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 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 cup fresh cilantro, chopped
• 1 cup mint leaves, chopped

Method

1. 01
   Marinate the chicken with yogurt, ginger-garlic paste, garam masala, turmeric, and salt. Set aside for at least 30 minutes.
2. 02
   Heat ghee in a large pot over medium heat. Add cumin seeds and let them splutter.
3. 03
   Add sliced onions and sauté until golden brown.
4. 04
   Add the marinated chicken to the pot and cook until the chicken is browned and cooked through.
5. 05
   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. 06
   Layer the rice over the cooked chicken in the pot. Drizzle the saffron milk over the rice.
7. 07
   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. 08
   Once done, remove from heat and let it rest for 5 minutes. Garnish with chopped cilantro and mint leaves.
9. 09
   Fluff the biryani gently with a fork before serving.