Bangalore Chicken Biryani

Marinate the Chicken:

• In a large bowl, mix the chicken pieces with yogurt, ginger-garlic paste, green chilies, red chili powder, turmeric, and salt. Let it marinate for 30 minutes to an hour for the flavors to blend.

Prepare Rice:

• Rinse the basmati rice thoroughly in water and soak it for 20 minutes. Drain the water before cooking.
• In a large pot, bring 4 cups of water to a boil. Add bay leaf, cloves, cardamom pods, cinnamon stick, and cumin seeds. Add the soaked rice and cook until it's 70% cooked. Drain the rice and set aside.

Cook the Chicken:

• Heat oil and ghee in a deep pan over medium heat. Add the sliced onions and fry until golden brown. Set aside half for garnish.
• Add the marinated chicken to the pan and cook for 10-15 minutes on medium heat until the chicken is tender and the gravy thickens.

Layer the Biryani:

• In a heavy-bottomed pot, layer half of the cooked rice. Spread half of the cooked chicken mixture on top. Sprinkle some garam masala, fresh coriander, and mint leaves.
• Repeat the layers with the remaining rice, chicken, and herbs.
• Drizzle a little ghee on top and cover the pot with a tight-fitting lid. Cook on low heat for 20-25 minutes (Dum cooking).

Serve:

• Once cooked, gently fluff the rice and mix the layers before serving.
• Garnish with fried onions, more coriander, and mint leaves. Serve with raita and a side salad.