Chicken Biryani with Saffron and Cashew Cream

This Chicken Biryani combines traditional Indian spices and cooking techniques with a creative touch of saffron and a drizzle of cashew cream for added richness. The aromatic basmati rice is layered with marinated chicken and fragrant spices, creating a dish that's both comforting and elegant. Perfect for special occasions or a cozy dinner, this recipe meets dietary needs while delivering bold flavors and textures.

Ingredients:

• 2 cups basmati rice
• 1 lb chicken, cut into pieces
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup plain yogurt
• 3 tablespoons ginger-garlic paste
• 2-3 green chilies, slit
• 1/4 teaspoon saffron strands
• 1/4 cup warm milk
• 1/2 cup cashews, soaked
• 2-3 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1 bay leaf
• 4-5 whole cloves
• 2-3 cardamom pods
• 1-2 cinnamon sticks
• Salt to taste
• Fresh cilantro and mint for garnish

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes and then drain.
2. In a bowl, marinate the chicken with yogurt, ginger-garlic paste, coriander powder, garam masala, and salt. Let it marinate for at least 1 hour.
3. In a large pot, heat ghee or oil over medium heat. Add the cumin seeds, bay leaf, cloves, cardamom, and cinnamon, sautéing until fragrant.
4. Add the sliced onions and cook until golden brown. Stir in the chopped tomatoes and green chilies, cooking until the tomatoes soften.
5. Add the marinated chicken to the pot and cook until the chicken is browned and cooked through.
6. In a separate pot, bring water to a boil and add the soaked rice. Cook until the rice is 70% done, then drain.
7. In the chicken pot, layer the partially cooked rice over the chicken mixture. Drizzle the saffron-infused milk over the rice.
8. Cover the pot with a tight lid and cook on low heat for 25 minutes to allow the flavors to meld.
9. While the biryani cooks, blend soaked cashews with a little water to make a smooth cream.
10. Once the biryani is done, gently fluff it with a fork. Serve hot, drizzled with cashew cream and garnished with fresh cilantro and mint.