By Shireen Jamooji
Indulge in the aromatic flavours of a classic Chicken Biryani, where tender chicken and fragrant spices blend together to create a mouthwatering rice dish that is sure to impress your taste buds. Follow this simple recipe and savour the essence of this beloved Indian delicacy.
500g chicken, cut into pieces 2 cups basmati rice 1 cup plain yoghurt 2 tbsps ginger-garlic paste 1 tsp turmeric powder 1 tsp red chilli powder 1 tsp garam masala powder 1 tsp cumin seeds 2 bay leaves 4 green cardamom pods 4 cloves 1 cinnamon stick 2 medium-sized onions, thinly sliced A handful of mint leaves, chopped A pinch of saffron strands soaked in 2 tbsps of warm milk Cooking oil Salt to taste
Marinate chicken with yoghurt, ginger-garlic paste, turmeric powder, red chilli powder, garam masala powder, and salt.
Soak basmati rice for 30 minutes, then cook until 70% done. Drain and set aside.
In a separate pan, heat oil, add cumin seeds, bay leaves, cardamom pods, cloves, and cinnamon sticks.
Add sliced onions and sauté until golden brown. Add marinated chicken, cook until it changes colour and is partially cooked.
Layer half-cooked rice over chicken, sprinkle fried onions, chopped mint leaves, and saffron milk. Repeat the layering process with the remaining rice.
Cover the pan tightly and cook on low heat for 20 minutes. Allow the biryani to rest for 10 minutes before serving.