Ingredients ( Serves – 4 )
- Basmati Rice – 2 Cups
- Chicken – 700 Gm (Bone In)
- Yogurt – 1 Cup
- Onion – 3 Large (Thinly Sliced)
- Tomato – 1 Large (Chopped)
- Ginger Garlic Paste – 2 Tbsp
- Green Chilies – 4 Pieces (Slit)
- Red Chili Powder – 2 Tsp
- Turmeric Powder – 1/2 Tsp
- Garam Masala – 1 Tsp
- Biryani Masala – 2 Tsp
- Lemon Juice – 2 Tbsp
- Mint Leaves – 1/2 Cup (Chopped)
- Coriander Leaves – 1/2 Cup (Chopped)
- Saffron – A Pinch (Soaked In 2 Tbsp Warm Milk)
- Ghee – 3 Tbsp
- Oil – 3 Tbsp
- Salt – To Taste
- Water – As Required
- Cinnamon Stick – 1 Piece
- Cloves – 4 Pieces
- Green Cardamom – 4 Pieces
- Bay Leaf – 1 Piece
Method
- Wash and soak basmati rice for 30 minutes, then boil with whole spices and salt until 70 percent cooked, then drain and set aside.
- Heat oil in a pan and fry sliced onions until golden brown and crisp, then set aside half for layering.
- In the same pan, add ginger garlic paste and sauté until raw smell disappears.
- Add chicken pieces, turmeric powder, red chili powder, salt, and cook until chicken starts to sear.
- Add yogurt, tomato, biryani masala, garam masala, and green chilies, then cook until chicken is tender and masala thickens.
- Mix in mint leaves, coriander leaves, lemon juice, and half of the fried onions.
- In a heavy pot, layer half of the rice, then chicken masala, then repeat layering with remaining rice.
- Top with saffron milk, ghee, and remaining fried onions.
- Seal the pot tightly and cook on low heat (dum) for 20 to 25 minutes so flavors infuse deeply.
- Let it rest for 10 minutes before gently fluffing and serving.
Prep Time – 40 mins. Cook Time – 45 mins. Total Time – 85 mins.
