Chicken biryani is a popular and flavorful rice dish made with marinated chicken, fragrant spices, and long-grain basmati rice. It is a classic Indian dish that is known for its rich flavors and aromatic spices. Here's a recipe for making chicken biryani:

Ingredients:

For the chicken marinade:

? 500 grams chicken pieces (bone-in or boneless)

? 1 cup plain yoghourt

? 2 tablespoons ginger-garlic paste

? 1 teaspoon turmeric powder

? 1 teaspoon red chilli powder (adjust according to your spice preference)

? 1 teaspoon biryani masala powder

? Juice of 1 lemon

? Salt to taste

For the rice:

? 2 cups basmati rice

? 4 cups water

? 2-3 green cardamom pods

? 2-3 cloves

? 1-inch cinnamon stick

? Salt to taste

For the biryani:

? 2 onions, thinly sliced

? 2 tomatoes, chopped

? 2 green chilies, slit lengthwise

? 3 cloves garlic, minced

? 1-inch piece of ginger, grated

? 1/4 cup chopped fresh coriander leaves

? 1/4 cup chopped fresh mint leaves

? 1/4 teaspoon turmeric powder

? 1 teaspoon red chilli powder

? 1 teaspoon biryani masala powder

? 1/2 teaspoon cumin seeds

? 4 tablespoons ghee or oil

? Saffron strands soaked in milk (for garnish)

? Fried onions (for garnish)

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.

2. In a bowl, combine the chicken pieces with yoghourt, ginger-garlic paste, turmeric powder, red chilli powder, biryani masala powder, lemon juice, and salt. Mix well to coat the chicken pieces evenly. Allow it to marinate for at least 30 minutes, or refrigerate overnight for better flavour.

3. In a large pot, bring water to a boil. Add the soaked and drained rice to the boiling water. Add the cardamom pods, cloves, cinnamon stick, and salt. Cook until the rice is 70-80% cooked (still slightly firm). Drain the rice and set aside.

4. Heat ghee or oil in a large pot or deep skillet over medium heat.

5. Add the sliced onions to the pot and sauté until they turn golden brown. Remove half of the fried onions and set aside for garnish.

6. Add the minced garlic, grated ginger, and green chilies to the pot. Sauté for a minute until the raw smell of the garlic disappears.

7. Add the chopped tomatoes to the pot and cook until they soften and release their juices.

8. Add the turmeric powder, red chili powder, biryani masala powder, and salt to the pot. Mix well to combine the spices with the onion-tomato mixture.

9. Add the marinated chicken to the pot and cook until it is no longer pink and is cooked through. Stir occasionally to ensure even cooking.

10. In the pot, create a layer with half of the partially cooked rice.

11. Spread half of the cooked chicken and gravy over the rice layer. Sprinkle half of the chopped coriander leaves and mint leaves.

12. Place the remaining partially cooked rice on top, followed by the remaining cooked chicken and gravy. Sprinkle the remaining coriander leaves and mint leaves.

13. Cover the pot with a tight-fitting lid and cook on low heat.