Coriander Chicken Biryani

Ingredients:

• 2 cups basmati rice
• 500g chicken, cut into pieces
• 1 cup yogurt
• 1 cup fresh coriander leaves, chopped
• 2 large onions, thinly sliced
• 3 tomatoes, chopped
• 3 tablespoons biryani masala
• 1 tablespoon ginger-garlic paste
• 1/2 cup cooking oil or ghee
• Whole spices (cinnamon, cardamom, cloves)
• Salt to taste

(Calories: Approximately 400 per serving)

Instructions:

Step 1: Rinse basmati rice thoroughly and soak for 30 minutes. Cook until 70% done, then drain.

Step 2: Marinate chicken with yogurt, biryani masala, and half of the chopped coriander leaves. Allow it to marinate for at least 1 hour.

Step 3: In a large pot, heat oil or ghee. Add sliced onions and sauté until golden brown.

Step 4: Add ginger-garlic paste and cook until the raw smell disappears.

Step 5: Add tomatoes and cook until they soften.

Step 6: Add marinated chicken and cook until it's half done.

Step 7: Layer half-cooked rice over the chicken. Sprinkle the remaining coriander leaves.

Step 8: Add the remaining rice and drizzle with saffron-infused milk for color.

Step 9: Cover tightly and cook on low heat until the rice is fully cooked and infused with flavors.

Step 10: Gently fluff the biryani with a fork, ensuring the layers remain intact.

Serve this aromatic Coriander Chicken Biryani with raita and savor the magic of Indian spices in every mouthful.