Ingredients:
- 1 kg (2.2 lbs) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp garam masala
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 cup plain yogurt
- 2 tbsp lemon juice
- 1 tbsp vegetable oil
- Salt to taste
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 2 cups (400g) long-grain basmati rice, rinsed thoroughly
- 4 cups (960ml) water
- 1 tbsp ghee (or butter)
- 2 bay leaves
- 4 green cardamoms, lightly crushed
- 4 cloves
- 1 inch cinnamon stick
- Salt to taste
- 1 large onion, thinly sliced and fried until golden brown (birista)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- A pinch of saffron strands soaked in 2 tbsp warm milk
- 2 tbsp ghee (or butter), melted
Instructions:
- Combine all marinade ingredients in a bowl. Add chicken, mix well, and refrigerate for at least 30 minutes.
- Heat oil in a skillet. Sauté onions and bell peppers until softened. Add marinated chicken and cook until cooked through and lightly charred. Set aside.
- In a large pot, combine rice, water, ghee, bay leaves, cardamom, cloves, cinnamon, and salt. Bring to a boil, then reduce heat to low, cover, and simmer until rice is cooked through (about 15-20 minutes). Fluff with a fork.
- In the same pot (or a Dutch oven), layer half of the rice, then the chicken tikka, then the remaining rice.
- Sprinkle fried onions, cilantro, mint, and saffron milk over the top layer of rice. Drizzle melted ghee over the top.
- Cover the pot with a tight-fitting lid. If the lid doesn’t seal well, cover the pot with aluminum foil first, then place the lid on top. Dum cook (steam) over low heat for 20-25 minutes.
- Remove from heat and let rest for 10 minutes before opening the lid. Gently fluff the biryani with a fork, being careful not to mash the chicken. Serve hot.