SIMPLE CHICKEN BIRYANI FOR BEGINNERS | CHICKEN BIRYANI RECIPE FOR BACHELORS

Here is a simple chicken biryani recipe for beginners:

Ingredients:

1 kg boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup plain yogurt
1 tablespoon ginger-garlic paste
1 teaspoon garam masala powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
1/2 teaspoon salt
1/4 cup lemon juice
1 cup basmati rice, rinsed and soaked for 30 minutes
1/2 cup vegetable oil
1 bay leaf
2 green cardamom pods
4 cloves
1 inch cinnamon stick
1/2 teaspoon cumin seeds
1 medium onion, chopped
2 green chilies, chopped
1/2 cup chopped cilantro
1/2 cup chopped mint
Instructions:

In a large bowl, combine the chicken, yogurt, ginger-garlic paste, garam masala powder, turmeric powder, red chili powder, salt, and lemon juice. Mix well to coat the chicken. Cover and refrigerate for at least 30 minutes, or up to overnight.
Heat the oil in a large pot or Dutch oven over medium heat. Add the bay leaf, cardamom pods, cloves, and cinnamon stick. Fry for 1 minute, or until fragrant.
Add the onion and green chilies to the pot. Fry for 5-7 minutes, or until softened.
Add the marinated chicken to the pot. Cook for 10-15 minutes, or until the chicken is cooked through.
Add the rice to the pot. Stir to combine with the chicken.
Add enough water to the pot to cover the rice by 1 inch. Bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is cooked through.
Remove the pot from the heat and let it sit for 10 minutes, covered.
Fluff the rice with a fork and stir in the cilantro and mint.
Serve hot.
Here are some tips for making chicken biryani:

Use good quality basmati rice.
Soak the rice for at least 30 minutes before cooking.
Don't overcook the rice. It should be cooked through, but still have a little bit of a bite to it.
Let the biryani sit for 10 minutes before serving. This will allow the flavors to blend together.
Serve with raita and naan.