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Chicken Biryani 🍗🍲😍 The Easy Way / Home made Fragrant, flavorful, and satisfying this simplified Chicken Biryani recipe is perfect for home cooks looking for delicious results with minimal fuss. 🛒 Ingredients For the Chicken Marinade: 1 kg bone-in chicken 1 packet Shan Bombay Biryani Masala 2 green chillies, slit 3 tbsp ginger-garlic paste 1 cup thick yogurt (curd) Salt to taste For the Rice: 1 kg Heritage XXL Basmati Rice 4 bay leaves 10 cloves 2 green cardamoms 2 black cardamoms A few pieces of cinnamon stick Salt to taste For Garnish & Layers: 8 medium onions, thinly sliced Fresh mint leaves (a handful) Fresh coriander leaves (a handful) 2 tbsp ghee (clarified butter) 2 tbsp cooking oil 1 tsp Kesar (saffron) powder or soaked saffron strands Juice of 1 lime Optional Sides: 1 cucumber, finely chopped 1 tomato, finely chopped 1 cup curd (for raita) 🍽️ Instructions Step 1: Marinate the Chicken In a large bowl, combine the chicken, yogurt, ginger-garlic paste, green chillies, Shan Bombay Biryani masala, and salt. Mix well until the chicken is fully coated. Let it marinate for at least 30 minutes (or overnight for deeper flavor). Step 2: Fry the Onions Thinly slice the onions and fry them in oil until golden brown and crispy. Drain on a paper towel and set aside. This will be used for layering and garnishing. Step 3: Cook the Chicken In a heavy-bottomed pot, heat a bit of oil or ghee and add the marinated chicken along with a portion of the fried onions. Cook on low heat until the chicken is about 80% done and the masala is well combined and thickened. Step 4: Parboil the Rice Wash and soak the basmati rice for 30 minutes. In a large pot, bring water to a boil and add bay leaves, cloves, cardamoms, cinnamon, and salt. Add the soaked rice and cook until it is 70-80% done. Drain the rice and set aside. Step 5: Prepare Saffron Water (Optional) Soak a pinch of saffron or 1 tsp Kesar powder in 2 tablespoons of warm milk or water. Keep aside. Step 6: Layering the Biryani In a large handi or pot, begin layering: Start with a layer of chicken masala at the bottom Add a layer of parboiled rice Sprinkle fried onions, mint leaves, coriander, lime juice, ghee, and saffron water Repeat layers until all rice and chicken are used up Step 7: Dum Cooking Seal the pot with a tight-fitting lid or dough. Cook on low heat (dum) for 20–25 minutes to allow the flavors to infuse. Step 8: Prepare the Raita (Optional) Mix chopped cucumber, tomato, and curd with a pinch of salt and cumin powder for a quick side raita.