Easy homemade Chicken Biryani recipe

In a large pan, heat some vegetable oil and add the chopped onion. Cook until the onion is caramelized, then remove a third of the caramelized onions and set aside.

Add the minced garlic and grated ginger, then add the chicken pieces and spices (cinnamon stick, cardamom, cloves, bay leaves, and star anise).

Season with salt and spices (cumin, coriander, curry, red chilli or paprika, black pepper, and turmeric).

Add the chopped tomatoes and cook for 5 minutes, then add hot peppers if desired.

Stir in the yoghurt and 2 cups of water, then cook over medium heat for 30 minutes.

Bring 4 cups of water to a boil in a separate pot with cumin seeds, cinnamon sticks, cardamom, cloves, bay leaves, and one tbsp of salt.

Add the washed basmati rice, cover the pot, and cook over high heat for 8 minutes.

Return to the chicken mixture and add the fresh coriander, mint, and reserved caramelized onions.

Gently mix in the cooked rice, adding a pinch of soaked saffron or saffron colour.

Sprinkle the remaining caramelized onions and a pat of butter or ghee. Cook over low heat for 30 minutes.

Mix the chopped cucumbers, 2 cups of yoghurt, minced garlic, cumin, salt, and mint leaves for the yoghurt salad.

Serve the chicken biryani with the yoghurt salad on the side. Enjoy!