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### Chicken Biryani Recipe
#### Ingredients for Marination:
- **Chicken:** 1.5 kg
- **Red Chilli Powder:** 1.5 tbsp
- **Salt:** 1 tbsp
- **Turmeric Powder:** 1/2 tsp
- **Coriander Powder:** 1.5 tbsp
- **Cumin Powder:** 1 tbsp
- **Ginger Garlic Paste:** 2 tbsp
- **Lemon Juice:** 1 tbsp
- **Cloves:** 5
- **Cinnamon Stick:** 1
- **Green Cardamom:** 5
- **Shahi Zeera (Caraway Seeds):** 1 tbsp
- **Coriander Stems:** 1 tbsp
- **Coriander Leaves:** 1/2 cup, chopped
- **Mint Leaves:** 1/3 cup, chopped
- **Green Chilli Paste:** 2 tbsp
- **Curd/Yogurt:** 1 cup
- **Fried Onion:** 1 cup (from 2 medium onions)
- **Oil:** 1 cup
#### For the Rice:
- **Water:** 2 liters
- **Salt:** 1 tbsp
- **Cumin Seeds:** 1 tbsp
- **Coriander Leaves:** 1 cup, chopped
- **Basmati Rice:** 800 grams, soaked
#### For Layering and Garnish:
- **Mint Leaves:** A few
- **Coriander Leaves:** 4 tbsp, chopped (divided)
- **Fried Onions:** 4 tbsp (divided)
- **Boiled Rice Water:** 1/3 cup
- **Saffron Milk:** 1/2 cup
- **Lemon/Lime Slices:** A few
- **Food Color:** 2 tbsp (optional)
- **Green Chillies:** Chopped, as desired
### Method:
#### Marination:
1. **Prepare the Marinade:** In a large bowl, combine the red chilli powder, salt, turmeric powder, coriander powder, cumin powder, ginger garlic paste, lemon juice, cloves, cinnamon stick, green cardamom, shahi zeera, coriander stems, coriander leaves, mint leaves, green chilli paste, curd/yogurt, fried onion, and oil. Mix well to form a smooth paste.
2. **Marinate the Chicken:** Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for 3 to 4 hours.
#### Preparing the Rice:
1. **Boil the Water:** In a large pot, bring 2 liters of water to a boil. Add 1 tbsp salt, 1 tbsp cumin seeds, and 1 cup chopped coriander leaves.
2. **Cook the Rice:** Add the soaked rice to the boiling water. Cook for 4 minutes, then drain half of the rice and set aside.
#### Layering the Biryani:
1. **First Layer:** Place the marinated chicken at the bottom of a large pot. Spread a layer of the partially cooked rice over the chicken.
2. **Garnish:** Add a few mint leaves, 2 tbsp chopped coriander leaves, 2 tbsp fried onions, and a few slices of lemon or lime.
3. **Second Layer:** Add the remaining rice on top. Pour 1/3 cup boiled rice water, 2 tbsp chopped coriander leaves, 2 tbsp fried onions, saffron milk, and food color (if using) over the rice.
#### Cooking:
1. **Seal and Cook:** Cover the pot with a kitchen towel, then place a lid on top. Cook on high flame for 10 minutes.
2. **Dum Cooking:** Place a tawa (griddle) on the stove and heat for a few minutes. Reduce the flame to low, place the pot on the tawa, and cook for an additional 40 minutes on low flame.
#### Final Steps:
1. **Resting:** Turn off the heat and let the biryani rest for 10 minutes before opening the lid.
2. **Serving:** Gently mix the biryani from the sides, ensuring the layers remain intact. Serve hot.
Enjoy your aromatic and flavorful Chicken Biryani!
--timestamps--
00:00 - Introduction
00:28 - Preparing the Marinade
01:58 - Boiling the Rice
02:24 - Layering the Biryani
03:33 - Serving the Biryani
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