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Quick and Easy Chicken Biryani Recipe

**Ingredients:**

*For marination:*
- 1 kg chicken (bone-in pieces)
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 2 tsp red chili powder (adjust for spice preference)
- 1 tsp coriander powder
- 1 tsp cumin powder or seeds
- 1 tsp garam masala
- 1 tsp salt
- 1 tsp red chili flakes


*For rice:*
- 2 cups basmati rice (soaked for 30 minutes)
- 4 cups water
- 4-5 whole cloves
- 2-3 green cardamom pods
- 1 bay leaf
- 1 cinnamon stick
- 1 tsp salt
- a few strands of safran

*For assembling and cooking:*
- 1/2 cup cooking oil or ghee
- Fried onions for garnishing (optional)
- Extra chopped cilantro and mint leaves for layering

**Instructions:**

1. **Marinate the Chicken:**
- In a large mixing bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala and the salt. Mix well to coat the chicken evenly.
- Cover the bowl and let the chicken marinate for at least 1 hour (or overnight for more intense flavor) in the refrigerator.

2. **Prepare the Rice:**
- Rinse the soaked basmati rice and drain. In a large pot, bring 4 cups of water to a boil. Add the cloves, cardamom pods, bay leaf, cinnamon stick, saffron strands and 1 tsp salt.
- Add the soaked rice and cook until it's 70% cooked (parboiled). The grains should be soft but still firm. Drain and set aside.

3. **Caramelize the Onions:**
- In a large, heavy-bottomed pot or deep pan, heat the cooking oil or ghee over medium heat. Add the sliced onions and sauté until they turn golden brown and caramelized

4. **Cook the Marinated Chicken:**
- In the same pot add the marinated chicken along with all the marinade. Cook on medium heat for about 8-10 until it changes color, then add tomatoes, caramelized onions, water and cover on medium heat for another 8 minutes until the sauce is reduced.

5. **Layer the Biryani:**
- Spread the parboiled rice evenly over the chicken layer. Sprinkle some cilantro, mint leaves, and the reserved fried onions on top.

6. **Dum Cooking (Steaming):**
- Cover the pot with a tight-fitting lid or seal. Reduce the heat to low and let the biryani cook for 20-25 minutes.
- To check if it’s done, when you remove the lid, and the rice should be fluffy and aromatic.

7. **Serve:**
- Gently fluff the biryani with a fork to mix the layers without breaking the rice. Serve hot, garnished with more fried onions and fresh herbs, if desired.

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