Chicken Biryani

Ingredients

• 400 g Chicken Thigh
• 180 g Basmati Rice
• 2 pcs Onion
• 2 pcs Tomato
• 2 tbsp Ginger Garlic Paste
• 120 ml Yogurt
• 4 tbsp Ghee
• 1 tsp Cumin Seeds
• 2 tsp Coriander Powder
• 1.5 tsp Kashmiri Chili Powder
• 0.5 tsp Turmeric Powder
• 4 pcs Green Cardamom
• 1 pcs Cinnamon Stick
• 1 pcs Bay Leaf
• 8 tbsp Mint
• 8 tbsp Coriander
• 1 pcs Lemon
• 1.0833333333333333 tbsp Salt
• 1 tsp Garam Masala
• 2 pcs Green Chili
• 2.68 l Water

Method

1. In a bowl, coat {chicken_thigh} with {yogurt}, {ginger_garlic_paste}, {coriander_powder}, {kashmiri_chili_powder}, {turmeric_powder}, half the {garam_masala}, and {salt}. Mix well and let it stand until the surface looks well coated and lightly stained.
2. Rinse {basmati_rice} in several changes of water until the water runs mostly clear, then soak it so the grains cook long and separate.
3. Heat {ghee} in a wide pot over medium heat, add {onion} with a pinch of {salt}, and fry, stirring often, for deep golden edges and a sweet nutty aroma. Do not rush this color because it builds the biryani's depth.
4. In the same pot over medium heat, add {cumin_seeds}, {green_cardamom}, {cinnamon_stick}, and {bay_leaf}; bloom until fragrant. Stir in {tomato}, {green_chili}, more {salt}, and the remaining {ginger_garlic_paste}, then cook until the tomatoes break down and the oil starts to separate.
5. Add the marinated {chicken_thigh} to the pot over medium-high heat and bhuna hard, stirring and scraping, until the raw smell fades, the masala clings tightly, and the chicken is nearly cooked through. Add a splash of {water} if the pot looks dry so the masala does not catch.
6. Bring fresh {water} to a boil in a separate pot over high heat, season well with {salt}, and add soaked {basmati_rice}. Boil until the grains are elongated and the centers are still slightly firm, then drain at once so they finish on dum.
7. Spread the drained {basmati_rice} over the {chicken_thigh} masala, then scatter {mint}, {coriander}, the remaining {garam_masala}, and a little {ghee}. Sprinkle a little {water} over the top so steam circulates evenly.
8. Cover the pot tightly and cook on the lowest heat until the rice is fully tender, the layers smell unified, and the steam has finished the chicken gently without breaking the grains.
9. Rest the biryani off the heat briefly, then fluff gently from the sides to keep the grains long. Finish with a squeeze of {lemon} for brightness and serve hot.