Chicken Biryani

Ingredients:

For marinating the chicken:

• 500g chicken, cut into pieces
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 2 tablespoons Indian Chaska Sahi Biryani Masala
• 1 teaspoon turmeric powder
• Salt to taste

For the rice:

• 2 cups basmati rice, washed and soaked for 30 minutes
• 4 cups water
• 2-3 bay leaves
• 4-5 green cardamom pods
• 4-5 cloves
• 1-inch cinnamon stick
• Salt to taste

For assembling the biryani:

• 2 large onions, thinly sliced
• 1/4 cup oil or ghee
• A pinch of saffron strands, soaked in 2 tablespoons warm milk
• Fresh coriander leaves for garnish
• Fresh mint leaves for garnish
• Fried cashews and raisins for garnish (optional)

For serving:

• Raita (yogurt sauce) made with yogurt, chopped cucumber, tomatoes, onions, mint leaves, and Indian Chaska Sahi Biryani Masala

Serving Size: 4-6

Instructions:

1. Marinate the chicken:
   • In a large bowl, mix together yogurt, ginger-garlic paste, Indian Chaska Sahi Biryani Masala, turmeric powder, and salt.
   • Add the chicken pieces to the marinade and mix until well coated. Cover and refrigerate for at least 2 hours, or preferably overnight for best results.
2. Cook the rice:
   • In a large pot, bring water to a boil. Add the soaked rice, bay leaves, green cardamom pods, cloves, cinnamon stick, and salt.
   • Cook the rice until it is 70-80% done. Drain the rice and set aside.
3. Fry the onions:
   • Heat oil or ghee in a large skillet over medium heat. Add the thinly sliced onions and fry until they turn golden brown and crispy. Remove from the oil and drain on paper towels.
4. Assemble the biryani:
   • In a heavy-bottomed pot or Dutch oven, layer half of the partially cooked rice at the bottom.
   • Arrange the marinated chicken pieces on top of the rice in an even layer.
   • Sprinkle half of the fried onions over the chicken.
   • Layer the remaining rice on top of the chicken and onions.
   • Drizzle the saffron-infused milk over the rice.
   • Sprinkle the remaining fried onions on top.
   • Cover the pot tightly with a lid or aluminum foil to seal in the steam.
   • Cook the biryani on low heat for 30-35 minutes, or until the chicken is cooked through and the rice is fully cooked and aromatic.
5. Garnish and serve:
   • Once the biryani is cooked, remove it from the heat and let it rest for a few minutes.
   • Garnish with fresh coriander leaves, mint leaves, and fried cashews and raisins if desired.
   • Serve hot with raita on the side.

Enjoy the fragrant and flavorful Chicken Biryani made with Indian Chaska Sahi Biryani Masala!