NEW SIMPLE Chicken Biryani Recipe: A Flavorful Journey Through South Asia's Culinary Delights

Ingredients:

• 500g chicken pieces (with bone-in or boneless)
• 2 cups Basmati rice
• 2 large onions, thinly sliced
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 2 tomatoes, chopped
• 2 tablespoons biryani masala
• A pinch of saffron strands
• Whole spices: 1 cinnamon stick, 4 cardamom pods, 4 cloves
• Fresh cilantro and mint leaves for garnish
• Salt to taste
• Vegetable oil or ghee for cooking

Method:

1. Rinse the Basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.
2. In a bowl, mix the yogurt, ginger-garlic paste, biryani masala, and salt. Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover and let it marinate in the refrigerator for at least 1 hour, or overnight for best results.
3. In a large pot, bring water to a boil. Add the soaked Basmati rice and cook until it is about 70-80% done. Drain the rice and set aside.
4. In a separate pan, heat some vegetable oil or ghee over medium heat. Add the sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for later use.
5. To the remaining onions in the pan, add the chopped tomatoes and cook until they turn mushy.
6. Now, add the marinated chicken along with the marinade to the pan. Cook the chicken until it is almost done.
7. In a small bowl, dissolve the saffron strands in a tablespoon of warm milk or water.
8. In a large heavy-bottomed pot or Dutch oven, start layering the biryani. Begin with a layer of half-cooked rice at the bottom of the pot. Sprinkle some of the fried onions, whole spices, and half of the saffron milk over the rice.
9. Next, arrange the partially cooked chicken and its gravy over the rice.
10. Add another layer of the remaining rice over the chicken. Sprinkle the remaining saffron milk, fried onions, and whole spices on top.
11. Cover the pot tightly with a lid and cook the biryani on low heat for about 20-25 minutes, or until the rice is fully cooked and the chicken is tender.
12. Once done, remove the pot from heat and let it rest for a few minutes.
13. Garnish the biryani with fresh cilantro and mint leaves before serving.
14. Serve hot with raita (yogurt dip) or your favorite side dish. Enjoy your delicious homemade Chicken Biryani!