Chickean Pieces, Rice, Biryani masala, Coriander, Yogurt, Onions, Tomatoes, Green Beans, Ginger-Garlic Paste, Red Chili Powder, Turmeric Powder, Salt, Butter, Oil, Water
To prepare Chicken Biryani, start by marinating chicken pieces in a mixture of yogurt, ginger-garlic paste, red chili powder, turmeric, and biryani masala. Allow it to marinate for at least 30 minutes. Meanwhile, parboil basmati rice with whole spices like bay leaves, cardamom, and cloves until 70% cooked. In a separate pan, sauté sliced onions until golden brown, and set aside. In a large pot, layer the marinated chicken at the bottom, followed by partially cooked rice and the caramelized onions. Drizzle saffron-infused milk and sprinkle chopped mint and coriander leaves between the layers. Cover tightly and cook on low heat until the chicken is tender and the rice is fully cooked. Garnish with fried onions, cashews, and raisins.
Allow the biryani to rest for a few minutes before gently fluffing the rice and serving it hot with raita or a side salad.