Chicken Biryani

Ingredients

• 1.5 cups Short-grain rice (Basmati Rice)
• 1000 grams Chicken
• 6 medium Onions (Medium size)
• 6 medium Tomatoes (Medium size)
• 3 teaspoons Ginger garlic paste
• 1.5 teaspoons Red chilli powder
• 2 teaspoons Turmeric
• 4 tablespoons Biriyani masala
• 3 tablespoons Sunflower oil
• 2 tablespoons Ghee
• 1 cup Curd
• 1 cup Whole Milk
• 6 cups Water
• 2 tablespoons Salt

Instructions

1. 1Soak the basmati rice in water for 30 minutes. After soaking, rinse the rice and cook it in a pressure cooker with 3 cups of water until one whistle. Allow the pressure to release naturally. The rice should be half-cooked. Drain any excess water.
2. 2In a large kadai, heat the sunflower oil and sauté the finely chopped onions for a minute. Add the ginger-garlic paste and continue to sauté until the onions turn golden. Incorporate the chopped tomatoes, salt, turmeric, and red chilli powder. Sauté until the oil separates from the mixture.
3. 3Add the curd and biriyani masala to the sautéed mixture, stirring well to form a thick gravy. Set aside. Meanwhile, clean and cut the chicken into medium-sized pieces. Marinate the chicken in the prepared masala for 30 minutes.
4. 4Place the marinated chicken and masala in a kadai, add 2 cups of water, and cook with a lid on for 45 minutes over medium heat. Add the remaining 1 cup of water as needed. The chicken should be tender, and the gravy should be thick.
5. 5In a thick-bottomed vessel, spread 1 tablespoon of ghee evenly. Layer half of the half-cooked rice, followed by the cooked chicken and gravy. Top with the remaining rice.
6. 6Drizzle the remaining ghee over the rice and chicken layers. Pour the milk over the top. Cover and cook on low heat for 15 minutes to allow the flavors to meld.
7. 7Once cooked, serve the chicken biryani hot with raita or salad.