Here's a recipe for homemade chicken biryani:

 

Ingredients:

• 2 cups basmati rice
• 500g chicken, cut into pieces
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 4 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise
• 1/2 cup plain yogurt
• 2 tablespoons biryani masala powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 cup chopped fresh coriander leaves
• 1/2 cup chopped fresh mint leaves
• 1/4 cup ghee or vegetable oil
• 1 cinnamon stick
• 4 green cardamom pods
• 4 cloves
• Salt to taste
• Saffron strands (optional)
• 2 tablespoons warm milk

Instructions:

1. Wash the basmati rice thoroughly and soak it in water for about 30 minutes. Drain the water and set the rice aside.

2. In a large pan or Dutch oven, heat the ghee or oil over medium heat. Add the sliced onions and sauté until they turn golden brown and crispy. Remove half of the onions and set them aside for garnishing.

3. To the remaining onions in the pan, add the minced garlic, grated ginger, and green chilies. Sauté for a minute until fragrant.

4. Add the chicken pieces to the pan and cook until they are lightly browned on all sides.

5. Now, add the chopped tomatoes, biryani masala powder, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Stir well to coat the chicken with the spices. Cook for 5-7 minutes until the tomatoes are soft and the spices are well combined.

6. In a separate pot, bring water to a boil. Add the soaked and drained rice to the boiling water and cook until it is 70% cooked. The rice grains should still have a slight bite to them. Drain the rice and set it aside.

7. Layer the partially cooked rice over the chicken in the pan. Sprinkle the chopped coriander leaves and mint leaves over the rice. If using saffron, dissolve it in warm milk and drizzle it over the rice for a vibrant color and aroma.

8. Cover the pan with a tight-fitting lid and cook on low heat for about 20-25 minutes. This will allow the flavors to meld together and the rice to fully cook.

9. Once cooked, remove the lid and gently fluff the rice with a fork, taking care not to break the rice grains.

10. Garnish the biryani with the reserved fried onions.

Your homemade chicken biryani is ready to be served! Enjoy it hot with raita (yogurt sauce) or a side salad.

Note: You can customize this recipe by adding vegetables like carrots, peas, or potatoes along with the chicken. Adjust the spice levels according to your taste preferences.