Classic Chicken Biryani

A fragrant, layered rice dish with tender chicken, aromatic spices, and perfectly cooked Basmati grains.

Ingredients

• 2 cups The Long Grain Co. Sella Basmati Rice
• 1 lb chicken thighs, cut into pieces
• 2 large onions, thinly sliced
• 1 cup yogurt
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 4 green cardamom pods
• 4 whole cloves
• 1 cinnamon stick
• 2 bay leaves
• A pinch of saffron soaked in warm milk
• Fresh mint and cilantro
• Ghee or oil for cooking
• Salt to taste

Instructions

1. 1

   Wash and soak the Basmati rice for 30 minutes. Drain and set aside.

2. 2

   Marinate chicken with yogurt, turmeric, chili powder, garam masala, ginger-garlic paste, and salt for at least 30 minutes.

3. 3

   In a heavy-bottomed pot, heat ghee and fry sliced onions until deep golden brown. Remove half for garnish.

4. 4

   Add marinated chicken to the pot and cook on medium heat for 10 minutes until partially done.

5. 5

   Boil rice in salted water with whole spices until 70% cooked. Drain well.

6. 6

   Layer the partially cooked rice over the chicken. Drizzle saffron milk, scatter fried onions, mint, and cilantro on top.

7. 7

   Cover tightly with foil and lid. Cook on lowest heat for 25 minutes (dum cooking).

8. 8

   Let it rest for 5 minutes, then gently mix layers and serve hot.