Welcome back to Burmawala Kitchen! A classic and aromatic Chicken Biryani recipe. This dish combines tender chicken marinated in rich spices with layers of fragrant basmati rice, saffron, and fresh herbs.

Ingredients:

For Marinating Chicken:

• 1 whole chicken, cut into pieces
• 2 tablespoons garlic paste
• 2 tablespoons ginger paste
• 3 tablespoons dhania jeera (coriander-cumin powder)
• 1 tablespoon garam masala
• 2 teaspoons turmeric powder
• 2 tablespoons chili powder
• 1 tablespoon salt
• 1 teaspoon cardamom powder
• 1 teaspoon black pepper powder
• 1 teaspoon cloves powder
• 2 black cardamoms
• 1 cup dried apricots
• 6 green chilies, slit

For Cooking Chicken Masala:

• 1 cup oil
• 1 tablespoon ghee
• 2 onions, finely sliced
• 1 cinnamon stick

For Rice:

• 3 cups basmati rice
• 1 cinnamon stick
• 5 cardamom pods
• 1 black cardamom
• 5 cloves
• A few black peppercorns
• 2 teaspoons jeera (cumin seeds)

For Layering:

• Saffron soaked in milk
• Fresh coriander leaves, chopped
• Fresh mint leaves, chopped
• Ghee
• Fried onions

For Final Layer:

• Red food colour (optional)
• 1 teaspoon rose water

For Raita:

• 1 bowl yogurt
• 1/2 cucumber, grated
• 1 red onion, chopped
• 1 carrot, grated
• 1 spring onion, chopped
• A bunch of coriander leaves, chopped
• Green chilies (as per taste)
• 1 teaspoon salt

Instructions:

1. Marinating the Chicken:

• In a large bowl, combine the chicken pieces with garlic paste, ginger paste, dhania jeera, garam masala, turmeric powder, chili powder, salt, cardamom powder, black pepper powder, cloves powder, black cardamoms, dried apricots, and slit green chilies.
• Mix well to ensure the chicken is thoroughly coated. Let it marinate for at least 30 minutes or more for better flavour infusion.

2. Cooking Chicken Masala:

• Heat the oil and ghee in a large pan or pot.
• Add finely sliced onions and a cinnamon stick. Fry until the onions turn translucent, about 8 minutes.
• Add the marinated chicken to the pan. Sear the chicken for 5-6 minutes until it changes colour due to the spices getting cooked.
• Continue cooking for another 10 minutes on medium heat.
• Pour in a cup of water, bring the mixture to a boil, then cover with a lid and simmer for 45 minutes until the chicken is tender and the flavours are infused.

3. Preparing the Rice:

• In a separate pot of boiling water, add the cinnamon stick, cardamom pods, black cardamom, cloves, black peppercorns, and jeera.
• Add the basmati rice and cook until it's 40% cooked (approximately 4 minutes). Drain and set aside.

4. Layering the Biryani:

• Take a heavy-bottomed pot. Layer half of the partially cooked rice over the chicken masala.
• Add saffron-soaked milk, fresh coriander, mint leaves, a drizzle of ghee, and some fried onions.
• Add the remaining rice (now 80% cooked) and repeat the layering of saffron milk, coriander, mint, ghee, and fried onions.
• For the final layer, optionally add a touch of red food colour, fried onions, and rose water.

5. Final Cooking:

• Cover the pot with a tight-fitting lid and cook on the lowest heat for 45 minutes to allow the flavours to meld. Ensure it doesn't burn from the bottom.

6. Preparing Raita:

• In a bowl, combine yogurt, grated cucumber, chopped red onion, grated carrot, spring onion, coriander leaves, chopped chilies, and salt. Mix well to achieve a slightly coarse mixture.

7. Serving:

• After 45 minutes, check the Biryani. The long rice grains should be cooked individually and not sticking together.
• Garnish the Chicken Biryani with fresh coriander, onions, and fried onions.

Serve hot with the prepared raita.