Biryani 😋😋🍖

Here's a recipe for chicken biryani :

Ingredients:

- 700 grams chicken thighs and drumsticks bone-in and skinless

- ¾ cup yogurt or hung curd

- ¼ cup tomato puree

- ¼ cup vegetable oil

- 1 tablespoon ginger garlic paste

- 1 tablespoon red chili powder

- 1 teaspoon turmeric powder

- 1 teaspoon garam masala powder

- 2 tablespoons brown onions

- 1 ¼ teaspoon salt

- 2 onions

- ½ cup vegetable oil

- 2 cups basmati rice

- 6 cups water

- 2 tablespoons salt

- 1 bay leaf

- 5-6 cloves

- 2-3 cardamom pods

- 1 cup mint leaves

- 1 cup coriander leaves

- 1 ½ tablespoons ghee or butter

- 2 tablespoons hot milk

- 10-15 saffron strands

Directions:

1. To make the brown onions, pat the onions dry and if time permits, leave them out on a kitchen towel for 15-20 minutes to dry them out slightly.

2. Heat oil in a pan and add the onions.

3. On a medium flame, shallow fry the onions for 15 minutes till they are a deep golden brown, without burning them.

4. Drain them out on a paper towel and set aside.

5. Mix together all the ingredients under chicken marinade and marinate for at least two hours or overnight for best results.

6. When you are ready to make the biryani, soak saffron strands in hot milk and rub them slightly with the back of a spoon.

7. Set this aside.

8. Bring water to a roaring boil and add salt, whole spices and basmati rice.

9. Cook for exactly 5 minutes and drain completely, leaving the whole spices in the rice.

10. Heat a heavy bottomed pot like a Dutch oven and add the chicken to it.

11. Cook for 4 minutes and then turn the chicken pieces once.

12. Cover and cook for another 3 minutes.

13. Turn off the heat.

14. Scatter half the onions all over the chicken, and then sprinkle all the coriander and mint leaves.

15. Next layer the rice all over the mint and coriander and in the end drizzle saffron milk and ghee all over the rice.

16. Cover and cook on a low flame for 20 minutes.

17. Once the biryani is cooked, let it rest for 5-10 minutes and finish by scattering the remaining onions on top.

18. Serve hot digging the spoon deep to get all the layers.