Indian Biryani Rice with Chicken and Saffron

Ingredients

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

Instructions

1. 1 Marinate the chicken with yogurt, ginger-garlic paste, garam masala, turmeric, and salt. Set aside for at least 30 minutes.
2. 2 Heat ghee in a large pot over medium heat. Add cumin seeds and let them splutter.
3. 3 Add sliced onions and sauté until golden brown.
4. 4 Add the marinated chicken to the pot and cook until the chicken is browned and cooked through.
5. 5 In a separate pot, bring 4 cups of water to a boil. Add the soaked rice and a pinch of salt. Cook until the rice is 70% cooked, then drain.
6. 6 Layer the rice over the cooked chicken in the pot. Drizzle the saffron milk over the rice.
7. 7 Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 15-20 minutes, allowing the flavors to meld.
8. 8 Once done, remove from heat and let it rest for 5 minutes. Garnish with chopped cilantro and mint leaves.
9. 9 Fluff the biryani gently with a fork before serving.