Biryani

बिरयानी · Biryani

Ingredients16

• basmati rice500 g
• chicken pieces (bone-in)800 g
• plain yogurt200 g
• onions, thinly sliced2 large
• garlic paste2 tbsp
• ginger paste2 tbsp
• biryani masala2 tbsp
• saffron threads1 tsp
• milk2 tbsp
• ghee3 tbsp
• vegetable oil2 tbsp
• fresh mint leaves1/4 cup
• fresh cilantro leaves1/4 cup
• lemon juice1 tbsp
• bay leaf1
• cloves4

Method

1. Rinse the basmati rice and soak for 30 minutes, then parboil with whole spices (bay leaf, cloves, cardamom, cinnamon, cumin) until 70% cooked; drain and set aside.
2. In a large pot, heat oil and ghee, add sliced onions and fry until golden brown; remove half for garnish.
3. Add garlic and ginger paste to the pot, sauté for 1 minute, then stir in chicken pieces and brown lightly.
4. Mix in yogurt, biryani masala, lemon juice, and salt; cook until the chicken is half done, about 10 minutes.
5. Layer the partially cooked rice over the chicken, sprinkle the fried onions, fresh mint, cilantro, and saffron‑milk mixture.
6. Cover tightly and cook on low heat (dum) for 20‑25 minutes until rice is fully cooked and flavors meld.
7. Remove from heat, let rest 5 minutes, then gently fluff and serve hot.