Chicken Biryani

Ingredients

For 6 servings

• Basmati Rice (Premium)

  soaked 30 min

  3 cup

  $18.99
• Boneless Chicken Thighs (Halal, 2 lb)

  cut into pieces

  2 pc

  $10.99
• Plain Whole Milk Yogurt

  1 cup

  $4.99
• Yellow Onions (3 lb bag)

  thinly sliced, fried

  3 pc

  $3.99
• Ginger-Garlic Paste

  2 tbsp

  $3.49
• Garam Masala

  2 tsp

  $3.49
• Red Chili Powder

  1 tsp

  $3.49
• Turmeric Powder (Haldi)

  0.5 tsp

  $2.99
• Green Cardamom Pods (Elaichi)

  6 pc

  $7.99
• Cinnamon Sticks

  2 pc

  $3.99
• Bay Leaves (Tej Patta)

  3 pc

  $1.99
• Saffron Threads (Kesar)

  soaked in warm milk

  1 pinch

  $14.99
• Pure Cow Ghee

  3 tbsp

  $12.99
• Whole Milk (1 Gallon)

  0.25 cup

  $4.49
• Fresh Cilantro (1 bunch)

  chopped

  0.5 pc

  $1.49
• Whole Raw Cashewsoptional

  2 tbsp

  $6.99

Method

1. 1
   Marinate the chicken in yogurt, ginger-garlic paste, half the spices, and salt for at least 30 minutes.
2. 2
   Soak the basmati rice in cold water for 30 minutes. Drain. Boil with whole spices (cardamom, cinnamon, bay leaves) and salt until 70% cooked. Drain.
3. 3
   Heat ghee in a heavy pot. Sauté the marinated chicken until it releases its juices and is half-cooked.
4. 4
   Layer the rice over the chicken. Top with fried onions, saffron milk, and chopped cilantro.
5. 5
   Cover tightly. Cook on low heat for 25 minutes (dum). Do not open during this time.
6. 6
   Rest 10 minutes before opening. Gently fluff and serve with raita.