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Here’s the recipe of Flavourful Chicken Biryani.

Ingredients:

For the Rice:

• 2 cups Basmati rice
• 4 cups water
• 1 bay leaf
• 4 cloves
• 4 cardamom pods
• 1 cinnamon stick
• 1 tsp salt
• 1 tbsp ghee or oil

For the Chicken Marinade:

• 500g chicken, cut into pieces
• 1 cup yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tbsp lemon juice
• Salt to taste

For the Biryani:

• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 1/2 cup milk
• A pinch of saffron threads (optional)
• 1/4 cup ghee or oil
• 1 tsp cumin seeds
• 1 bay leaf
• 4 cloves
• 4 cardamom pods
• 1 cinnamon stick
• 1 star anise
• 1/2 cup fried onions (optional, for garnish)

Instructions:

Preparing the Rice:

1. Wash and soak the Basmati rice for 30 minutes. Drain the water.
2. In a large pot, boil 4 cups of water. Add the bay leaf, cloves, cardamom pods, cinnamon stick, salt, and ghee or oil.
3. Add the drained rice and cook until the rice is 70-80% cooked (the rice should still be slightly firm).
4. Drain the rice and set aside.

Marinating the Chicken:

1. In a bowl, mix the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, lemon juice, and salt.
2. Add the chicken pieces and mix well to coat. Marinate for at least 1 hour (overnight for best results).

Making the Biryani:

1. Heat ghee or oil in a large, heavy-bottomed pot. Add cumin seeds, bay leaf, cloves, cardamom pods, cinnamon stick, and star anise.
2. Add the sliced onions and cook until golden brown.
3. Add the chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil begins to separate.
4. Add the marinated chicken and cook on medium heat until the chicken is 70% cooked.
5. Add the chopped mint and coriander leaves. Mix well.
6. Layer the partially cooked rice over the chicken mixture.
7. Warm the milk slightly and add the saffron threads to it (if using). Pour this saffron milk over the rice.
8. Cover the pot with a tight-fitting lid. You can also seal the lid with dough to ensure it is airtight.
9. Cook on low heat (dum) for 20-30 minutes until the rice is fully cooked and the flavors have melded together.
10. Let it rest for 10 minutes before opening the lid.

Serving:

1. Gently fluff the biryani with a fork.
2. Garnish with fried onions if desired.
3. Serve hot with raita, salad, or a boiled egg. Enjoy your delicious homemade biryani!