Desi Murgi Chicken Biryani

Ingredients:

• 1 kg Desi murgi chicken, cut into pieces
• 2 cups basmati rice
• 3 onions, thinly sliced
• 2 tomatoes, chopped
• 1 cup yogurt
• 2 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 2 tsp garam masala
• 1 tsp cumin seeds
• 4 cloves
• 4 cardamom pods
• 2 bay leaves
• 1 cinnamon stick
• Fresh coriander and mint leaves
• Saffron strands soaked in warm milk
• Salt to taste
• Ghee or oil for cooking

Instructions:

1. Marinate the Desi murgi chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, and salt for at least 1 hour.
2. Cook the basmati rice with whole spices (cumin, cloves, cardamom, bay leaves, cinnamon) until 70% done. Drain and set aside.
3. In a large pan, heat ghee or oil and fry the onions until golden brown. Remove half of the onions and set aside for garnish.
4. Add tomatoes to the remaining onions and cook until soft.
5. Add marinated Desi murgi chicken and cook until the chicken is done.
6. Layer the partially Desi Murgi cooked rice over the chicken mixture. Sprinkle saffron milk, fried onions, fresh coriander, and mint leaves on top.
7. Cover the pan and cook on low heat (dum) for about 20 minutes.
8. Serve hot with raita and salad.