Chicken Biryani

Marinate the Chicken In a large bowl, combine all the marinade ingredients. Mix well to coat the chicken pieces. Cover and refrigerate for at least 1 hour, or overnight for best flavor.

Prepare the Rice Wash the basmati rice under cold running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Cook the Rice In a large pot, bring 4 cups of water to a boil. Add the soaked and drained rice along with the cardamom pods, cloves, cinnamon stick, and salt. Cook the rice until it is 70% cooked. Drain the rice and set aside.

Cook the Onions Heat the ghee or oil in a separate large pot. Add the sliced onions and cook until golden brown.

Add the Seeds Add the cumin seeds and fennel seeds to the pot. Cook until they start to sizzle.

Add Ginger-Garlic Paste Add the ginger-garlic paste and cook for a minute until fragrant.

Add the Spices Add the chopped tomatoes, green chilies, coriander powder, turmeric powder, red chili powder, and garam masala. Cook until the tomatoes are soft and oil starts to separate.

Cook the Chicken Add the marinated chicken and cook until it is browned on all sides.

Layer the Rice Layer half of the partially cooked rice over the chicken in the pot. Sprinkle half of the chopped cilantro and mint leaves on top.

Continue Layering Repeat the layering process with the remaining rice and herbs.

Cook the Biryani Cover the pot tightly with a lid and cook on low heat for 20-25 minutes, or until the chicken is cooked through and the rice is fully cooked and aromatic.

Garnish and Serve Gently fluff the rice with a fork and mix everything together. Garnish with fried onions, toasted cashews, raisins, and fresh cilantro leaves.