Chicken Biryani

Ingredients

• 2 cup Basmati rice
• 1½ lb Chicken thighs
• ½ cup Plain yogurt
• 1 medium Onion
• 2 tbsp Ginger-garlic paste
• 1 medium Tomato
• ¼ cup Fresh mint leaves
• ¼ cup Fresh cilantro
• 3 tbsp Ghee or oil
• 2 tbsp Biryani masala
• ½ tsp Turmeric powder
• 1 tsp Red chili powder
• 1½ tsp Salt
• 2 Green chilies (optional)
• 10 Saffron strands (optional)
• 2 tbsp Milk (optional)
• ½ cup Fried onions (optional)

Steps

1. Rinse basmati rice thoroughly and soak in water for 30 minutes, then drain.
2. Cut chicken into 1.5-inch pieces. In a large bowl, combine chicken with yogurt, ginger-garlic paste, chopped tomato, biryani masala, turmeric, red chili powder, and salt. Marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
3. Thinly slice the onion. Heat ghee or oil in a large heavy-bottomed pot or Dutch oven over medium heat. Fry the sliced onions until golden brown and crispy. Remove half of the fried onions and set aside for garnish.
4. Add the marinated chicken to the pot with the remaining onions and cook for 10-12 minutes, stirring occasionally, until the chicken is partially cooked.
5. Layer the drained basmati rice over the chicken. Sprinkle with chopped mint, cilantro, and the reserved fried onions. If using, dissolve saffron in warm milk and drizzle over the rice.
6. Add 2.5 cups of hot water to the pot (or enough to cover rice by about 1 inch). Bring to a boil, then reduce heat to low, cover tightly, and cook for 20-25 minutes, or until rice is cooked and all water is absorbed.
7. Turn off the heat and let the biryani rest, covered, for 10-15 minutes. Gently fluff the rice with a fork before serving.