Chicken Biryani

Marinate Chicken:

1. Make the marinade by mixing yogurt, ginger, garlic, turmeric, red chili powder, garam masala, salt, mint leaves, and lemon juice.
2. Add chicken and coat evenly with the marinade. Keep in the refrigerator for at least 30 minutes. Note: You can also marinate the chicken overnight in the refrigerator.
3. Soak saffron in warm milk, set aside.

Rinse & Soak Rice:

1. Rinse and drain the basmati rice 2 to 3 times. Add 4 cups of water and let it soak for 20 minutes.

Sauté Onions:

1. While the rice is soaking, heat Mazola Canola Oil in a heavy-bottomed pan and add the onions. Cook over medium heat, stirring frequently, until they turn light golden brown, this should take about 15 to 20 minutes.
2. Remove the fried onions from the pan, leaving the excess oil behind for cooking the chicken. Set aside three-fourths of the onions and mix one-fourth into the marinated chicken.

Parboil Rice:

1. In a medium pot, bring 8 cups of water to a boil. Add cumin seeds, bay leaves, star anise, cardamom, cloves, and salt.
2. Drain the soaked rice and add it to the boiling water. Let it boil on high heat, then reduce the heat to medium and cook uncovered for 5 to 6 minutes, or until the rice is about 90% cooked. Drain immediately and set aside.

Cook Chicken:

1. To the pan with the remaining Mazola Canola Oil, add the marinated chicken. Cook on medium heat for 8 to 10 minutes, turning halfway through.

Layer and cook Biryani:

1. Carefully layer the partially cooked rice over the chicken, then top with caramelized onions and saffron-infused milk.
2. Cover the pot tightly with aluminum foil and place a weight over the lid. Cook on low heat for 20 minutes to allow the rice to steam. Turn off the heat and let it sit for another 10 minutes before opening the pot.
3. Garnish with parsley or cilantro. Before serving, let the biryani sit uncovered for 5 minutes. Gently fluff the rice with a fork or silicone spatula to help firm up the delicate grains and prevent breakage.