Arabic Chicken Biryani - Pungu’s Kitchen

Ingredients

• basmati rice, rinsed and soaked for 30 minutes: 2 cups
• whole chicken, cut into pieces: 1
• onion, thinly sliced: 1 large
• garlic, minced: 4 cloves of
• ginger, grated: 1-inch piece of
• tomatoes, chopped: 2
• plain yogurt: 1/2 cup
• tomato paste: 2 tablespoons
• cumin powder: 1 teaspoon
• coriander powder: 1 teaspoon
• turmeric powder: 1 teaspoon
• red chili powder: 1 teaspoon
• cinnamon stick: 1
• cardamom pods: 4
• cloves: 4
• saffron threads, soaked in 2 tablespoons warm milk: 1/4 teaspoon
• raisins and sliced almonds: Handful of
• Chopped cilantro and mint leaves for garnish
• Salt and pepper to taste
• Cooking oil or ghee