Chicken Biryani Recipe with Enrico’s Ghee

1. Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
2. In a large pot, heat the Enrico's Ghee over medium heat. Add the cumin seeds, cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant.
3. Add the sliced onions and sauté until they turn golden brown.
4. Add the ginger-garlic paste and sauté for another minute.
5. Add the chopped tomatoes and cook until they soften.
6. Add the chicken pieces and cook until they are browned.
7. Add the turmeric powder, red chili powder, and garam masala. Mix well to coat the chicken.
8. Add the plain yogurt and mix well. Cook for another 5-7 minutes.
9. Add the soaked basmati rice and mix gently to combine with the chicken and spices.
10. Add 4 cups of water and salt to taste. Bring to a boil, then reduce the heat to low. Cover and cook for 15-20 minutes or until the rice is cooked and the water is absorbed.
11. Garnish with fresh cilantro, mint leaves, and fried onions.
12. Serve hot with raita or salad.

Enjoy your delicious Chicken Biryani cooked with Enrico's Ghee!