Chicken Biryani

A rice dish cooked with spices, meat (chicken, beef, or mutton), and sometimes vegetables. Here, is a recipe for chicken biryani, a popular Pakistani dish:

Ingredients:

For the rice:

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

For the chicken:

• 1 lb boneless chicken, cut into small pieces
• 2 tbsp oil
• 1 onion, thinly sliced
• 1 tbsp ginger-garlic paste
• 1-2 green chillies, chopped
• 1 tomato, chopped
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• Salt, to taste
• 1/4 cup chopped cilantro leaves
• 1/4 cup chopped mint leaves
• 1/2 cup yogurt

For layering:

• 1 onion, thinly sliced and fried until crispy
• 1/4 cup chopped cilantro leaves
• 1/4 cup chopped mint leaves
• 2 tbsp ghee or clarified butter
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Instructions:

1. In a large pot, bring 4 cups of water to a boil. Add the bay leaf, green cardamom pods, cloves, cinnamon stick, and salt. Add the soaked rice and cook until it's about 75% done. Drain the rice and set it aside.
2. In a separate pot or deep skillet, heat the oil and add the sliced onion. Fry until it's golden brown, then add the ginger-garlic paste and green chillies. Cook for 1-2 minutes.
3. Add the chicken and fry until it's browned on all sides. Add the chopped tomato and cook until it's softened.
4. Add the red chilli powder, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt. Mix well and cook for a few minutes.
5. Add the chopped cilantro leaves, mint leaves, and yogurt. Mix well and cook for 2-3 minutes.
6. In a large oven-safe dish, spread half of the cooked rice. Layer the chicken mixture over the rice. Add another layer of rice on top of the chicken.
7. Sprinkle the fried onions, chopped cilantro leaves, and chopped mint leaves on top of the rice. Drizzle the ghee or clarified butter over the top.
8. Cover the dish with foil and bake in a preheated oven at 350°F (180°C) for 30-40 minutes, or until the biryani is heated through.
9. Serve hot with raita (a yogurt-based dip) and/or salad.