Ingredients:
Basmati rice – 500g
Chicken – 500g
Curd or yogurt – 4 tbsp
Mint leaves – 2 sprigs
Coriander leaves – 2 sprigs
Cooking oil or ghee – 3 tbsp
Lemon juice – 2 tbsp
Onions – 2 (sliced)
Ginger – 1 tsp (chopped)
Garlic – 4 cloves (chopped)
Tomatoes – 2 (chopped)
Green chilies – 3 (sliced)
Turmeric powder – ½ tsp
Black pepper powder – ½ tsp
Chili powder – ½ tsp
Garam masala – 1 tsp
Salt – to taste
Bay leaves, curry leaves, cloves, cardamom, cinnamon – as required
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Preparation:
1. Marinate the chicken with lemon juice, curd, turmeric powder, garam masala, salt, mint, and coriander leaves. Let it sit for 2 hours.
2. Wash the rice and let it drain.
3. Heat oil in a pan and sauté bay leaves, curry leaves, cloves, cinnamon, cardamom, onion, ginger, garlic, tomatoes, and green chilies until aromatic.
4. Add the marinated chicken to the pan and cook for about 10 minutes.
5. Add the rice to the chicken mixture. Add enough water (2:1 ratio with the rice) and cook until the rice is tender.
6. Once cooked, let it rest on low heat for 10 minutes, and your delicious chicken biryani is ready to serve!