Traditional Chicken Biryani is made with chicken, rice, herbs, and other spices…The result is a delicious meal loaded with flavors.

Scale

2 cups basmati rice

1 1/2 pounds chicken legs

1 ginger (minced)

1 red chili (sliced thinly)

5 yellow onions (sliced thinly)

2 1/2 teaspoons garam masala

1/2 cup plain yogurt

1 cup of water

1 tablespoon tomato paste

1 1/2 cup raisins

1 bay leaf

1 1 /2 teaspoons ground turmeric

3 tablespoons oil

salt and pepper

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Preheat oven to 350 degrees Fahrenheit.
Rinse rice and boil a large pot of water seasoned with salt. Add rice and cook for about 8 minutes, then drain.
In a large skillet over medium heat, heat about 1 tablespoon of oil. Season the chicken legs with salt and pepper. Cook until both sides are golden brown. Transfer to a plate and set aside.
Add more oil to the skillet (about 2 tablespoons), reduce the heat, and cook the onions until golden as well. Set aside half of the onions.
Put the heat back to medium and add ginger, garam masala, chili, garlic, and tomato paste. Cook for a couple of minutes or until the fragrance is released.
Add yogurt, water, turmeric, and bay leaf, and bring to a boil before adding raisins. Put the cooked chicken back, too. Simmer for about 8 to 10 minutes to allow the chicken to cook through.
Put half of the rice in a baking dish along with half of the chicken mixture and half of the reserved onions. Do the same with the other half.
Cover and bake for half an hour.

Serve it with sliced almonds, parsley, or sliced lemon and fresh onions.