Fragrant Chicken Biryani
| For the Chicken marinade | |
| 500 g | skinless Chicken thighs or drumsticks |
| 150 g | Plain yoghurt |
| 2 tsp | Garlic paste |
| 2 tsp | Ginger paste |
| ½ tsp | Turmeric powder |
| 1 tsp | Chilli powder |
| 1 tsp | Ground coriander |
| 1 tsp | Ground cumin |
| 1 tsp | Salt |
| For the rice | |
| 300 g | Basmati rice |
| Water, enough for boiling | |
| 2 | Bay leaves |
| 1 | Cinnamon stick |
| 4 | Green cardamom pods |
| 4 | Cloves |
| 1 tsp | Salt |
| For the Biryani Layers | |
| 2 large | thinly sliced Onions |
| 3 tbsp | Vegetable oil |
| 1 pinch | Saffron strands, soaked in 2 tbsp warm milk |
| 2 tbsp | Fresh mint leaves, chopped |
| 2 tbsp | Fresh coriander leaves, chopped |
| 2 tbsp | Ghee or butter |
| Marinate the Chicken |
| In a large bowl, mix the yoghurt with garlic paste, ginger paste, turmeric, chilli powder, coriander, cumin, and salt. |
| Add the chicken and coat it thoroughly. Cover and refrigerate for at least 1 hour (or overnight for best results). |
| Prepare the Rice |
| Rinse the basmati rice under cold water until the water runs clear. |
| Bring a large pot of water to the boil, adding bay leaves, cinnamon, cardamom, cloves, and salt. |
| Add the rice and cook until it's 70% done (still slightly firm). Drain and set aside. |
| Cook the Onions |
| Heat the vegetable oil in a large pan and fry the sliced onions until golden brown and crispy. Remove with a slotted spoon and set aside on kitchen paper. |
| Cook the Chicken |
| In the same pan, add the marinated chicken and cook on medium heat until the chicken is tender and the marinade thickens (about 15–20 minutes). |
| Assemble the Biryani |
| In a heavy-bottomed pot, spread a layer of the cooked chicken. |
| Add a layer of half the cooked rice, sprinkle with some crispy onions, fresh mint, and coriander. Drizzle with saffron milk and a spoonful of ghee or butter. |
| Add the remaining rice and repeat the topping process. |
| Steam the Biryani (Dum) |
| Cover the pot tightly with a lid (or foil) to trap the steam. |
| Cook on low heat for 20–25 minutes, allowing the flavours to meld together beautifully. |
| Serve and Enjoy |
| Fluff the rice gently with a fork before serving. Garnish with extra fried onions and herbs. Serve hot with raita or a fresh salad. |
| Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 90 minutes |