Pakistani Chicken Dam 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

   Heat the cooking oil in a large pot over medium heat. Add the sliced onions and fry until golden brown. Remove half of the onions and set aside for garnishing.

3. 3

   Add the ginger garlic paste to the pot and sauté for a minute until fragrant.

4. 4

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

5. 5

   Stir in the biryani masala and salt, and cook for another 2-3 minutes.

6. 6

   Add the yogurt to the pot, mix well, and cook for 5-7 minutes until the chicken is cooked through and the oil starts to separate.

7. 7

   In a separate pot, bring water to a boil and add the soaked rice. Cook until the rice is 70% cooked, then drain.

8. 8

   Layer the partially cooked rice over the chicken in the pot.

9. 9

   Warm the milk slightly and add the saffron to it. Pour this saffron milk over the rice.

10. 10

    Cover the pot with a tight-fitting lid and cook on low heat (dam) for 20-25 minutes until the rice is fully cooked and the flavors are well combined.

11. 11

    Garnish with the reserved fried onions before serving.

12. 12

    Serve hot with raita or salad.