Beryani (Chicken Biryani)

🛒 Ingredients

• Basmati Rice 100 g · 365 kcal
• Chicken Thigh (boneless, skinless) 150 g · 248 kcal
• Onion 70 g · 28 kcal
• Plain Yogurt (full-fat) 40 g · 24 kcal
• Ghee (clarified butter) 15 g · 135 kcal
• Ginger-Garlic Paste 15 g · 15 kcal
• Green Chillies 5 g · 2 kcal
• Fresh Mint Leaves 5 g · 4 kcal
• Fresh Coriander Leaves 5 g · 1 kcal
• Whole Spices (cardamom, cloves, cinnamon, bay leaf, star anise) 3 g · 10 kcal
• Ground Spices (turmeric, red chilli powder, cumin powder, coriander powder) 5 g · 15 kcal
• Saffron Threads 1 g · 0 kcal
• Lemon Juice 10 g · 3 kcal

👨‍🍳 Instructions

1. Wash Basmati rice thoroughly and soak in water for 30 minutes, then drain and set aside.
2. Marinate chicken pieces with ginger-garlic paste, yogurt, all ground spices, half the green chillies, mint, coriander, and a pinch of salt; let it rest for at least 30 minutes.
3. In a heavy-bottomed pot, heat ghee and fry sliced onions until golden brown and crispy; remove half for garnish.
4. To the remaining fried onions, add the marinated chicken and cook until it is about 70% done and the gravy has thickened.
5. Separately, par-boil the soaked rice with whole spices until it is about 70% cooked; drain quickly.
6. Layer the partially cooked rice over the chicken in the pot. Sprinkle with remaining fried onions, green chilies, mint, coriander, saffron threads (soaked in a tablespoon of warm milk or water), and lemon juice.
7. Cover the pot tightly with a lid and cook on low heat (dum method) for 25-30 minutes, allowing the flavors to meld and the rice to fully cook.
8. Gently fluff the Beryani with a fork before serving warm with raita or a side salad.