf
• 2 green cardamom pods
• 1-inch cinnamon stick
• Salt to taste
For the chicken:
• 500 grams chicken, cut into pieces
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
For the biryani:
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 1 tablespoon ghee or clarified butter
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon fennel seeds
• 1 teaspoon black peppercorns
• 1 teaspoon red chili powder
• 1 teaspoon biryani masala powder
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• Saffron strands soaked in milk for garnishing (optional)
For the garnish:
• Fried onions
• Chopped coriander leaves
• Chopped mint leaves
• Saffron strands soaked in milk (optional)
Instructions:
1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a large pot, bring 4 cups of water to a boil. Add the soaked and drained rice, bay leaf, cardamom pods, cinnamon stick, and salt. Cook until the rice is 70% cooked. Drain the rice and set aside.
3. In a bowl, marinate the chicken with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Let it marinate for at least 30 minutes.
4. In a large pan, heat ghee over medium heat. Add the sliced onions and cook until golden brown. Remove half of the fried onions and set aside for garnishing.
5. To the remaining onions in the pan, add cumin seeds, coriander powder, fennel seeds, black peppercorns, red chili powder, and biryani masala powder. Cook for 2 minutes until fragrant.
6. Add the marinated chicken and cook until it is almost done. Add the chopped tomatoes and cook for another 5 minutes until the tomatoes are soft.
7. Layer the partially cooked rice over the chicken mixture. Sprinkle chopped mint leaves and coriander leaves on top. Drizzle saffron milk over the rice for added flavor and color.
8. Cover the pan with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the flavors to meld together and the rice to fully cook.
9. Once done, gently fluff the rice with a fork. Garnish with fried onions, chopped coriander leaves, mint leaves, and saffron strands soaked in milk.
10. Serve hot and enjoy your homemade biryani!
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