Ingredients <br /><br />For the Chicken Marinade:<br />- 1 kg Halal chicken (cut into pieces) <br />- 1 cup plain yogurt <br />- 2 tablespoons ginger-garlic paste <br />- 2 teaspoons red chili powder ️<br />- 1 teaspoon turmeric powder <br />- 2 teaspoons garam masala <br />- 1 teaspoon ground coriander <br />- Salt to taste <br />- Juice of 1 lemon <br /><br />For the Rice:<br />- 2 cups basmati rice <br />- 4 cups water <br />- 2-3 cloves <br />- 2-3 green cardamom pods <br />- 1-inch cinnamon stick <br />- 1 bay leaf <br />- Salt to taste <br /><br />For the Biryani:<br />- 3 tablespoons oil or ghee ️<br />- 2 large onions (thinly sliced) <br />- 2 tomatoes (chopped) <br />- 1/2 cup fresh coriander leaves (chopped) <br />- 1/2 cup fresh mint leaves (chopped) <br />- 2-3 green chilies (sliced) ️<br />- 1/2 cup milk <br />- A pinch of saffron threads (optional) <br />- Fried onions (for garnish) <br />- Fresh coriander and mint leaves (for garnish) <br /><br />Instructions <br /><br />1. Marinate the Chicken:<br /> - 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. ➡️️<br /><br />2. Cook the Rice:<br /> - Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.<br /> - 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. <br /><br />3. Prepare the Biryani Base:<br /> - 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. ️<br /> - 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. <br /> - Add the marinated chicken to the pan and cook until the chicken is no longer pink and is partially cooked. <br /><br />4. Layer the Biryani:<br /> - 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.<br /> - Repeat the layers until all the chicken and rice are used, finishing with a layer of rice. <br /> - Warm the milk slightly and add the saffron threads (if using). Drizzle the saffron milk over the top layer of rice.<br /> - Sprinkle the reserved fried onions over the top, along with fresh coriander and mint leaves. <br /><br />5. Dum Cooking:<br /> - 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. ⏳<br /><br />6. Serve:<br /> - Once done, gently fluff the biryani with a fork. Serve hot, garnished with additional fried onions and fresh herbs. <br /><br />Enjoy your Halal Desi Chicken Biryani! ️✨<br /><br />
