Saffron strands (optional, soaked in 2 tablespoons warm milk)
1/2 teaspoon rose water or kewra water (optional, for fragrance)
Instructions:
1. Marinate the Chicken:
In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, lemon juice, turmeric, chili powder, coriander, garam masala, cumin, black pepper, cilantro, and mint leaves.
Add 1 tablespoon of vegetable oil or ghee to the marinade for extra richness.
Mix well to coat the chicken evenly and refrigerate for at least 1-2 hours (preferably overnight for deeper flavor).
2. Prepare the Rice:
Rinse the basmati rice several times in cold water until the water runs clear (to remove excess starch).
In a large pot, bring 4 cups of water to a boil. Add the cardamom pods, cinnamon stick, cloves, bay leaf, cumin seeds, and salt.
Add the rinsed rice and cook for about 6-7 minutes, or until the rice is about 70-80% cooked (the grains shoul class="bullet"d still be firm).
Drain the rice and set it aside.
3. Fry the Onions:
In a large pan, heat 2 tablespoons of ghee or butter over medium heat.
dd the thinly sliced onions and fry them until golden brown and crispy. This can take about 10-15 minutes. Be careful class="bullet" not to burn them.
Remove the fried onions and drain on paper towels. Set aside for garnishing later.
4. Cook the Chicken:
In the same pan, heat 1 tablespoon of ghee or butter over medium heat.
Add the ginger-garlic paste and sauté for a minute until fragrant.
Add the chopped tomatoes and cook until they soften and release their juice (about 5 minutes).
Add the marinated chicken along with all the marinade into the pan. Stir well and cook the chicken for 10-15 minutes, until it is nearly cooked through and the oil starts to separate from the masala.
If the sauce is too thick, add a little water to make it more of a gravy-like consistency. (The chicken will continue to cook with the rice, so don't cook it completely at this stage.)
5. Layer the Biryani:
In a large, heavy-bottomed pot, layer the partially cooked chicken with its gravy at the bottom.
Layer the cooked rice on top of the chicken, spreading it evenly.
Garnish the rice with fresh cilantro, mint, and fried onions.
If you're using saffron, drizzle the saffron milk over the top for added color and fragrance.
Optionally, sprinkle rose water or kewra water over the top for extra aroma.
6. Dum (Steaming) the Biryani:
Cover the pot with a tight-fitting lid. If your lid doesn't fit well, you can seal it with dough or cover with foil to lock in the steam.
Place the pot over low heat for 20-30 minutes to allow the biryani to steam. You can also cook it in the oven at 350°F (175°C) for 20-25 minutes.
This process is known as Dum, and it helps the flavors to meld together and makes the rice fluffier.
7. Serve:
After the biryani has steamed, gently fluff the rice with a fork to mix the chicken and rice together.
Serve the chicken biryani hot, garnished with additional fried onions, cilantro, and mint if desired.
Tips:
Basmati Rice: Use long-grain, aged basmati rice for the best texture and fragrance.
Chicken: Bone-in chicken (like drumsticks or thighs) will give you more flavor, but boneless chicken is quicker to cook.
Saffron: If you don't have saffron, you can skip it, but it adds a beautiful class="bullet" color and fragrance.
Resting: Let the biryani rest for about 10 minutes after you remove it from the heat before serving. This helps the flavors settle.
Ghee: Ghee (clarified butter) enhances the richness and flavor of the biryani, but you can substitute it with oil if necessary.
Serving Suggestions:
Chicken biryani is often served with raita (a yogurt-based side dish), salad, or boiled eggs on the side.
You can also serve it with pickle or papad for extra flavor.
