Chicken Biryani

Instructions

1. Wash and soak basmati rice for 30 minutes.
2. Marinate chicken with yogurt, ginger-garlic paste, biryani masala, turmeric, red chili powder, and salt for 30 minutes.
3. Heat ghee/oil in a pan, add whole spices (cardamom, cinnamon, cloves, bay leaf) and sauté until fragrant.
4. Add onions and cook until golden brown.
5. Add marinated chicken and cook for 15-20 minutes until tender.
6. Cook rice with salt until 70% done, drain water.
7. Layer the biryani: half rice, chicken masala, mint leaves, remaining rice.
8. Cover and cook on low heat for 20-25 minutes (dum cooking).
9. Garnish with fresh coriander and serve hot with raita.