Low-Fat Chicken Biryani Recipe

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Heat oil in a large pot over medium heat. Add cumin seeds, bay leaves, cloves, cardamom pods, and cinnamon stick. Sauté for a minute until fragrant.

Add sliced onions and cook until golden brown. Add minced garlic, grated ginger, and green chilies. Sauté for another minute.

Add chicken pieces to the pot and cook until they are no longer pink. Add turmeric powder, biryani masala powder, red chili powder, and salt. Mix well.

Stir in the plain yogurt and cook for a few minutes until the chicken is well coated with the spices.

Add the soaked and drained basmati rice to the pot. Gently mix it with the chicken and spices.

Pour enough water to cover the rice and chicken. Bring it to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes until the rice is cooked and the flavors are well combined.

Remove from heat and let it sit covered for 5 minutes. Fluff the biryani with a fork.

Garnish with chopped fresh cilantro and mint leaves. Serve hot.