Chicken Biryani

Ingredients

• 500 g Chicken thighs, bone-in
• 2 cups Basmati rice
• 0.5 cup Greek yogurt
• 2 large Onions, thinly sliced
• 1 tbsp Ginger-garlic paste
• 1 tsp Garam masala
• 0.5 tsp Turmeric powder
• 1 piece Cinnamon stick
• 4 pieces Green cardamom pods
• 0.25 cup Fresh cilantro, chopped
• 1 pinch Saffron strands(optional)

Instructions

1. 1

   Marinate chicken with yogurt, ginger-garlic paste, turmeric, and salt for at least 20 minutes.

2. 2

   Rinse basmati rice until water runs clear, then soak in water for 20 minutes.

3. 3

   In a large heavy-bottomed pot, fry sliced onions in oil until golden brown and crispy. Remove half for garnish.

4. 4

   Add whole spices (cinnamon, cardamom) to the pot, then add the marinated chicken. Cook until the chicken is browned.

5. 5

   Drain the rice and layer it evenly over the chicken. Do not stir.

6. 6

   Add 3 cups of water (or chicken stock), sprinkle the remaining fried onions and cilantro on top.

7. 7

   Cover with a tight-fitting lid and cook on low heat for 20-25 minutes until rice is fluffy and liquid is absorbed.

8. 8

   Let it rest for 5 minutes before fluffing with a fork and serving.