Light Chicken Biryani

1. 1

   Marinate the chicken and prep ingredients

   • In a bowl, combine the chicken pieces, yogurt, 1/2 tbsp ginger-garlic paste, 1/2 tbsp biryani masala, turmeric, red chili powder, and 1/2 tsp salt.
   • Mix well, cover, and let it marinate for at least 15 minutes.
   • Meanwhile, soak the saffron strands in 2 tbsp of warm milk.
   • Rinse the basmati rice until the water runs clear, then soak it in water for 30 minutes.

   TIPMarinating the chicken makes it tender and flavorful. Don't skip this step, even if it's just for a short time.
2. 2

   Parboil the rice

   • In a large pot, bring 4 cups of water to a rolling boil.
   • Add the whole spices (bay leaf, cardamom, cloves, cinnamon) and 1 tbsp of salt.
   • Drain the soaked rice and add it to the boiling water.
   • Cook for 4-5 minutes until the rice is 70% cooked. It should have a slight bite.
   • Immediately drain the rice in a colander and set aside.

   TIPDo not overcook the rice. It will continue to cook during the 'dum' stage. Draining it immediately is key to prevent mushy biryani.
3. 3

   Prepare the chicken masala

   • Heat ghee in a heavy-bottomed pot or handi over medium heat.
   • Add the sliced onions and cook until they turn soft and light golden brown (about 5-7 minutes).
   • Add the remaining 1/2 tbsp ginger-garlic paste and sauté for a minute until fragrant.
   • Add the chopped tomatoes and cook until they become soft and pulpy.
   • Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned and no longer pink.
4. 4

   Layer the biryani

   • Reduce the heat to low. Spread the cooked chicken masala evenly at the bottom of the pot.
   • Sprinkle half of the chopped mint and coriander leaves over the chicken.
   • Gently spread the parboiled rice over the chicken layer.
   • Top the rice with the remaining mint and coriander, lemon juice, and the saffron-infused milk.
   • Cover the pot with a tight-fitting lid. You can seal the edges with dough or place a heavy object on top for a better 'dum'.
5. 5

   Cook on 'Dum'

   Cook the biryani on the lowest possible heat for 15-20 minutes. This process, called 'dum', allows the rice to steam and absorb all the flavors from the masala.

   TIPYou can place a tawa (flat griddle) under the pot to ensure gentle, even heat distribution and prevent the bottom from burning.
6. 6

   Rest and serve

   Turn off the heat and let the biryani rest, covered, for at least 10 minutes. This helps the flavors to meld together. Gently fluff the rice with a fork from the sides before serving.

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