2 chicken breasts or 4 thighs, cut into pieces (approx 600-700gm)
2 cups basmati rice
1 large onion, thinly sliced
2 tomatoes, chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
2 green chilies, slit lengthwise
1/2 cup plain yoghurt
2 tablespoons biryani masala powder
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon cumin seeds
4-5 whole cloves
2-3 green cardamom pods
1-inch cinnamon stick
2 bay leaves
A handful of fresh coriander leaves, chopped
A handful of fresh mint leaves, chopped
Ghee or cooking oil for frying
Salt to taste
Saffron strands (optional) soaked in 2 tablespoons of warm milk
Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain the water and set aside.
In a large pot, heat ghee or oil over medium heat. Add the cumin seeds, cloves, cardamom pods, cinnamon stick, and bay leaves. Sauté for a minute until fragrant.
Add the sliced onions and cook until they turn golden brown. Remove half of the fried onions and set them aside for garnishing.
In the same pot, add the minced garlic, grated ginger, and slit green chilies. Sauté for a minute until the raw aroma disappears.
Add the chicken pieces to the pot and cook until they are browned on all sides.
Add the chopped tomatoes, biryani masala powder, turmeric powder, red chili powder, and salt. Stir well and cook for a few minutes until the tomatoes are soft and the spices are well combined.
Reduce the heat to low and add the plain yoghurt to the pot. Mix well to coat the chicken with the yoghurt and spices. Cover the pot and let the chicken cook for about 15-20 minutes until it is tender and cooked through.
While the chicken is cooking, in a separate large pot, bring water to a boil. Add salt and the soaked basmati rice. Cook the rice until it is 70-80% cooked (still slightly firm). Drain the rice and set it aside.
Once the chicken is cooked, layer the partially cooked rice evenly over the chicken in the pot. Sprinkle the chopped coriander and mint leaves on top.
Drizzle the saffron-infused milk over the rice for a beautiful color and aroma. You can also garnish with the reserved fried onions.
Cover the pot with a tight-fitting lid and cook on low heat for about 20-25 minutes until the rice is fully cooked and flavors have melded together.
Once done, gently fluff the rice and chicken layers with a fork to mix them together.
Serve the delicious Chicken Biryani hot with raita (yoghurt sauce) or a side salad.
Enjoy the aromatic and flavorful Chicken Biryani with your family and friends!