Amara Chicken Biryani

Ingredients

• Fried onions - For garnish
• Fresh coriander leaves - For garnish
• Salt - To taste
• Ghee - 3 tablespoons
• Saffron strands - 1/4 teaspoon, soaked in 2 tablespoons of warm milk
• Cardamom pods - 4
• Cloves - 4
• Cinnamon stick - 1 inch
• Bay leaf - 2
• Garam masala powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Red chili powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Biryani masala powder - 2 tablespoons
• Green chili - 2, slit
• Yogurt - 1/2 cup
• Ginger - garlic paste - 2 tablespoons
• Tomato - 2 medium, chopped
• Onion - 2 large, thinly sliced
• Chicken - 500 grams, bone-in pieces
• Basmati rice - 2 cups

Instructions

1. Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. Heat ghee in a large pot over medium heat. Add the bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.
3. Add the sliced onions and cook until golden brown.
4. Add the ginger-garlic paste and sauté for a minute until fragrant.
5. Add the chicken pieces and cook until they are browned on all sides.
6. Add the chopped tomatoes, biryani masala powder, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook for 5 minutes.
7. Add the yogurt and mix well. Cook for another 5 minutes.
8. Add the soaked basmati rice and 4 cups of water. Bring to a boil, then reduce the heat to low, cover the pot, and cook for 15-20 minutes or until the rice is cooked and the chicken is tender.
9. Once the rice is cooked, remove the pot from heat and let it sit covered for 10 minutes.
10. Fluff the rice gently with a fork. Drizzle the saffron milk over the rice and gently mix to distribute the saffron strands.
11. Garnish with fresh coriander leaves and fried onions.
12. Serve hot and enjoy the delicious Amara Chicken Biryani!