Easy chicken biryani recipe

Ingredients

• 300 grams Basmati Rice
• ½ kilograms Chicken
• 400 ml Chicken Stock
• Fistful mint leaves
• A pinch of Saffron
• 4 tablespoon cooking oil/ghee/butter
• Fresh coriander leaves for garnishing
• Fried Raisins for garnishing (optional)

For marinade:

• 1 cup Un-sweetened plain curd
• 2 teaspoon Ginger garlic paste
• 1 teaspoon Red chili powder
• Salt to taste
• 1 teaspoon Garam masala
• ½ teaspoon Turmeric
• Lemon Juice of 1 lemon
• ¾ teaspoon Roasted cumin powder

Dry Spices:

• 1 Bay Leaf
• 1 Anise
• 1 Mace
• 2 Cardamoms stick
• 4 Cloves
• 1 Nutmeg
• 2 Pepper Corns

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Preparation

• Take a bowl and mix all the ingredients mentioned above in marinade. Add chicken pieces to the mixture. Let it sit like that for 4-5 hours.
• Take any cooking oil/butter/ghee in a frying pan and sauté dry spices and add onions ,mint till they turn brown (golden). Soak the basmati rice for 15 minutes in lukewarm water, wash 3-4 times and drain the excess water.
• Soak saffron in warm milk and allow it to cool for some time.
  Take a deep vessel, grease the bottom of the vessel with ghee/butter/cooking oil, now, add some of the marinated chicken to the pot, add some of the fried onion over it.
• Put half of the rice on the chicken as a layer, pour in some saffron milk and fried onions and dry spices over it.
  
• Add all the reserved chicken and chicken stock, then add another layer of rice and pour in all saffron milk over it.
• Add some ghee or butter on the top. And cover the vessel with the aluminum foil or thick cloth. Cover the pot with the lid.
• Cook it on medium flame for 20 minutes. Now, lower the flame, and cook it for 10-15 minutes. Switch off the flame and open it after 10 minutes. Garnish it with raisins and coriander leaves.

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