Classic Chicken Biryani

1.In a bowl, mix the chicken with yogurt, ginger garlic paste, turmeric powder, red chili powder, salt, and lemon juice. Marinate for at least 1 hour. 2. Wash basmati rice until the water runs clear. Soak rice in water for 30 minutes.

Boiling the Rice 3. In a large pot, bring 4 cups of water to a boil. Add salt, bay leaves, cardamom, cloves, and cinnamon. Drain the soaked rice and add it to the boiling water. Cook until the rice is 70% cooked. Drain and set aside.

Preparing the Biryani 4. In a heavy-bottomed pan, heat ghee and oil. Add cumin seeds and sauté until fragrant. 5. Add sliced onions and fry until golden brown. Add tomatoes and cook until they soften. 6. Layer half of the marinated chicken at the bottom of the pan. Top with half of the cooked rice. Sprinkle garam masala, coriander leaves, mint leaves, and fried onions. 7. Add the remaining chicken and top it with the remaining rice. Sprinkle saffron milk, fried onions, coriander leaves, mint leaves, cashews, and raisins. 8. Cover the pan with a tight-fitting lid. Cook on low heat for 30-40 minutes or until the rice and chicken are fully cooked.

4.Serve the Chicken Biryani hot with raita or salad. Enjoy the flavorful and aromatic dish!