Chicken Biryani

 

Ingredients:

2 cups basmati rice, rinsed and soaked for 30 minutes

1/2 kg chicken, cut into bite-sized pieces

1/2 cup plain yogurt

2 tbsp ginger-garlic paste

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala powder

1/2 tsp turmeric powder

1/2 tsp red chili powder

1 large onion, thinly sliced

2 tbsp vegetable oil

2 tbsp ghee or clarified butter

2 cups water

Salt, to taste

Fresh cilantro and mint leaves, for garnish

Directions:

1. In a large bowl, mix the chicken with the yogurt, ginger-garlic paste, cumin powder, coriander powder, garam masala powder, turmeric powder, and red chili powder. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
2. In a large pot, heat the oil and ghee over medium heat. Add the sliced onions and cook until golden brown, stirring occasionally.
3. Add the marinated chicken to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
4. Add the soaked rice to the pot and stir to combine. Cook for 1-2 minutes, stirring constantly, until the rice is coated with the spices and slightly toasted.
5. Add the water and salt to the pot and stir to combine. Bring to a boil, then reduce the heat to low and cover the pot. Cook for 15-20 minutes, or until the rice is fully cooked and the water has been absorbed.
6. Once the rice is cooked, turn off the heat and let it sit for 5-10 minutes. Fluff the rice with a fork and garnish with fresh cilantro and mint leaves. Serve hot with raita or your favorite chutney. Enjoy your delicious Chicken Biryani!