Ingredients:

For the Chicken Marinade:

• 500 grams chicken, cut into pieces
• 1 cup plain yogurt
• 1 tablespoon ginger paste
• 1 tablespoon 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 and drained
• 4-5 cups water
• Whole spices (bay leaves, cinnamon, cloves, cardamom)

For the Biryani:

• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup fresh coriander leaves, chopped
• 1/2 cup fresh mint leaves, chopped
• 2 green chilies, slit
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/4 cup oil or ghee
• Saffron strands soaked in warm milk (for garnishing)

Instructions:

For the Chicken Marinade:

1. In a bowl, mix yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, and salt.
2. Add chicken pieces to the marinade. Cover and refrigerate for at least 1 hour.

For the Rice:

1. In a large pot, bring water to a boil. Add soaked rice and whole spices.
2. Cook until the rice is 70% cooked. Drain and set aside.

For the Biryani:

1. Heat oil or ghee in a heavy-bottomed pan. Add sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnishing.
2. In the same pan, add chopped tomatoes, green chilies, ginger paste, and garlic paste. Cook until the tomatoes soften.
3. Add cumin powder, coriander powder, garam masala, and red chili powder. Mix well.
4. Add marinated chicken and cook until it changes color and is partially cooked.
5. Layer the partially cooked rice over the chicken.
6. Sprinkle chopped mint and coriander leaves on top. Also, add the remaining fried onions.
7. 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 about 20-25 minutes, until the chicken is cooked through and the rice is fully cooked.
9. Gently fluff the biryani with a fork before serving.

Serve the flavorful Chicken Biryani hot with raita or salad. Enjoy this classic Indian dish!

Note: You can also add fried cashews and raisins as a garnish for extra richness.

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