In a large bowl, add the chicken pieces.
Add ginger-garlic paste, lime juice, chopped green chilies, salt, red chili powder, garam masala powder, cumin powder, turmeric powder, coriander leaves, mint leaves, and yogurt.
Mix well to ensure the chicken is coated with the spices.
Marinate the chicken at least for an hour.
In a large pot, add 2 liters of water.
Add salt, bay leaves, maze, star anise, cloves, cardamom pods, cinnamon, and ghee to the water and bring to a boil.
Drain the soaked basmati rice and add it to the pot. Stir gently.
Let the rice cook on high heat until it is almost cooked, but still has a slight bite to it.
Turn off the heat and drain the water from the rice.
Remove the whole spices from the rice and keep aside.
Add Oil, Ghee, and Whole spices to a pan.
Add chopped onions to the pan and cook until they are dark brown and caramelized.
Add the marinated chicken to the pan and cover it. Cook the chicken for 30-40 minutes.
Add Biryani masala to the pan and allow it to cook until it releases oil and is very well cooked.
Add drained and cooked rice to the pan and top it with fried onions and coriander leaves.
Drizzle saffron water over the rice.
Cook the rice on high flame for 3-4 minutes.
The chicken biryani is now ready.
Ingredients
Directions
In a large bowl, add the chicken pieces.
Add ginger-garlic paste, lime juice, chopped green chilies, salt, red chili powder, garam masala powder, cumin powder, turmeric powder, coriander leaves, mint leaves, and yogurt.
Mix well to ensure the chicken is coated with the spices.
Marinate the chicken at least for an hour.
In a large pot, add 2 liters of water.
Add salt, bay leaves, maze, star anise, cloves, cardamom pods, cinnamon, and ghee to the water and bring to a boil.
Drain the soaked basmati rice and add it to the pot. Stir gently.
Let the rice cook on high heat until it is almost cooked, but still has a slight bite to it.
Turn off the heat and drain the water from the rice.
Remove the whole spices from the rice and keep aside.
Add Oil, Ghee, and Whole spices to a pan.
Add chopped onions to the pan and cook until they are dark brown and caramelized.
Add the marinated chicken to the pan and cover it. Cook the chicken for 30-40 minutes.
Add Biryani masala to the pan and allow it to cook until it releases oil and is very well cooked.
Add drained and cooked rice to the pan and top it with fried onions and coriander leaves.
Drizzle saffron water over the rice.
Cook the rice on high flame for 3-4 minutes.
The chicken biryani is now ready.