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Ingredients
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For the Chicken Marinade
For the Rice
For the Biryani
For the Raita
Method
For the Chicken Marinade
- 1
Marinate the Chicken
In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and lemon juice. Mix well to coat the chicken. Cover and refrigerate for at least 1 hour or overnight for best results.
For the Rice
- 2
Prepare the Rice
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain. In a large pot, bring 4 cups of water to a boil. Add whole spices and salt. Add the soaked rice and cook until the rice is 70% cooked (about 5-6 minutes). Drain and set aside.
For the Biryani
- 3
Cook the Biryani
In a large, heavy-bottomed pot, heat ghee or oil over medium heat. Add sliced onions and sauté until golden brown. Add chopped tomatoes and cook until soft. Add marinated chicken and cook until the chicken is no longer pink. Layer the partially cooked rice over the chicken, followed by chopped coriander and mint. Cover the pot with a tight-fitting lid and cook on low heat for 25-30 minutes until the rice is fully cooked and flavors meld.
