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Easy and Delicious: A Beginner's Guide to Making Chicken Biryani

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into bite-size pieces
• 2 cups basmati rice, rinsed and drained
• 3 cups chicken broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 cup yogurt
• 1/4 cup chopped cilantro
• 2 tbsp ghee or oil
• 2 bay leaves
• 1 cinnamon stick
• 4 green cardamom pods
• 4 cloves
• 1 tsp saffron strands (optional)
• Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, heat the ghee or oil over medium heat. Add the bay leaves, cinnamon stick, green cardamom pods, and cloves. Cook for about 1-2 minutes or until fragrant.

2. Add the onion and cook for about 5-7 minutes or until softened. Add the garlic and ginger and cook for an additional 1-2 minutes.

3. Add the cumin, coriander, turmeric, and garam masala. Cook for another 1-2 minutes, stirring constantly.

4. Add the chicken to the pot and stir to coat with the spices. Cook for about 5-7 minutes or until the chicken is cooked through.

5. Add the rice and stir to combine. Cook for about 1-2 minutes, or until the rice is lightly toasted.

6. Add the chicken broth, yogurt, cilantro, saffron (if using), salt, and pepper. Bring the mixture to a boil.

7. Reduce the heat to a simmer and cover the pot with a lid. Cook for about 18-20 minutes or until the rice is cooked and the liquid has been absorbed.

8. Turn off the heat and let the biryani sit, covered, for an additional 5-10 minutes before serving.

9. Serve the biryani hot, garnished with cilantro or chopped mint, if desired.

Enjoy your homemade chicken biryani! This recipe is packed with flavors and spices and it's perfect for a special occasion or a comforting meal. You can add some vegetables like peas or bell peppers for more nutrients. You can also use boneless chicken thighs for a more tender and juicy meat. Feel free to use other types of meats like lamb or beef.