Ingredients
For Chicken Marination:
Chicken: 2 kg (cut into medium pieces)
Yogurt: 1 cup
Ginger-garlic paste: 3 tbsp
Red chili powder: 2 tsp
Turmeric powder: 1 tsp
Coriander powder: 2 tsp
Garam masala: 1 tsp
Lemon juice: 2 tbsp
Salt: 2 tsp
For Rice:
Basmati rice: 1 kg (soaked for 30 minutes)
Water: 4 liters
Bay leaves: 2
Green cardamom: 4
Cloves: 6
Cinnamon sticks: 2
Star anise: 1
Salt: 2 tbsp
For Cooking Chicken:
Oil or ghee: 1/2 cup
Onions: 6 large (thinly sliced)
Tomatoes: 4 large (chopped)
Green chilies: 6-8 (slit)
Fresh coriander: 1 cup (chopped)
Fresh mint leaves: 1 cup (chopped)
For Layering:
Saffron: 1/4 tsp (soaked in 1/4 cup warm milk)
Ghee: 4 tbsp
Fried onions: 1 cup (from the sliced onions above)
Kewra water: 1 tsp (optional)
Instructions
1.Marinate the Chicken
1. Wash the chicken pieces and pat them dry.
2. Mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, lemon juice, and salt.
3. Add the chicken to the marinade and coat well. Cover and marinate for 2 hours (or overnight for better flavor).
2. Prepare the Rice
1. Boil 4 liters of water with bay leaves, green cardamom, cloves, cinnamon, star anise, and salt.
2. Add soaked basmati rice and cook until 70-80% done (the grains should still be firm).
3. Drain the rice and set it aside.
3. Cook the Chicken
1. Heat oil/ghee in a large pan. Fry the sliced onions until golden brown. Remove 1 cup for layering and set aside.
2. In the same oil, add tomatoes and cook until they soften.
3. Add marinated chicken and slit green chilies. Cook on medium heat until the chicken is tender and oil separates.
4. Add half of the chopped coriander and mint leaves. Mix well.
4. Layer the Biryani
1. In a large pot, start with a layer of chicken at the bottom.
2. Add a layer of cooked rice over the chicken.
3. Sprinkle fried onions, coriander, mint, a few drops of saffron milk, and kewra water (if using).
4. Repeat the layers, ending with rice on top.
5. Drizzle with ghee and the remaining saffron milk.
5. Dum (Steam Cooking)
1. Seal the pot with a tight lid or foil to trap steam.
2. Place the pot on a tawa (flat pan) over low heat for 25-30 minutes.
3. Alternatively, bake the biryani at 180°C (350°F) for 25-30 minutes.
Serving
Gently mix the biryani layers before serving. Serve hot with raita, salad, or boiled eggs on the side.
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