A delightful and aromatic chicken biryani recipe that combines tender chicken with fragrant spices and basmati rice.
Soak the basmati rice in water for 30 minutes.
Soaking the rice helps it cook evenly and prevents it from breaking.
Cook the soaked rice in a large pot with water until it's 70% cooked. Drain and set aside.
Do not overcook the rice as it will finish cooking later.
Heat oil in a frying pan and fry the onions until golden brown.
Stir frequently to avoid burning the onions.
Add garlic paste and ginger paste to the onions and sauté for a minute.
This step enhances the aroma of the dish.
Mix in the chili powder, cloves, cardamom pods, peppercorns, cumin powder, coriander powder, garam masala, cinnamon stick, bay leaves, and dried plums. Cook for 2 minutes.
Toast the spices to release their flavors.
Add yogurt and tomatoes to the pan and cook until the mixture thickens.
Stir continuously to prevent curdling of the yogurt.
Add the chicken pieces and green chilies. Cook until the chicken is tender, adding water if needed.
Ensure the chicken is fully cooked before proceeding.
Layer the partially cooked rice and chicken mixture in an oven-safe dish. Sprinkle saffron mixed with a little hot water over the top.
Layering ensures the flavors are evenly distributed.
Cover the dish and bake in a preheated oven at 350°F for 20 minutes.
This step allows the flavors to meld together beautifully.
Garnish with fresh cilantro and serve hot.
Serve with a side of raita for a complete meal.
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