Chicken Biryani

_{Step 1/4}

Marinate the Chicken

In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for best results.

_{Step 2/4}

Prepare the Rice

Rinse the basmati rice under cold water until the water runs clear. In a pot, bring 1 cup of water to a boil with salt, cumin, bay leaf, cardamom pods, and cloves. Add the rinsed rice, reduce the heat, cover, and simmer for about 10-12 minutes, or until the rice is 70-80% cooked. Drain and set aside.

_{Step 3/4}

Cook the Biryani

In a non-stick skillet or pan, heat ghee or oil over medium heat. Add the sliced onions and sauté until golden brown. Add the marinated chicken and cook for 5-7 minutes until the chicken is cooked through. Add the chopped tomato,  garam masala, ground cumin, ground coriander, turmeric powder, and red chili powder. Cook for another 2-3 minutes. Add 60mL of water to the pan and stir to combine. Season with salt and pepper to taste. Simmer for a few minutes until the sauce thickens slightly. Layer the partially cooked rice over the chicken mixture in the pan. Cover the pan with a tight-fitting lid and cook on low heat for 10-15 minutes, allowing the flavors to meld and the rice to finish cooking.

_{Step 4/4}

Assemble and Serve

Gently fluff the biryani with a fork. Garnish with fresh coriander, mint leaves, and fried onions if desired. Serve hot.