Ingredients:
1 1/2 cups of basmati rice
2 lbs of chicken (boneless or with bones)
1/2 cup of plain yogurt
2 large onions, thinly sliced
4 garlic cloves, minced
1 inch of ginger, minced
2-3 green chilies, chopped (optional)
2-3 tablespoons of biryani masala
1 teaspoon of cumin seeds
1 teaspoon of coriander powder
1 teaspoon of turmeric powder
1/2 teaspoon of red chili powder
2-3 bay leaves
4-5 cloves
3-4 cardamom pods
1 cinnamon stick
Salt to taste
1/4 cup of vegetable oil or ghee
Fresh cilantro and mint leaves, chopped for garnish
Fried onions, for garnish (optional)
Instructions:
Wash the basmati rice in cold water, and soak it for about 30 minutes.
In a large pot or Dutch oven, heat oil or ghee over medium-high heat. Add onions and fry them until they turn golden brown. Remove half of the fried onions and set them aside.
Add the chicken to the remaining onions in the pot and cook until the chicken is browned on all sides.
In a mixing bowl, combine the yogurt, garlic, ginger, green chilies, biryani masala, cumin seeds, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
Add the yogurt mixture to the chicken in the pot, and cook for another 5-7 minutes.
Drain the rice and add it to the pot with the chicken and yogurt mixture. Mix well.
Add 3 cups of water to the pot, along with the bay leaves, cloves, cardamom pods, cinnamon stick, and salt. Bring to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 15-20 minutes, or until the rice is fully cooked and the water has been absorbed.
Once the biryani is fully cooked, remove from heat and let it sit for 5 minutes before opening the lid.
Garnish with fried onions, fresh cilantro, and mint leaves before serving.
Enjoy your delicious homemade chicken biryani!