Chicken Biryani with Saffron and Cashews

This Chicken Biryani is a delightful blend of traditional Indian flavors with a creative twist. The fragrant basmati rice is layered with marinated chicken, aromatic spices, and a hint of saffron, creating a rich and savory dish. The addition of toasted cashews adds a delightful crunch and nutty flavor, elevating the dish while respecting its traditional roots.

Ingredients:

• 2 cups basmati rice
• 500 grams chicken, cut into pieces
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup plain yogurt
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons ginger-garlic paste
• 2-3 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/4 teaspoon saffron strands
• 1/4 cup warm milk
• 1/4 cup cashews, toasted
• 3-4 tablespoons ghee or oil
• Salt to taste
• 4 cups water

Instructions:

1. Rinse the basmati rice in cold water until the water runs clear, then soak it in water for 30 minutes.
2. In a bowl, combine chicken pieces, yogurt, ginger-garlic paste, cumin seeds, coriander powder, turmeric powder, garam masala, and salt. Marinate for at least 1 hour or overnight for best results.
3. Heat ghee or oil in a large pot over medium heat. Add sliced onions and sauté until golden brown. Remove half for garnishing later.
4. Add the marinated chicken to the pot and cook until the chicken is browned and cooked through, about 10-15 minutes.
5. Add chopped tomatoes, slit green chilies, cilantro, and mint leaves to the chicken. Cook for another 5 minutes until the tomatoes soften.
6. In a separate pot, bring 4 cups of water to a boil. Add the soaked rice and cook until it is 70% done. Drain the rice.
7. Layer the partially cooked rice over the chicken mixture in the pot. Dissolve saffron strands in warm milk and drizzle it over the rice. Sprinkle toasted cashews on top.
8. Cover the pot tightly with a lid and cook on low heat for 20-25 minutes to allow the flavors to meld and the rice to finish cooking.
9. Once done, gently fluff the biryani with a fork and serve hot, garnished with the reserved fried onions.