Chicken Biryani

_{Step 1/4}

Marinate the Chicken

• 150g Chicken
• 40g Plain Yogurt
• 2 tsp Ginger-garlic Paste
• 1/4 tsp Turmeric Powder
• 1/4 tsp Red Chili Powder
• 1/4 tsp Garam Masala
• 1/4 tsp Ground Cumin
• 1/4 tsp Ground Coriander

In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, ground cumin, ground coriander, red chili powder, garam masala, and salt. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 30 minutes, or overnight for best results.

_{Step 2/4}

Prepare the Rice

• 60g Basmati Rice
• 150mL Chicken Broth
• 2 Green Cardomon Pods
• 1 Small Cinnamon Stick
• 1 Clove
• 1 Bay Leaf

Rinse the basmati rice under cold water until the water runs clear. In a pot, bring broth to a boil with cardamom, cinnamon, clove, and bay leaf. Add rice and cook until it’s 80% done (about 8-10 minutes). Drain and set aside.

_{Step 3/4}

Cook the Biryani

• 1 tsp Ghee
• 1/2 Small Onion
• 1/2 Roma Tomato
• 5g Fresh Cilantro
• 5g Fresh Mint

Heat ghee or olive oil in a skillet over medium heat. Add the sliced onion and sauté until golden brown. Add marinated chicken with juices from marinade and stir around until chicken is fully cooked (about 10 minutes). Stir in diced tomato, cilantro, and mint. Layer the partially cooked rice over the chicken mixture in the pan. Cover the pan with a tight-fitting lid and cook on low heat for 10-15 minutes, allowing the flavors to meld and the rice to finish cooking.

_{Step 4/4}

Assemble and Serve

Gently fluff the biryani with a fork. Garnish with extra fresh coriander and mint leaves if desired. Serve hot.