Biryani Recipe

Ingredients:

• 2 cups basmati rice
• 500g chicken, cut into pieces
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup yogurt
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 2 green chilies, chopped
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 1 teaspoon biryani masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon saffron strands (optional)
• 4 tablespoons ghee
• Salt to taste

Instructions:

1. Wash and soak the basmati rice in water for 30 minutes.
2. In a large skillet, heat 2 tablespoons of ghee and sauté the onions until golden brown. Remove half of the onions and set aside.
3. Add garlic, ginger, and green chilies to the skillet and sauté for a minute.
4. Add chicken pieces, turmeric powder, red chili powder, biryani masala, salt, and cook until the chicken is half done.
5. Meanwhile, boil water in a large pot and cook the soaked rice until 70% done. Drain the water and set aside.
6. Add chopped tomatoes, mint leaves, and coriander leaves to the chicken mixture. Cook for a few minutes until the tomatoes are soft.
7. In a separate small bowl, mix saffron strands with warm milk and set aside.
8. In a large heavy-bottomed pot, layer half of the partially cooked rice, followed by the chicken mixture, remaining rice, and finally sprinkle the saffron milk and remaining ghee on top.
9. Cover the pot tightly with a lid and cook on low heat for 20-25 minutes until the rice is fully cooked and flavors are well combined.
10. Garnish with the reserved fried onions and serve hot with raita.