Chicken biryani

Here's a simple recipe for Chicken Biryani

Ingredients

For the basmati rice

2 cups basmati rice

4 cups water

1 tablespoon ghee or oil

1 teaspoon salt

For the chicken marinade

1 pound boneless, skinless chicken breast or thighs

1/2 cup plain yogurt

2 tablespoons freshly squeezed lemon juice

1 teaspoon garam masala powder

1 teaspoon cumin powder

1/2 teaspoon coriander powder

1/2 teaspoon cayenne pepper (optional)

Salt, to taste

For the biryani masala

2 tablespoons coriander seeds

1 tablespoon cumin seeds

1 tablespoon cinnamon sticks

2-3 green cardamom pods

1/2 teaspoon mace powder

1/2 teaspoon nutmeg powder

For the onion and spice mixture

2 large onions, thinly sliced

2 cloves garlic, minced

1 tablespoon grated fresh ginger

1 tablespoon ghee or oil

Salt, to taste

Instructions

Prepare the basmati rice: Rinse the rice and soak it in water for 30 minutes. Drain and set aside.

Marinate the chicken: In a large bowl, mix together the yogurt, lemon juice, garam masala powder, cumin powder, coriander powder, cayenne pepper (if using), and salt. Add the chicken and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.

Prepare the biryani masala: In a small pan, dry roast the coriander seeds, cumin seeds, cinnamon sticks, and green cardamom pods over medium heat, stirring frequently, until fragrant. Let cool, then grind into a fine powder using a spice grinder or mortar and pestle. Mix in the mace powder and nutmeg powder.

Cook the basmati rice: In a large saucepan, heat 2 tablespoons of ghee or oil over medium heat. Add the drained rice and cook, stirring frequently, for 2-3 minutes. Add 4 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.

Cook the chicken: Remove the chicken from the marinade, letting any excess liquid drip off. In a large saucepan, heat 2 tablespoons of ghee or oil over medium heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 6-8 minutes.

Prepare the onion and spice mixture: In a large saucepan, heat 2 tablespoons of ghee or oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are lightly browned and caramelized, about 8-10 minutes. Add the minced garlic and grated ginger and cook for 1 minute.

Assemble the biryani: In a large, heavy-bottomed pot or Dutch oven, create a layer of cooked rice. Add a layer of cooked chicken, followed by a layer of the onion and spice mixture. Sprinkle some biryani masala powder and salt over the top. Repeat this process, ending with a layer of rice on top.

Dum cooking: Cover the pot with a tight-fitting lid and cook over low heat for 10-15 minutes, or until the flavors have melded together and the rice is heated through.

Serve: Turn off the heat and let the biryani rest for 5 minutes. Fluff the rice gently with a fork and serve hot.

Enjoy your delicious homemade Chicken Biryani!