Mild Chicken Biryani

Here's a recipe for a mild Chicken Biryani, perfect for those who prefer less spicy food:

Ingredients:

For the Chicken Marinade:

• 500g chicken thighs or drumsticks, skin removed
• 1/2 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon mild curry powder
• Salt to taste

For the Rice:

• 2 cups basmati rice, soaked for 30 minutes and drained
• 4 cups water
• 1 bay leaf
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• Salt to taste

For the Biryani:

• 2 tablespoons oil or ghee
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1 teaspoon cumin seeds
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• 1 bay leaf
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon mild curry powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Salt to taste
• 1/2 cup fresh coriander leaves, chopped
• 1/2 cup fresh mint leaves, chopped (optional)
• Fried onions (optional, for garnish)
• Saffron strands soaked in warm milk (optional, for color and flavor)

Instructions:

Marinating the Chicken:

1. Prepare the Marinade:
   • In a large bowl, mix the yogurt, ginger-garlic paste, turmeric powder, mild curry powder, and salt. Add the chicken pieces and coat them well with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.

Preparing the Rice:

1. Cook the Rice:
   • In a large pot, bring 4 cups of water to a boil. Add the bay leaf, cardamom pods, cloves, cinnamon stick, and salt. Add the soaked rice and cook until it’s 70-80% done. Drain and set aside.

Preparing the Biryani:

1. Sautéing Spices:

   • In a large, heavy-bottomed pot or deep pan, heat oil or ghee over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.

2. Cooking Onions:

   • Add sliced onions and sauté until they turn golden brown. Remove half of the onions and set aside for garnish.

3. Adding Tomatoes:

   • Add chopped tomatoes and cook until they become soft and mushy.

4. Adding Spices:

   • Add ginger-garlic paste, turmeric powder, mild curry powder, ground coriander, ground cumin, and salt. Cook for a few minutes until the spices are well combined and fragrant.

5. Cooking Chicken:

   • Add the marinated chicken to the pot and cook on medium heat until the chicken is browned and partially cooked, about 10-15 minutes.

6. Layering Rice and Chicken:

   • Spread half of the partially cooked rice evenly over the chicken mixture in the pot. Sprinkle half of the chopped fresh coriander leaves and mint leaves (if using) on top. Spread the remaining rice over the herbs.

7. Adding Saffron Milk:

   • Drizzle the saffron-soaked milk over the top layer of rice for color and flavor (if using).

8. Simmering:

   • Reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for about 20-25 minutes, or until the rice and chicken are fully cooked and tender. Ensure the rice absorbs all the moisture.

9. Resting:

   • Once done, remove from heat and let it rest, covered, for 10 minutes to allow flavors to meld.

10. Garnish and Serve:

    • Garnish with the reserved fried onions, fresh coriander leaves, and mint leaves (if using). Serve hot with raita and salad on the side.

Tips:

• Use chicken thighs or drumsticks for a tender and juicy result.
• Adjust the spice levels according to your taste preferences.
• Ensure the rice-to-water ratio is appropriate to avoid overcooking or undercooking the rice.
• For extra fragrance, you can add a few drops of rose water or kewra water to the biryani.

Enjoy your mild Chicken Biryani!