Marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt. Let it sit for at least 30 minutes.
Soak the basmati rice in water for 30 minutes. Then, parboil it with a pinch of salt and a bay leaf until it's about 70% cooked. Drain and set aside.
In a large pot, heat ghee or oil. Add sliced onions and fry until golden brown. Remove half of the onions and set aside for garnish.
Add the marinated chicken to the pot and cook until it's browned on all sides.
Layer the parboiled rice over the chicken. Sprinkle saffron milk, chopped cilantro, mint leaves, and the remaining fried onions on top.
Cover the pot tightly with a lid and cook on low heat for about 45 minutes, or until the rice is fully cooked and the flavors have melded together.
Gently fluff the biryani with a fork and serve hot with raita or your favorite side dish.
It was decent. The rice was a little bit mushy for my liking. The chicken was well-cooked, though.
Absolutely the best biryani I have ever had! The flavors are incredible. It's a must-try recipe.
Really enjoyed this. The flavors were wonderful. I used a different type of rice, and it still turned out great. Thanks for sharing!
Really enjoyed this recipe. The aroma while cooking was amazing. The taste was wonderful, and the chicken was perfect.
Really enjoyed this recipe. The biryani was fragrant and delicious. I will definitely make this again. Thank you!
