How to make delicious chicken biryani

Chicken Biryani is a flavourful and aromatic dish that combines spiced chicken with fragrant basmati rice.
Here’s a recipe to make a delicious Chicken Biryani at home:

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

For the rice:
2 cups basmati rice
4 cups water
4-5 cloves
2-3 cardamom pods
1 cinnamon stick
2 bay leaves
Salt to taste

For biryani masala:
4 large onions, thinly sliced
4 large potatoes, cut in 4 pieces
6 large tomatoes diced
3-4 chopped green chilies
salt1 tablespoon
1 tablespoon ginger-garlic paste
1/2 cup fresh mint leaves chopped
1/2 cup fresh coriander leaves chopped
4 tablespoon oil
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
A pinch of saffron (optional)
2 tablespoons warm milk (for saffron)
Fried onions (for garnish)
Fresh coriander and mint leaves(for garnish)

Instructions:
Marinating the Chicken:I
n a large bowl add all the spices given in ingrediant section above and mix them well.Add the chicken pieces to the marinade, ensuring they are well coated.Cover and refrigerate for at least 1 hour, preferably overnight for best results.

Preparing the Rice:
Rinse the basmati rice under cold water until the water runs clear.In a large pot, bring water to a boil with cloves, cardamom pods, cinnamon stick, bay leaves, and salt, lemon and oil.Add the rinsed rice and cook until the rice is 70% cooked (it should still have a bite to it). Drain and set aside.

Making the Biryani Masala:
Heat oil in a large, heavy-bottomed pot. Add onion and let them golden fry. Remove half of the onions and set aside for garnish. Add tha patato let them fry.Add the ginger-garlic paste and green chilies. Sauté for a couple of minutes until fragrant.Add the grand tomatoes, coriander powder, and cumin powder. Cook until the tomatoes are soft and oil starts to separate.Add the marinated chicken to the pot. Cook on medium heat until the chicken is cooked through and the oil separates from the masala.
Layer half of the partially cooked rice over the chicken. Sprinkle half of the chopped mint and coriander leaves.Add the remaining rice on top. Sprinkle the rest of the mint and coriander leaves, and the fried onions set aside earlier.If using saffron, soak it in warm milk for a few minutes and then drizzle over the rice.Cover the pot tightly with a lid or aluminum foil to seal in the steam.
Place a heavy tawa (griddle) on the stove and heat it on medium flame.Put the sealed pot on the tawa and reduce the heat to low. Cook for 25-30 minutes to allow the flavours to meld together.Alternatively, you can bake the sealed pot in a preheated oven at 180°C (350°F) for 20-25 minutes.

Serving:Gently fluff the rice with a fork, ensuring not to break the grains.Serve the biryani hot, garnished with fresh coriander, mint leaves, and fried onions.Accompany with raita, pickle, and a salad for a complete meal.Enjoy your homemade Chicken Biryani!