Ingredients

• 300 g basmati rice
• 500 g chicken thighs, boneless and cut into pieces
• 2 onions, thinly sliced
• 3 tbsp oil or ghee
• 2 tomatoes, chopped
• 200 ml yogurt
• 1 tsp turmeric
• 1 tbsp biryani masala
• 1 tsp cumin
• 1 tsp chili powder (adjust to taste)
• Salt to taste
• A handful of fresh coriander and mint leaves, chopped
• A few strands of saffron, soaked in 2 tbsp warm milk (optional)
• 350 ml water
• Fried onions and cashews for garnish

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes, then drain.
2. Marinate the chicken pieces with yogurt, turmeric, biryani masala, cumin, chili powder, and salt. Let sit for at least 30 minutes.
3. Heat oil or ghee in a large pot over medium heat. Add the onions and fry until golden and crispy. Remove half and set aside for garnish.
4. Add the marinated chicken pieces to the pot and fry for 5–7 minutes, until lightly browned.
5. Add the chopped tomatoes and simmer until softened.
6. Stir in the rice and add the water. If using saffron, add it now.
7. Cover the pot with a tight-fitting lid, reduce the heat, and let the biryani simmer for 20 minutes, or until the rice is tender and the water is absorbed.
8. Remove the pot from the heat and let it rest for five minutes before serving.
9. Gently fluff the biryani so the chicken and rice combine. Garnish with fried onions, cashews, coriander, and mint.

Vegetarian variation with vegetables

For a vegetarian biryani, the chicken can be replaced with a mix of your favorite vegetables such as cauliflower, carrots, peas, and potatoes. Follow the recipe as described, but adjust the cooking time so the vegetables are tender yet still slightly crisp.