Chicken Biryani

Ingredients

• 750 grams chicken, cut into 2 inch pieces on the bone
• 1½ cups biryani Basmati rice
• 1½ tablespoons + 1 teaspoon ghee
• 1 tablespoon ginger-garlic paste
• ½ cup whisked yogurt
• 2-3 green chillies, chopped
• ½ cup browned onions
• 2-3 tablespoons chopped fresh coriander leaves
• 10-12 fresh mint leaves
• Salt to taste
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1½ tablespoons biryani masala 
• 2 inch cinnamon 
• 1 bay leaf
• 3-4 cloves
• 2-3 green cardamoms
• Toppings
• A large pinch of saffron, soaked in 2 tablespoons warm water 
• 8-10 fresh mint leaves
• 1 tablespoon chopped fresh coriander leaves
• 2 tablespoons browned onions + for garnish
• Ghee for drizzling
• Fresh coriander sprig for garnish
• To serve
• Raita as required

Method

1. Take biryani Basmati rice in a bowl and wash it 2-3 times in sufficient water. Add sufficient water and soak for 20-25 minutes. Drain water.
2. Take chicken in a deep non-stick pan. Add 1½ tablespoons ghee, ginger-garlic paste, yogurt, green chillies, browned onions, coriander leaves, mint leaves, salt, red chilli powder, turmeric powder and biryani masala and mix till all the chicken pieces are well coated with the masala. Set aside to marinate for 20-25 minutes. 
3. Bring sufficient water to a boil in another deep pan. Add salt, break the cinnamon into two and add along with bay leaf, cloves and green cardamoms. Drizzle the remaining ghee and mix well. 
4. Add the drained rice, mix and cook for 2 minutes.  Drain the rice and spread it over the chicken mixture.
5. Drizzle soaked saffron, sprinkle mint leaves, coriander leaves, browned onions and drizzle some ghee. Cover the pan with aluminium foil, place a lid over it and place the pan on high heat for 5-10 minutes. Reduce the heat to medium, place a tawa under the pan and continue to cook for 20 minutes.  
6. Switch the heat off and allow the biryani to rest for 15 minutes.
7. Transfer the chicken biryani on to a serving plate.  Garnish with browned onions and coriander sprig. Serve hot with raita of your choice.