Traditional Chicken Biryani

Marinating the Chicken 1. In a bowl, combine yogurt, ginger paste, garlic paste, turmeric, cumin, coriander, red chili powder, salt, and lemon juice. Mix well. Add chicken pieces and coat thoroughly. Marinate for at least 2 hours.

Preparing the Rice 2. Wash basmati rice until the water runs clear. In a large pot, bring 4 cups of water to a boil. Add the rice, bay leaf, cinnamon stick, cardamom, cloves, and salt. Cook until rice is 70% cooked. Drain and set aside.

Frying Onions 3. Heat oil in a pan and fry the thinly sliced onions until golden brown. Remove and set aside for garnish.

Layering the Biryani 4. In a heavy-bottomed pot, heat ghee and oil. Add cumin seeds and let splutter. Layer the marinated chicken at the bottom, followed by half of the fried onions, half of the coriander and mint leaves, and half of the spice mix. Add a layer of partially cooked rice. Top with the remaining onions, coriander, mint, and spice mix. Drizzle saffron milk and milk over the top.

5.Cover the pot with a tight lid and cook on low heat for 30-40 minutes until the chicken is tender and the rice is fully cooked. Ensure no steam escapes during cooking.

Serving the Biryani 6. Once cooked, fluff the biryani gently with a fork, ensuring the layers are mixed. Garnish with additional fried onions and mint and coriander leaves. Serve hot with raita, pickle, and salad.