Chicken Biryani

• 800g chicken pieces
• For marinade: 200g yogurt, 2 tbsp biryani masala, 1 tsp turmeric, 1 tsp chili powder, 1 tbsp ginger-garlic paste
• 400g basmati rice, soaked 30 minutes
• Whole spices: 2 bay leaves, 4 cardamom, 4 cloves, 1 cinnamon stick
• 2 onions, thinly sliced and fried until crispy
• Saffron soaked in warm milk
• Fresh mint and cilantro
• Ghee

Instructions

1. 1

   Marinate chicken in yogurt and spices for 2+ hours.

2. 2

   Parboil rice with whole spices until 70% cooked. Drain.

3. 3

   Cook marinated chicken in a heavy pot until half-cooked.

4. 4

   Layer parboiled rice over chicken. Top with fried onions, mint, cilantro, and saffron milk.

5. 5

   Seal pot with foil and lid. Cook on very low heat 30–35 minutes (dum cooking).

6. 6

   Gently mix before serving to combine layers.

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