•Ingredients:
2 cups basmati rice
1 lb chicken, cut into pieces
2 large onions, thinly sliced
3 tomatoes, chopped
1/2 cup plain yogurt
1/4 cup vegetable oil or ghee
2 teaspoons ginger-garlic paste
2 green chilies, slit
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint leaves, chopped
1 teaspoon turmeric powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon red chili powder
1 cinnamon stick
4-5 cloves
3-4 cardamom pods
1 bay leaf
Salt to taste
4 cups water
Saffron strands soaked in 2 tablespoons warm milk (optional)
Fried onions for garnish (optional)
•Directions:
Wash and soak the basmati rice in water for 30 minutes. Drain and set aside.
Heat oil or ghee in a large pot over medium heat. Add the cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for a minute until fragrant.
Add the sliced onions and cook until golden brown.
Stir in the ginger-garlic paste and green chilies. Cook for 2 minutes.
Add the chicken pieces and cook until they turn white.
Mix in the chopped tomatoes, yogurt, turmeric powder, cumin, coriander, garam masala, red chili powder, and salt. Cook until the tomatoes soften and the oil begins to separate from the mixture.
Stir in the chopped cilantro and mint leaves.
Add the rice to the pot and mix gently with the chicken and spices.
Pour in 4 cups of water and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is fully cooked and the water is absorbed.
If using saffron, drizzle the saffron milk over the top of the rice.
Turn off the heat and let the biryani rest for 10 minutes before serving.
Garnish with fried onions if desired. Serve hot with raita or your favorite side dish.