Chicken Biryani
Ingredients
**Regarding the chicken:**
* 1 kilogram of chopped chicken
* One cup of yogurt
* Two large, thinly sliced onions
* 2 chopped tomatoes
* 2 tablespoons garlic-ginger paste
* 12 cup ghee or cooking oil
* Two-three green chilies
* 12 cup chopped fresh coriander
* 12 cup chopped fresh mint
* 1/4 teaspoon chili powder
* 12 teaspoon turmeric
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* One teaspoon garam masala
* 12 teaspoon salt, or as desired
1 teaspoon biryani masala
* 2 teaspoons of lemon juice **
Regarding the rice:** * Three cups of basmati rice
* Two-three bay leaves
* Four cardamoms in green
* Four cloves
* 1 stick of cinnamon
* One cardamom in black
* 1 teaspoon ground cumin
* Salt to preference
**In order to layer:
1/4 cup of warm milk * A little saffron * Kewra water, 1 tablespoon, optional * Onions fried * Coriander and fresh mint
1. Rinse and soak the rice for approximately 30 minutes.
2. **Prepare the chicken masala: Fry the sliced onions until golden brown in oil in a large pot. Some fried onions can be saved for later.
3. Cook for one minute before adding the ginger-garlic paste. Tomatoes, yogurt, turmeric, cumin, coriander powder, garam masala, biryani masala, and salt should all be included.
4. Add the chicken and cook, stirring occasionally, for 15 to 20 minutes until the masala thickens and the chicken is mostly cooked.
5. **Cook the rice: Bring plenty of water to a boil and add the whole spices and salt. Cook the soaked rice until it is approximately 70%–80% cooked. Drain right away.
6. **Layer the biryani**: Cover the chicken masala with half the rice. Warm milk, saffron, fried onions, mint, and coriander should be added
. 7. Continue adding the remaining rice and toppings. If desired, drizzle with kewra water.
8. Dum cooking: Cook for 20 to 25 minutes over low heat with a tight-fitting lid.
9. Before gently mixing the layers, turn off the heat and allow the biryani to rest for
10 minutes.
Providing With mint chutney, fresh salad, lemon wedges, and raita, serve hot.
Chef's tip: When making restaurant-style biryani, the grains of the rice should remain firm so that they can finish cooking during the dum stage.
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