Classic Chicken Biryani

Instructions

1. 1

   Rinse the rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2. 2

   In a large pot, bring water to a boil and add a teaspoon of salt. Add the soaked rice and cook until it's 70% cooked. Drain and set aside.

3. 3

   In a large pan, heat the oil over medium heat. Add the sliced onions and fry until golden brown. Remove half of the onions and set aside for garnishing.

4. 4

   To the remaining onions in the pan, add the ginger garlic paste and sauté for a minute.

5. 5

   Add the chicken pieces to the pan and cook until they are no longer pink.

6. 6

   Stir in the red chili powder, coriander powder, turmeric powder, and salt. Mix well.

7. 7

   Add the yogurt to the chicken mixture and cook until the chicken is fully cooked and the oil starts to separate from the masala.

8. 8

   In a small bowl, soak the saffron in warm milk and set aside.

9. 9

   In a large pot, layer half of the cooked rice, followed by the chicken mixture, and then the remaining rice.

10. 10

    Drizzle the saffron milk over the top layer of rice and sprinkle the reserved fried onions.

11. 11

    Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes to allow the flavors to meld together.

12. 12

    Serve the biryani hot, garnished with additional fried onions if desired.