Chicken Biryani

Instructions

1. 1

   Rinse the Basmati rice until the water runs clear, then soak it in water for at least 30 minutes.

2. 2

   Marinate the chicken thighs with yogurt, half of the garam masala, turmeric, chili powder, and salt. Let it sit for at least 30 minutes.

3. 3

   Thinly slice the onions and fry them in cooking oil until they are golden brown. Remove half of the onions for garnishing later.

4. 4

   To the remaining onions in the pan, add the ginger and garlic paste, cumin seeds, bay leaves, cinnamon stick, cardamom pods, and cloves. Fry for a few minutes until aromatic.

5. 5

   Add the marinated chicken to the pan and cook until the chicken is browned and the masala is well cooked.

6. 6

   Chop the tomatoes, cilantro, and mint leaves and add them to the chicken. Cook until the tomatoes are soft and the oil separates from the masala.

7. 7

   In a separate pot, bring water to a boil, add the soaked and drained rice, and cook until it's 70% done. Drain the rice and set aside.

8. 8

   Warm the milk and dissolve the saffron in it to make saffron milk.

9. 9

   Layer the cooked chicken masala and the parboiled rice in a heavy-bottomed pot. Sprinkle the saffron milk, reserved fried onions, remaining garam masala, and some chopped cilantro and mint leaves between the layers.

10. 10

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

11. 11

    Gently fluff and mix the biryani before serving. Serve hot, garnished with the remaining fried onions, cilantro, and mint leaves.