Chicken Biryani Recipe

Marinate the Chicken

In a large bowl, mix chicken pieces with yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt. Let it marinate for at least 1 hour in the refrigerator.

Parboil the Rice

Rinse the basmati rice under cool water until the water runs clear. Soak it for 30 minutes, then drain. Boil water with a bit of salt and a few whole spices (like cardamom, cinnamon, and cloves), add the rice, and cook until it's 70% done. Drain and set aside.

Cook the Chicken

In a heavy-bottomed pot, heat some ghee or oil. Add onions and sauté until golden brown. Add tomatoes, green chilies, and marinated chicken. Cook until the chicken is tender and the oil starts to separate from the masala.

Layer the Biryani

Layer the parboiled rice over the cooked chicken in the pot. Sprinkle with saffron-infused milk, fried onions, chopped mint, and coriander leaves. Optionally, add a few drops of rose water or kewra water.

Dum Cooking

Cover the pot with a tight lid or seal with dough to trap the steam. Reduce the heat to low and let the biryani cook on 'dum' for 20-25 minutes, allowing the flavors to meld together.

Serve

Gently mix the layers before serving to ensure the chicken and rice are combined well. Serve the Chicken Biryani hot with raita or curry of choice.