Spicy 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 2 tablespoons of ghee in a large pot over medium heat. Add the cumin seeds, cinnamon stick, cloves, and cardamom pods. Sauté for 1-2 minutes until fragrant.

3. 3

   Add the sliced onion and sauté until golden brown.

4. 4

   Add the minced garlic and grated ginger, and sauté for another minute.

5. 5

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

6. 6

   Stir in the biryani masala, red chili powder, and salt. Cook for 2-3 minutes.

7. 7

   Add the chopped tomatoes and cook until they soften.

8. 8

   Stir in the plain yogurt and cook for another 5 minutes.

9. 9

   Add the soaked and drained rice to the pot, and gently mix with the chicken and spices.

10. 10

    Pour in enough water to cover the rice by about 1 inch. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the water is absorbed.

11. 11

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

12. 12

    Fluff the biryani with a fork, garnish with fresh coriander leaves, and serve hot.