Dum Chicken Biryani

Instructions

1. 1

   Wash and soak the basmati rice in water for 30 minutes, then drain.

2. 2

   In a large bowl, mix the chicken thighs with yogurt, ginger-garlic paste, cumin seeds, coriander powder, garam masala, turmeric powder, red chili powder, and salt. Marinate for at least 1 hour.

3. 3

   Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Slice the onion and fry until golden brown. Remove half of the fried onions and set aside for garnishing.

4. 4

   Add the marinated chicken to the pan with the remaining onions and cook until the chicken is browned and cooked through.

5. 5

   Chop the tomatoes and add them to the pan. Cook until the tomatoes are soft and the oil starts to separate from the mixture.

6. 6

   In a separate pot, bring water to a boil, add salt, and cook the soaked rice until it's 70% cooked. Drain the rice.

7. 7

   Warm the milk slightly and add the saffron strands to it. Let it infuse for a few minutes.

8. 8

   Layer the partially cooked rice over the chicken in the pan. Drizzle the saffron-infused milk over the rice.

9. 9

   Cover the pan with a tight-fitting lid and cook on low heat for 20-25 minutes to allow the flavors to meld and the rice to finish cooking.

10. 10

    Once done, garnish with the reserved fried onions, fresh coriander leaves, and fresh mint leaves.

11. 11

    Serve hot and enjoy your delicious Dum Chicken Biryani.