For the Chicken Marinade: - 1 kg Halal chicken (cut into pieces) - 1 cup plain yogurt - 2 tablespoons ginger-garlic paste - 2 teaspoons red chili powder ️ - 1 teaspoon turmeric powder - 2 teaspoons garam masala - 1 teaspoon ground coriander - Salt to taste - Juice of 1 lemon
For the Rice: - 2 cups basmati rice - 4 cups water - 2-3 cloves - 2-3 green cardamom pods - 1-inch cinnamon stick - 1 bay leaf - Salt to taste
For the Biryani: - 3 tablespoons oil or ghee ️ - 2 large onions (thinly sliced) - 2 tomatoes (chopped) - 1/2 cup fresh coriander leaves (chopped) - 1/2 cup fresh mint leaves (chopped) - 2-3 green chilies (sliced) ️ - 1/2 cup milk - A pinch of saffron threads (optional) - Fried onions (for garnish) - Fresh coriander and mint leaves (for garnish)
Instructions
1. Marinate the Chicken: - In a large bowl, mix the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, ground coriander, salt, and lemon juice. Add the chicken pieces and mix well. Cover and marinate for at least 2 hours or overnight for best results. ➡️️
2. Cook the Rice: - Rinse the basmati rice in 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 cloves, cardamom pods, cinnamon stick, bay leaf, and salt. Add the soaked rice and cook until 70-80% done (the rice should still be firm). Drain and set aside.
3. Prepare the Biryani Base: - In a large pan, heat the oil or ghee over medium heat. Add the sliced onions and cook until golden brown. Remove half of the onions and set aside for garnish. ️ - Add the chopped tomatoes, green chilies, fresh coriander, and mint leaves to the pan. Cook until the tomatoes are soft and the oil starts to separate. - Add the marinated chicken to the pan and cook until the chicken is no longer pink and is partially cooked.
4. Layer the Biryani: - In a large, heavy-bottomed pot, start layering the biryani. Begin with a layer of the chicken mixture, followed by a layer of partially cooked rice. - Repeat the layers until all the chicken and rice are used, finishing with a layer of rice. - Warm the milk slightly and add the saffron threads (if using). Drizzle the saffron milk over the top layer of rice. - Sprinkle the reserved fried onions over the top, along with fresh coriander and mint leaves.
5. Dum Cooking: - Cover the pot with a tight-fitting lid. Cook on low heat for about 25-30 minutes to allow the flavors to meld together and the rice to cook completely. Alternatively, you can place a heavy pan under the biryani pot to avoid direct heat. ⏳
6. Serve: - Once done, gently fluff the biryani with a fork. Serve hot, garnished with additional fried onions and fresh herbs.
