Chicken and Cauliflower Biryani

Instructions

1. 1

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

2. 2

   Cut the chicken thighs into bite-sized pieces and season with salt and pepper.

3. 3

   Cut the cauliflower into small florets.

4. 4

   Heat 1 tablespoon of ghee in a large pot over medium heat. Add the chopped onion and sauté until golden brown.

5. 5

   Add the garlic and sauté for another minute until fragrant.

6. 6

   Add the chicken pieces to the pot and cook until they are browned on all sides.

7. 7

   Stir in the garam masala and cook for another minute.

8. 8

   Add the cauliflower florets and mix well with the chicken and spices.

9. 9

   Add the drained rice to the pot and gently mix to combine all ingredients.

10. 10

    Dissolve the saffron in a small amount of warm water and pour it over the rice mixture.

11. 11

    Add enough water to cover the rice by about 1 inch. Season with salt and pepper to taste.

12. 12

    Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

13. 13

    Remove from heat and let it sit, covered, for another 5 minutes.

14. 14

    Fluff the biryani with a fork and serve hot.