Chicken Biryani

Instructions

1. 1

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

2. 2

   Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

3. 3

   Add the sliced onions and sauté until golden brown.

4. 4

   Add the minced garlic, grated ginger, and chopped green chilies. Sauté for another minute.

5. 5

   Add the chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.

6. 6

   Add the chicken pieces and cook until they are no longer pink.

7. 7

   Stir in the yogurt and cook for another 5 minutes.

8. 8

   Add the garam masala and half of the chopped fresh coriander and mint. Mix well.

9. 9

   In a separate pot, bring water to a boil. Add the soaked and drained rice, and cook until the rice is 70% cooked. Drain the rice.

10. 10

    Layer the partially cooked rice over the chicken mixture in the pot. Sprinkle the remaining fresh coriander and mint on top.

11. 11

    Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the flavors to meld and the rice to finish cooking.

12. 12

    Once done, gently fluff the biryani with a fork and serve hot.