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 oil in a large pan over medium heat. Add the sliced onion and sauté until golden brown.

3. 3

   Add the ginger-garlic paste and sauté for another minute until fragrant.

4. 4

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

5. 5

   Stir in the biryani masala, turmeric powder, red chili powder, and salt. Cook for 2 minutes.

6. 6

   Add the chopped tomatoes and green chilies. Cook until the tomatoes are soft.

7. 7

   Stir in the yogurt and cook for another 2 minutes.

8. 8

   Add the soaked and drained rice to the pan. Pour in enough water to cover the rice by about 1 inch.

9. 9

   Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.

10. 10

    Remove from heat and let it sit, covered, for 5 minutes.

11. 11

    Fluff the rice with a fork and garnish with fresh coriander leaves before serving.