What are the steps and ingredients?

Chicken (bone-in pieces or boneless)

about 500 grams

2 cups

2 large, thinly sliced

1 large, chopped

2 tablespoons

1/2 cup

2, slit

2 tablespoons

1/2 teaspoon

1 teaspoon (adjust to your taste)

1 teaspoon

Fresh cilantro (coriander) leaves

a handful, chopped

a handful, chopped

Ghee (clarified butter)

2 tablespoons

2 tablespoons

to taste

1.

In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala powder, and salt. Mix well and let it marinate for at least 1 hour (or overnight in the refrigerator) for the flavors to develop.

2.

Wash and rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20-30 minutes. In a large pot, bring plenty of water to boil and add salt. until 80% cooked (still slightly firm), then drain and set aside.

3.

Heat ghee and oil in a deep pan or pot. Add the sliced onions and cook until golden brown. Add the marinated chicken and cook until it is about 70-80% done. Remove the chicken pieces and set them aside.

4.

In the same pan, add a layer of cooked rice, followed by a layer of cooked chicken and some chopped mint and cilantro leaves. Repeat the layers with the remaining rice and chicken. Finally, sprinkle some garam masala powder on top.

5.

Cover the pot with a tight-fitting lid or seal it with aluminum foil. Place the pot over low heat and let it cook for about 20-25 minutes. This helps to steam the rice and infuse the flavors.

6.

Once done, gently fluff the rice with a fork, making sure not to break the grains. the chicken biryani hot with raita (yogurt dip), pickle, or salad.