Ingredients

For the Chicken Marinade:
- 1 kg Halal chicken (cut into pieces)
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 2 teaspoons red chili powder ️
- 1 teaspoon turmeric powder
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- Salt to taste
- Juice of 1 lemon

For the Rice:
- 2 cups basmati rice
- 4 cups water
- 2-3 cloves
- 2-3 green cardamom pods
- 1-inch cinnamon stick
- 1 bay leaf
- Salt to taste

For the Biryani:
- 3 tablespoons oil or ghee ️
- 2 large onions (thinly sliced)
- 2 tomatoes (chopped)
- 1/2 cup fresh coriander leaves (chopped)
- 1/2 cup fresh mint leaves (chopped)
- 2-3 green chilies (sliced) ️
- 1/2 cup milk
- A pinch of saffron threads (optional)
- Fried onions (for garnish)
- Fresh coriander and mint leaves (for garnish)

Instructions

1. Marinate the Chicken:
- In a large bowl, mix the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, ground coriander, salt, and lemon juice. Add the chicken pieces and mix well. Cover and marinate for at least 2 hours or overnight for best results. ➡️️

2. Cook the Rice:
- Rinse the basmati rice in 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 the cloves, cardamom pods, cinnamon stick, bay leaf, and salt. Add the soaked rice and cook until 70-80% done (the rice should still be firm). Drain and set aside.

3. Prepare the Biryani Base:
- In a large pan, heat the oil or ghee over medium heat. Add the sliced onions and cook until golden brown. Remove half of the onions and set aside for garnish. ️
- Add the chopped tomatoes, green chilies, fresh coriander, and mint leaves to the pan. Cook until the tomatoes are soft and the oil starts to separate.
- Add the marinated chicken to the pan and cook until the chicken is no longer pink and is partially cooked.

4. Layer the Biryani:
- In a large, heavy-bottomed pot, start layering the biryani. Begin with a layer of the chicken mixture, followed by a layer of partially cooked rice.
- Repeat the layers until all the chicken and rice are used, finishing with a layer of rice.
- Warm the milk slightly and add the saffron threads (if using). Drizzle the saffron milk over the top layer of rice.
- Sprinkle the reserved fried onions over the top, along with fresh coriander and mint leaves.

5. Dum Cooking:
- Cover the pot with a tight-fitting lid. Cook on low heat for about 25-30 minutes to allow the flavors to meld together and the rice to cook completely. Alternatively, you can place a heavy pan under the biryani pot to avoid direct heat. ⏳

6. Serve:
- Once done, gently fluff the biryani with a fork. Serve hot, garnished with additional fried onions and fresh herbs.

Enjoy your Halal Desi Chicken Biryani! ️✨