Fragrant Indian Chicken Biryani with Cashews

Ingredients

• 2 cups basmati rice rinsed and soaked for 30 minutes
• 1 1/2 pounds chicken thighs cut into pieces
• 1 cup plain yogurt
• 1 large onion thinly sliced
• 1/2 cup cashews toasted
• 2 tablespoons ghee
• 1/4 teaspoon saffron strands soaked in 2 tablespoons warm milk
• 1 tablespoon ginger-garlic paste
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 teaspoons salt or to taste
• 3 cups water
• 1/2 cup fresh cilantro chopped
• 1/2 cup fresh mint leaves chopped

Instructions

1. 1 In a large bowl, mix the chicken with yogurt, ginger-garlic paste, garam masala, turmeric, red chili powder, and salt. Marinate for at least 30 minutes.
2. 2 Heat 1 tablespoon of ghee in a large pot. Fry the sliced onions until golden brown, then remove half for garnishing.
3. 3 In the same pot, add the marinated chicken. Cook on medium heat until the chicken is cooked through and the oil separates from the mixture.
4. 4 In a separate pot, bring 3 cups of water to a boil. Add the soaked rice and cook until it's 70% done, then drain.
5. 5 Layer the partially cooked rice over the chicken in the pot. Drizzle the saffron milk on top, along with toasted cashews, cilantro, and mint.
6. 6 Cover the pot tightly with a lid. Cook on low heat for about 20-25 minutes, allowing the flavors to meld together.
7. 7 Once cooked, fluff the rice gently with a fork. Serve hot, garnished with the reserved fried onions.