Chicken Biryani

Biryani is a flavorful and aromatic South Asian dish made with rice, spices, and usually some type of meat or vegetables. Here's a classic Chicken Biryani recipe for you:

Chicken Biryani

Ingredients:
For the chicken marinade:
  - 1 lb (450g) chicken thighs or breasts, cut into pieces
  - 1 cup yogurt
  - 2 tablespoons lemon juice
  - 1 tablespoon ginger-garlic paste
  - 1 teaspoon turmeric powder
  - 1 teaspoon red chili powder
  - 1 teaspoon garam masala
  - Salt to taste

For the rice:
  - 2 cups basmati rice
  - 4 cups water
  - 2-3 green cardamom pods
  - 2-3 cloves
  - 1-inch cinnamon stick
  - 1 bay leaf
  - Salt to taste
For the biryani:

  - 2 large onions, thinly sliced
  - 2 tomatoes, chopped
  - 2-3 green chilies, slit
  - 1/2 cup chopped fresh cilantro (coriander)
  - 1/2 cup chopped fresh mint leaves
  - 1 teaspoon cumin seeds
  - 1 teaspoon coriander powder
  - 1/2 teaspoon turmeric powder
  - 1/2 teaspoon red chili powder
  - 1 teaspoon garam masala
  - 1/2 cup milk
  - A pinch of saffron threads (optional)
  - 3 tablespoons ghee or vegetable oil

Instructions:

1.Marinate the chicken:
   - In a large bowl, combine the chicken pieces with yogurt, lemon juice, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Mix well to coat the chicken evenly. Cover and refrigerate for at least 1 hour, preferably overnight.

2.Prepare the rice:
   - Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
   - In a large pot, bring 4 cups of water to a boil. Add the cardamom pods, cloves, cinnamon stick, bay leaf, and salt. Stir in the rice and cook until the rice is about 70% cooked (it should still have a bite to it). Drain the rice and set aside.

3.Cook the onions:
   - In a large, heavy-bottomed pot, heat the ghee or oil over medium heat. Add the sliced onions and fry until they are golden brown and crispy. Remove half of the onions and set aside for garnishing.

4.Cook the chicken:
   - To the remaining onions in the pot, add the cumin seeds and slit green chilies. Sauté for a minute.
   - Add the chopped tomatoes, cilantro, and mint leaves. Cook until the tomatoes are soft and the oil begins to separate from the mixture.
   - Add the marinated chicken to the pot. Cook until the chicken is browned and cooked through, about 10-15 minutes.

5.Layer the biryani:
   - Preheat the oven to 350°F (175°C).
   - In a small bowl, warm the milk and add the saffron threads to infuse (if using).
   - Layer half of the partially cooked rice over the chicken mixture in the pot.
   - Sprinkle half of the reserved fried onions, half of the saffron-infused milk, and a pinch of garam masala over the rice.
   - Repeat with the remaining rice, fried onions, saffron milk, and a pinch of garam masala.

6.Dum cooking (final steaming):
   - Cover the pot with a tight-fitting lid or aluminum foil to seal in the steam. Place the pot in the preheated oven and cook for 20-25 minutes, or until the rice is fully cooked and the flavors are well combined.
   - Alternatively, you can place the sealed pot on low heat on the stovetop and cook for the same amount of time.

7.Serve:
   - Gently fluff the biryani with a fork to mix the layers without breaking the rice grains.
   - Serve hot, garnished with fresh cilantro and mint leaves, with raita (yogurt sauce) or a side salad.

Enjoy your aromatic and delicious Chicken Biryani!