Ingredients:
– 500 grams chicken, cut into pieces
– 2 cups Basmati rice
– 4 cups water
– 3 medium-sized onions, thinly sliced
– 4 tomatoes, finely chopped
– 4 green chilies, slit lengthwise
– 4 cloves of garlic, minced
– 2-inch piece of ginger, grated
– 1 cup plain yogurt
– 1/2 cup chopped fresh mint leaves
– 1/2 cup chopped fresh coriander leaves
– 2 tablespoons biryani masala powder
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1 teaspoon garam masala powder
– 1/2 cup cooking oil or ghee
– Salt to taste
– Saffron strands soaked in warm milk (optional)
– Fried onions for garnishing (optional)
For the chicken marinade:
– 1 cup plain yogurt
– 2 tablespoons ginger-garlic paste
– 1 tablespoon red chili powder
– 1 tablespoon biryani masala powder
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. Wash the Basmati rice thoroughly under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
2. In a large mixing bowl, combine all the ingredients listed under chicken marinade. Add the chicken pieces to the marinade and mix well, ensuring each piece is coated. Let the chicken marinate for at least 1 hour, or preferably overnight in the refrigerator.
3. Heat oil or ghee in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the sliced onions and sauté until golden brown and caramelized. Remove half of the fried onions from the pan and set aside for garnishing.
4. To the remaining onions in the pan, add the minced garlic and grated ginger. Sauté for a minute until fragrant.
5. Add the chopped tomatoes and green chilies to the pan and cook until the tomatoes are soft and mushy, about 5 minutes.
6. Add the marinated chicken pieces to the pan and cook over medium-high heat until the chicken is sealed and the outer surface turns white, about 5-7 minutes.
7. Reduce the heat to low and add the biryani masala powder, turmeric powder, red chili powder, and salt to taste. Mix well until the chicken is coated with the spices.
8. Add the yogurt, mint leaves, and coriander leaves to the pan. Stir well to combine. Cover the pan and cook for about 20-25 minutes until the chicken is tender and cooked through. Stir occasionally to prevent sticking and burning. If needed, add a little water to prevent drying out.
9. While the chicken is cooking, bring 4 cups of water to a boil in a separate large pot. Add the soaked and drained Basmati rice to the boiling water. Cook the rice until it is 70-80% cooked, or “al dente.” Drain the rice and set aside.
10. Preheat the oven to 180°C (350°F). Grease a deep oven-proof dish with a little oil or ghee.
11. In the greased dish, spread a layer of cooked rice at the bottom. Next, add a layer of the cooked chicken masala on top of the rice. Repeat the layers until all the rice and chicken masala are used up. Make sure the top layer is rice.
12. Optional: Drizzle the saffron milk over the top layer of rice for a vibrant color and flavor. You can also sprinkle fried onions