Chicken Biryani

Ingredients:

For the chicken marinade:

• 1 whole chicken, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 tablespoon ginger garlic paste
• 1 tablespoon red chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• Salt to taste

For the rice:

• 2 cups Basmati rice, washed and soaked for 30 minutes
• 4 cups water
• 2 bay leaves
• 2 cinnamon sticks
• 4-5 green cardamom pods
• 4-5 cloves
• Salt to taste

For the biryani:

• 2 onions, sliced
• 1/4 cup vegetable oil
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 2-3 green chilies, chopped
• 2 tablespoons ginger garlic paste
• 2 tomatoes, chopped
• 1 teaspoon red chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• Salt to taste
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup fresh mint leaves, chopped

Instructions:

1. In a large mixing bowl, add the chicken and all of the marinade ingredients. Mix well and set aside for at least 30 minutes.

2. In a large pot, add the soaked rice, water, bay leaves, cinnamon sticks, cardamom pods, cloves, and salt. Bring to a boil, then reduce the heat and simmer until the rice is cooked through, about 10-12 minutes. Once done, remove the rice from the heat and set it aside.

3. In a large pan or Dutch oven, heat the vegetable oil and ghee over medium-high heat. Add the cumin seeds and green chilies, and cook until the seeds start to splutter.

4. Add the sliced onions and cook until they turn golden brown, stirring frequently.

5. Add the ginger garlic paste and cook for 2-3 minutes, until fragrant.

6. Add the chopped tomatoes and cook until they soften.

7. Add the red chili powder, ground cumin, ground coriander, ground turmeric, and salt to the pan. Stir everything together and cook for 2-3 minutes.

8. Add the marinated chicken to the pan and cook until the chicken is cooked through, stirring occasionally.

9. Layer the cooked rice on top of the chicken mixture in the pan. Sprinkle the chopped cilantro and mint leaves over the rice.

10. Cover the pan with a tight-fitting lid and cook over low heat for 10-15 minutes, until the rice has absorbed all of the flavors and is heated through.

11. Once done, remove the pan from the heat and let it sit for 5-10 minutes.

12. Serve the Chicken Biryani hot, garnished with additional cilantro and mint leaves if desired.

Enjoy your delicious homemade Chicken Biryani!