Kashmiri Chicken Biryani recipe for dinner

Ingredients:

• 2 cups Basmati rice
• 500g boneless chicken, cut into small pieces
• 1 cup thick yogurt
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• Salt to taste
• 3-4 green cardamoms
• 1 cinnamon stick
• 2-3 bay leaves
• 4-5 cloves
• 2 onions, thinly sliced
• 2-3 green chilies, slit
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 1/2 cup milk
• Saffron strands, soaked in 2 tbsp milk
• 1/2 cup ghee

Instructions:

1. Soak the Basmati rice in water for 30 minutes. Drain and keep aside.
2. In a mixing bowl, combine the boneless chicken, yogurt, ginger paste, garlic paste, red chili powder, coriander powder, cumin powder, turmeric powder, and salt. Mix well and marinate for at least 1 hour.
3. Heat ghee in a heavy-bottomed pot. Add the cardamom, cinnamon, bay leaves, and cloves. Sauté for a few seconds.
4. Add the thinly sliced onions and sauté until golden brown.
5. Add the marinated chicken and slit green chilies. Cook for 10-15 minutes on low flame, stirring occasionally, until the chicken is tender.
6. Add the chopped mint and coriander leaves to the chicken and mix well.
7. In a separate pot, boil 4 cups of water. Add the soaked rice and cook until it is 70% done. Drain the water and keep the rice aside.
8. Preheat the oven to 350°F (180°C).
9. In the same heavy-bottomed pot, spread a layer of rice. Then, spread a layer of chicken on top of the rice. Repeat this process until all the rice and chicken is used up.
10. Pour the saffron milk over the top layer of rice.
11. Cover the pot with a tight lid and place it in the preheated oven. Bake for 20-25 minutes or until the rice is fully cooked and fluffy.
12. Garnish with fried onions, chopped mint leaves, and coriander leaves.
13. Serve hot with raita and salad.

Enjoy your delicious Kashmiri Chicken Biryani!