Fragrant Indian Chicken Biryani with Cashews

Ingredients

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

Method

1. 01
   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. 02
   Heat 1 tablespoon of ghee in a large pot. Fry the sliced onions until golden brown, then remove half for garnishing.
3. 03
   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. 04
   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. 05
   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. 06
   Cover the pot tightly with a lid. Cook on low heat for about 20-25 minutes, allowing the flavors to meld together.
7. 07
   Once cooked, fluff the rice gently with a fork. Serve hot, garnished with the reserved fried onions.