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📍In today's video, we talked about marriage in Islam while cooking a delicious Biryani! For the recipe, check below👇😋

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Ingredients:
For the Chicken:
•⁠ ⁠1 kg bone-in chicken pieces (larger pieces give the best flavor!)
•⁠ ⁠400 g sliced onions (around 5 medium-sized ones)
•⁠ ⁠2 tbsp ginger-garlic paste (the soul of this dish!)
•⁠ ⁠4 medium tomatoes, sliced thinly
•⁠ ⁠6 green chilies, slit lengthwise
•⁠ ⁠1 cup chopped coriander leaves (fresh and fragrant)
•⁠ ⁠1 cup chopped mint leaves (adds that magical touch)
•⁠ ⁠1 cup whisked plain yogurt
•⁠ ⁠5 tbsp store-bought biryani masala (check if it has salt!)
For the Rice:
•⁠ ⁠700 g basmati rice (about 4 cups), soaked for 30 minutes
•⁠ ⁠1/2 tsp shahjeera (caraway seeds)
•⁠ ⁠4 green cardamoms
•⁠ ⁠4 cloves
•⁠ ⁠2 pieces of cinnamon
•⁠ ⁠2 1/2 tbsp salt
•⁠ ⁠2.5 liters water for boiling
•⁠ ⁠10-15 mint leaves for garnish

Prep Work:
1.⁠ ⁠Slice your onions and tomatoes, and slit the green chilies.
2.⁠ ⁠Start by washing the chicken pieces thoroughly. Pat them dry and set aside.
3.⁠ ⁠Chop up the coriander and mint leaves—your kitchen will already smell amazing!
4.⁠ ⁠Whisk the yogurt until smooth.
5.⁠ ⁠Soak the basmati rice for 30 minutes, then drain.

Cooking the Chicken:
1.⁠ ⁠Heat 6 tablespoons of oil in a deep, heavy-bottomed pan. Add the sliced onions and fry them on high heat until golden brown—around 12 minutes. (Don’t rush this part; golden onions make all the difference!)
2.⁠ ⁠Reduce the heat, add the ginger-garlic paste, and sauté for 2 minutes until fragrant.
3.⁠ ⁠Toss in the chicken pieces and stir-fry on high heat for 2-3 minutes until they start to brown slightly.
4.⁠ ⁠Add the biryani masala and a splash of water. Mix well and cook for 3 minutes on medium heat. (Don’t forget to taste your masala—some brands already have salt, so adjust accordingly!)
5.⁠ ⁠Add the sliced tomatoes, give everything a good mix, and cook on medium-low heat until the tomatoes soften—about 5 minutes.
6.⁠ ⁠Reduce the heat to low, stir in the whisked yogurt, and add the chopped coriander and mint leaves. Let everything simmer for 2-3 minutes until the oil separates.
7.⁠ ⁠Cover the pan and let the chicken cook on low heat for 20-25 minutes, stirring occasionally. If there’s too much liquid, cook uncovered for a few minutes until the gravy thickens.

Cooking the Rice:
1.⁠ ⁠In another big pot, bring 2.5 liters of water to a boil. (For extra flavor, you can include the water you soaked the rice in!)
2.⁠ ⁠Add the shahjeera, cardamoms, cloves, cinnamon, and salt to the boiling water. Stir well so the salt dissolves. (The water should taste salty like the sea.)
3.⁠ ⁠Add the drained rice and boil it on high heat. Stir gently to avoid breaking the grains.
4.⁠ ⁠After 8-9 minutes, when the rice is 90% cooked (soft but not mushy), drain it and set it aside.

Layering and Final Touch:
1.⁠ ⁠In a heavy-bottomed pan, spread half of the cooked rice as the base layer.
2.⁠ ⁠Add the cooked chicken and gravy evenly over the rice.
3.⁠ ⁠Cover with the remaining rice as the top layer.
4.⁠ ⁠Sprinkle some fresh mint leaves on top for a burst of color and aroma.
5.⁠ ⁠Cover the pan with a tight lid and cook on the lowest heat for 7-8 minutes. Let it rest for another 20 minutes (patience is key here!).
6.⁠ ⁠When ready to serve, gently mix the chicken and rice together so every spoonful is bursting with flavor.