Ingredients:
For the Chicken Marinade:
- 500g chicken, cut into pieces
- 1 cup yogurt
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
For the Rice:
- 2 cups basmati rice, soaked for 30 minutes
- 4-5 cups water
- 2-3 green cardamom pods
- 2-3 cloves
- 1 bay leaf
- Salt to taste
For Biryani Masala:
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 teaspoon ginger-garlic paste
- 1/2 cup chopped mint leaves
- 1/2 cup chopped coriander leaves
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 cup cooking oil or ghee
- Saffron strands soaked in 2 tablespoons of warm milk (for garnish)
Instructions:
1. Marinade the Chicken:
- In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt.
- Add the chicken pieces and coat them well with the marinade.
- Cover and refrigerate for at least 1 hour.
2. Prepare the Rice:
- In a large pot, bring water to a boil.
- Add the soaked and drained rice along with green cardamom, cloves, bay leaf, and salt.
- Cook the rice until it's 70-80% cooked. It should still have a slight bite.
- Drain and set aside.
3. Cook the Chicken:
- Heat oil or ghee in a large, heavy-bottomed pan.
- Add sliced onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies; sauté for a few minutes.
- Add chopped tomatoes and cook until they soften.
- Add the marinated chicken and cook until it's no longer pink.
- Add red chili powder, cumin powder, coriander powder, and garam masala powder. Cook for a few minutes.
- Add mint and coriander leaves, and cook for another couple of minutes.
- Adjust salt and spice levels as needed.
4. Layering and Dum Cooking:
- In a large heavy-bottomed pot or a biryani pot, start by adding a layer of partially cooked rice.
- Top it with a layer of the chicken mixture.
- Repeat the layers until you've used all the rice and chicken.
- Drizzle the saffron milk over the top.
- Cover the pot with a tight-fitting lid or seal with dough.
- Cook on low heat (dum) for about 20-25 minutes, allowing the flavors to meld.
5. Serve:
- Gently fluff the biryani with a fork.
- Serve hot with raita, salad, or your favorite side dish.
Enjoy your homemade chicken biryani! Adjust spice levels to your preference and feel free to add fried onions and nuts as a garnish for added flavor and texture.