Chicken Biryani (Shellfish-Free)

Ingredients

• 1.5 lbs Chicken thighs
• 2 cups Basmati rice
• 2 medium Onion
• 3 medium Tomato
• 2 tbsp Ginger-garlic paste
• 1 cup Yogurt
• 3 tbsp Biryani masala
• 3 tbsp Ghee
• 1/4 cup Mint leaves
• 1/4 cup Cilantro
• 2 small Green chilies
• 1/4 tsp Saffron strands
• 2 tbsp Milk
• 1 tsp Salt
• 6 whole Black peppercorns
• 2 leaves Bay leaves
• 1 stick Cinnamon stick
• 4 pods Cardamom pods
• 3 whole Clove

Instructions

1. 1Measure 2 cups of Basmati rice into a bowl. Cover the rice with water and let it soak for 30 minutes. After soaking, drain the rice thoroughly.
2. 2In a separate bowl, combine the 1.5 lbs Chicken thighs with 1 cup Yogurt, 2 tbsp Ginger-garlic paste, 3 tbsp Biryani masala, and 1 tsp Salt. Mix well to ensure the chicken is fully coated. Let it marinate for at least 30 minutes.
3. 3Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add 3 tbsp Ghee. Once the ghee is melted and shimmering, add the 2 medium Onions, sliced thinly. Cook, stirring occasionally, until the onions are golden brown, about 8-10 minutes. Add the 3 medium Tomatoes, chopped, and cook until they soften, about 5 minutes.
4. 4Add the marinated chicken to the pot with the onions and tomatoes. Cook, stirring, until the chicken is browned on all sides, about 5-7 minutes. Add the 6 whole Black peppercorns, 2 leaves Bay leaves, 1 stick Cinnamon stick, 4 pods Cardamom pods, and 3 whole Clove. Stir and cook for 1 minute until fragrant.
5. 5Pour 4 cups of water into the pot. Bring the mixture to a rolling boil over high heat (400°F / 200°C). Add the drained 2 cups of Basmati rice. Stir once, then reduce the heat to low (250°F / 120°C), cover the pot tightly, and let it simmer until the water is absorbed and the rice is tender, about 15-20 minutes. Do not lift the lid during this time.
6. 6While the rice is cooking, in a small bowl, combine the 1/4 tsp Saffron strands with 2 tbsp Milk. Let it steep.
7. 7Once the rice is cooked, gently fluff it with a fork. Remove the bay leaves, cinnamon stick, cardamom pods, and cloves if desired. Layer the cooked rice over the chicken mixture in the pot. Sprinkle the 1/4 cup Mint leaves and 1/4 cup Cilantro evenly over the rice. Drizzle the saffron-milk mixture over the top. Add the 2 small Green chilies, sliced, if you prefer some heat.
8. 8Cover the pot again tightly. Let it steam on very low heat (200°F / 95°C) for 10-15 minutes to allow the flavors to meld together. Serve the Chicken Biryani hot.

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