Measurements

• 2 cups Basmati Rice
• 500g Chicken
• 1 cup Yogurt
• 2 large Onions
• 2 Tomatoes
• 4 cloves Garlic
• 1 inch Ginger
• 3 Green Chilies
• 1/4 cup Cilantro (chopped)
• 1/4 cup Mint Leaves (chopped)
• 1 Lemon
• 2 tbsp Ghee
• 2 tbsp Oil
• 2 Bay Leaves
• 2 Cinnamon Sticks
• 4 Cloves
• 4 Cardamom Pods
• 1 tsp Cumin Seeds
• 1 tbsp Coriander Powder
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Garam Masala
• a pinch of Saffron (soaked in 2 tbsp warm milk)
• 1/4 cup Cashews
• 1/4 cup Raisins
• Salt to taste.

Preparation Method

• 1. Rinse and soak Basmati Rice in water for 30 minutes. Drain and set aside.
• 2. Heat oil in a large pot, add bay leaves, cinnamon, cloves, cardamom, and cumin seeds. Sauté until fragrant.
• 3. Add sliced onions and fry until golden brown. Remove half for garnishing.
• 4. Add garlic, ginger, and green chilies. Sauté for 2 minutes.
• 5. Add chicken pieces and cook until they turn white.
• 6. Stir in tomatoes, yogurt, coriander powder, turmeric, red chili powder, and salt. Cook until chicken is tender and oil separates.
• 7. Add lemon juice, cilantro, and mint leaves. Mix well.
• 8. In a separate pot, bring water to a boil, add salt, and cook rice until 70% done. Drain and set aside.
• 9. Layer half of the cooked rice over the chicken mixture. Sprinkle half of the saffron milk, fried onions, cashews, and raisins.
• 10. Add the remaining rice, saffron milk, fried onions, cashews, and raisins.
• 11. Drizzle ghee over the top and sprinkle garam masala.
• 12. Cover the pot with a tight-fitting lid and cook on low heat for 20 minutes.
• 13. Remove from heat and let it rest for 10 minutes.
• 14. Fluff the biryani gently with a fork before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.