Here’s a classic recipe for Chicken Biryani:

Ingredients:

For Marinating Chicken:

• 1 lb chicken, cut into pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 2 tablespoons biryani masala (available at Indian grocery stores or homemade)
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• Salt to taste

For Rice:

• 2 cups basmati rice, soaked in water for 30 minutes and drained
• 1 bay leaf
• 2-3 whole cloves
• 2-3 whole cardamom pods
• 1 small cinnamon stick
• Salt to taste

For Biryani Layers:

• 2 tablespoons vegetable oil
• 2 large onions, thinly sliced
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1/2 cup chopped tomatoes
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint leaves
• 1/2 teaspoon saffron strands soaked in 1/4 cup warm milk
• 2 tablespoons ghee (clarified butter)

Instructions:

1. Marinate the chicken: In a large bowl, mix together all the marinade ingredients, including yogurt, lemon juice, vegetable oil, biryani masala, ginger paste, garlic paste, red chili powder, turmeric, cumin, coriander, cinnamon, cardamom, and salt. Add the chicken pieces and coat them well with the marinade. Cover and refrigerate for at least 2 hours or overnight for best results.
2. Cook the rice: In a large pot, bring water to a boil and add the soaked and drained basmati rice. Add bay leaf, cloves, cardamom pods, cinnamon stick, and salt. Cook the rice until it’s 70-80% done. Drain the rice and set aside.
3. Prepare the biryani layers: In a large deep pan or Dutch oven, heat vegetable oil over medium heat. Add the sliced onions and sauté until golden brown. Remove half of the onions and set aside for garnish.
4. To the remaining onions in the pan, add ginger paste and garlic paste. Sauté for 1-2 minutes. Add the marinated chicken (without the marinade) and cook until the chicken changes color and is partially cooked.
5. Layer the rice over the chicken in the pan. Sprinkle chopped tomatoes, cilantro, and mint leaves over the rice. Drizzle the saffron-soaked milk and ghee over the top.
6. Cover the pan tightly with a lid and cook on low heat for 20-25 minutes or until the chicken is fully cooked and the flavors have melded together.
7. Garnish with the reserved fried onions.
8. Serve hot with raita (yogurt-based side dish) and/or boiled eggs, if desired.

Enjoy your delicious Chicken Biryani, packed with fragrant spices and tender chicken!