Ingredients:
2 cups basmati rice
1 lb chicken thighs, boneless and skinless, cut into pieces
1 large onion, thinly sliced
2 tomatoes, chopped
1/4 cup cooking oil
2 tablespoons ginger-garlic paste
1/2 cup plain yogurt
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint leaves, chopped
Juice of one lemon
2 tablespoons biryani masala
1 teaspoon turmeric powder
1 teaspoon red chili powder
4 cups water
Salt to taste
Whole spices:
2 bay leaves
4 green cardamom pods
4 cloves
1 inch cinnamon stick
Saffron strands, a few, soaked in warm milk
Directions:
Wash the basmati rice until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.
Heat oil in a large pot over medium heat. Add the whole spices and sauté for a minute until fragrant.
Add onions and fry until they are golden brown. Then, add the ginger-garlic paste and sauté for another two minutes.
Add the chicken pieces and fry until they start to brown, about 5-6 minutes.
Stir in turmeric, red chili powder, and biryani masala. Cook for 1-2 minutes until the spices are well mixed with the chicken.
Add the chopped tomatoes, yogurt, half of the mint and cilantro, and lemon juice. Mix well and cook until the oil starts to separate from the gravy.
Add the drained rice to the pot and gently mix it with the chicken mixture. Pour in 4 cups of water, add salt to taste, and bring to a boil.
Reduce the heat to low, cover the pot, and simmer until the rice is cooked and the water has evaporated, about 20 minutes.
Drizzle saffron-soaked milk over the cooked biryani. Cover again and let it sit for about 10 minutes.
Garnish with the remaining cilantro and mint before serving.
