Chicken Biryani Banane Ka Sabse Best Recipe

Ingredients:

1. 500g chicken, cut into pieces
2. 2 cups basmati rice
3. 1 large onion, thinly sliced
4. 2 tomatoes, chopped
5. 1 cup yogurt
6. 2 tbsp ginger-garlic paste
7. 3-4 green chilies, slit
8. 1/2 cup fresh coriander leaves, chopped
9. 1/2 cup fresh mint leaves, chopped
10. 2-3 tbsp biryani masala powder
11. 1/2 tsp turmeric powder
12. 1/2 tsp red chili powder
13. 4-5 cloves
14. 2-3 cardamom pods
15. 1 cinnamon stick
16. 2 bay leaves
17. 4-5 tbsp ghee or oil
18. Salt to taste
19. Saffron strands soaked in warm milk (optional)

Instructions:

Wash and soak the basmati rice in water for 30 minutes. Drain and set aside.

Heat 2-3 tbsp of ghee or oil in a large pot. Add cloves, cardamom pods, cinnamon stick, and bay leaves. Sauté for a minute until fragrant.

Add the sliced onions and cook until golden brown. Remove half of the fried onions and set aside for garnishing.

Add ginger-garlic paste and green chilies to the pot, sauté for a couple of minutes.

Add the chicken pieces and cook until they start to brown.

Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and oil starts to separate.

Stir in the yogurt, biryani masala powder, chopped coriander, and mint leaves. Cook for another 5-7 minutes.

In a separate pot, bring water to a boil. Add the soaked rice and cook until it’s 70% done. Drain the rice.

Layer the partially cooked rice over the chicken mixture. Drizzle the remaining ghee or oil over the rice.

If using, pour the saffron milk over the rice.

Cover the pot with a tight-fitting lid or seal with aluminum foil and cook on low heat (dum) for 20-25 minutes.

Once done, gently fluff the rice with a fork, mixing the layers.

Garnish with the reserved fried onions and serve hot.

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