Measurements

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

Preparation Method

• Rinse the basmati rice under cold water until the water runs clear.
• Soak the rice in water for 30 minutes, then drain.
• Heat 1 tbsp of ghee and 1 tbsp of oil in a large pot over medium heat.
• Add the bay leaves, cinnamon sticks, cardamom pods, cloves, and cumin seeds.
• Sauté until fragrant.
• Add the sliced onions and cook until golden brown.
• Add the garlic, ginger, and green chilies.
• Sauté for another 2 minutes.
• Add the chicken pieces and cook until they are no longer pink.
• Add the chopped tomatoes, yogurt, coriander powder, turmeric powder, red chili powder, garam masala, and salt.
• Cook until the chicken is fully cooked and the oil separates from the masala.
• In a separate pot, bring water to a boil.
• Add the soaked and drained basmati rice.
• Cook until the rice is 70% done, then drain the water.
• Layer the partially cooked rice over the chicken mixture.
• Sprinkle the chopped cilantro, mint leaves, lemon juice, cashews, raisins, and saffron milk over the rice.
• Drizzle the remaining ghee and oil over the top.
• Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes.
• Turn off the heat and let the biryani rest for 10 minutes.
• Fluff the rice gently with a fork before serving.

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