Wedding Chicken Biryani

1: In a pot, heat oil and add sliced onions, cardamom, cinnamon, cloves, and star anise.

2: Brown the onions, then add coriander leaves, mint leaves, ginger-garlic paste, Kashmiri red chilli powder, turmeric powder, and garam masala. Sauté for a minute.

3: Add chopped tomatoes, green chillies and curd.

4: Mix well and sauté until the oil starts to separate.

5: Add marinated chicken to the pot and cook.

6: Add enough water to create a gravy. Allow chicken to cook.

7: In a separate pot, cook basmati rice with chopped coriander, salt, and drain when it’s 60-70% cooked.

8: Add the partially cooked rice to the pot with the chicken, ensuring the gravy covers the rice.

9: Add extra water if needed and salt generously.

10: Close the lid and cook for 15-20 minutes until the rice absorbs the gravy.

11: Remove from heat and let it rest for at least 15 minutes before serving.