Awadhi Chicken Dum Biryani with Garlic Ginger Raita

1Wash basmati rice (2 cups) and soak in water for 30 minutes. Drain the rice and keep it aside.

2Marinate the chicken (500 g) pieces with yogurt (1 cup), fried onions (½ cup), ginger-garlic paste (¼ cup), mint leaves, coriander leaves, turmeric powder (½ tsp), red chili powder (1 tsp), biryani masala (1 tsp), garam masala (½ tsp), and salt. Let it marinate for 1-2 hours in the refrigerator.

3Heat ghee (3-4 tbsp) in a heavy-bottomed pan. Add bay leaves (2), cloves (4-5), green cardamoms (4-5), and cinnamon. Sauté for a minute until fragrant.

4Add marinated chicken (500 g) and cook for 10 minutes. Add chopped tomatoes (2) and green chilies (3-4). Cook until the tomatoes (2) are soft and the chicken (500 g) is partially cooked.

5In a separate pot, boil water with salt. Add the soaked and drained rice. Cook the rice until it is 70% done. Drain the rice and keep it aside.

6In a small bowl, warm the milk (¼ cup) and soak saffron strands in it.

7In the pan with the partially cooked chicken (500 g), layer half of the parcooked rice. Sprinkle some fried onions (½ cup), mint leaves, and coriander leaves. Drizzle saffron milk (¼ cup) on top.

8Add the remaining rice and repeat the layering process. Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes to allow the flavors to blend and the chicken (500 g) and rice to cook through.

9For the raita, mix yogurt (1 cup) with cumin powder (½ tsp), chaat masala (½ tsp), grated ginger (1 tsp), minced garlic (1 tsp), and salt. Garnish with fresh coriander leaves.

10Serve the Awadhi Chicken (500 g) Dum Biryani hot with Garlic Ginger Raita on the side. Enjoy the aromatic and flavorful meal!