Chiken Briyani Racipe

 2 cups basmati rice

- 500 grams chicken, cut into pieces

- 1 large onion, thinly sliced

- 2 tomatoes, chopped

- 2 tablespoons biryani masala powder

- 1 tablespoon ginger-garlic paste

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon cumin seeds

- 4-5 green cardamom pods

- 4-5 cloves

- 2-inch cinnamon stick

- 4 cups water

- 1/4 cup chopped mint leaves

- 1/4 cup chopped coriander leaves

- 3 tablespoons ghee or oil

- Salt to taste

Instructions:

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

2. Heat ghee or oil in a large pan or pot over medium heat. Add the cumin seeds, cardamom pods, cloves, and cinnamon stick. Saute for a minute until fragrant.

3. Add the sliced onions and saute until they turn golden brown.

4. Add the ginger-garlic paste and saute for another minute Add the ginger-garlic paste and saute for another minute.

5. Add the chopped tomatoes, biryani masala powder, turmeric powder, red chili powder, and salt. Cook for a few minutes until the tomatoes are soft and well-cooked.

6. Add the chicken pieces to the pan and cook for about 5-7 minutes until they start to brown

.

7. Add the soaked and drained basmati rice to the pan, followed by 4 cups of water. Stir gently to combine all the ingredients Add the soaked and drained basmati rice to the pan, followed by 4 cups of water. Stir gently to combine all the ingredients.

8. Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for about 15-20 minutes or until the rice is cooked and the chicken is tender

.

9. Once done, remove the pan from heat and let it sit covered for another 5 minutes.

10. Open the lid and gently fluff the rice using a fork. Garnish with chopped mint leaves and coriander leaves.

11. Serve hot and enjoy your delicious chicken biryani!

Note: You can also add fried onions or nuts and raisins as a garnish for added flavor and texture. Additionally, feel free to adjust the spices and seasoning according to your taste preferences.

Sujit Roy