Chicken Biryani

Ingredients

• 800 gchicken pieces
• 400 gbasmati rice
• 200 gyogurt
• 2onions — fried
• 2 tbspbiryani masala
• 3 tbspghee
• mint and cilantro — chopped
• yellow food color milk — optional
• to tastefine sea salt and black pepper

Method

1. In a large mixing bowl, combine 800 g chicken pieces with 2 tbsp biryani masala and a generous pinch of fine sea salt. Ensure each piece is well-coated. Heat 3 tbsp ghee in a heavy-bottomed pot over medium-high heat. Once the ghee is shimmering, add the chicken pieces in a single layer. Brown them on all sides until they develop a deep golden color, which should take about 8-10 minutes. Remove the chicken and set aside.
2. Thinly slice 2 onions and add them to the same pot, using the remaining ghee. Stir frequently and cook until the onions turn a deep caramel brown, releasing a sweet aroma. This should take about 10-12 minutes. The caramelized onions will add a rich sweetness to the biryani.
3. Return the browned chicken to the pot with the onions. Add 200 g yogurt and stir to coat the chicken evenly. The yogurt will tenderize the meat and add creaminess. Allow the mixture to simmer gently, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly.
4. While the chicken is cooking, rinse 400 g basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. In a separate pot, bring water to a boil and add a pinch of salt. Add the rice and cook until it's about 70% done. The grains should be firm but not hard in the center.
5. Drain the rice and layer it over the chicken mixture in the pot. Dissolve a small pinch of yellow food color in a tablespoon of warm milk, then drizzle it over the rice. This will give the biryani its characteristic golden hue. Cover the pot with a tight-fitting lid and reduce the heat to low.
6. Cook the biryani on low heat for about 15 minutes, allowing the rice to steam and absorb the flavors from the chicken. The rice should be fully cooked and fluffy, with each grain separate. Taste the biryani and adjust the salt if necessary.
7. Finely chop a handful of mint and cilantro. Once the biryani is done, remove the lid and sprinkle the fresh herbs over the top. The herbs will add a fresh, aromatic finish to the dish. Serve the Chicken Biryani hot, straight from the pot, for a family-style meal.