Chicken Biryani is adored by everyone in my family. Chicken Curry cooked in Indian spices and layered with Basmati Rice gets cooked in a method called steam locking. Easy to make yet hard to resist.
¼teaspoonfood coloring like red or saffron orange, optional
8 to 10threads of saffron, soaked it in about ¼ cup hot water
Instructions
Bring water to a boil in a large pan and add washed Basmati Rice, whole spices, green chili, salt, and lemon juice. Cook until rice is partially cooked or Al-Dente. Take out the rice in a large colander and drain all the water. Set it aside. (detailed instructions on basmati rice recipe)
Cut chicken breast into about 1 ½-inch cubes. In a large bowl, combine chicken, Biryani Masala, Ginger-Garlic paste, Kashmiri chili powder, cumin-coriander powder, garam masala, and salt. Mix it well and set it aside.
Heat oil in the Dutch oven on medium heat. Add sliced onions and cook until golden.
Now add the marinated chicken. Cook until chicken is no longer pink from outside then add tomatoes and yogurt. Cover the lid and cook for 10 minutes. Uncover and cook until curry thickens. We are looking for saucy curry. Not too watery or not too dry.
Sprinkle cilantro and mint on the chicken curry. Layer the curry with parboiled Basmati rice.
Swirl food coloring and soaked saffron on top of the rice layer. Cover the lid and pop the Dutch oven in the oven.