Tomato & Curd Chicken Biryani

Instructions

1. 1

   Rinse the basmati rice thoroughly in cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.

2. 2

   Slice the onions thinly. Chop the tomatoes and set aside.

3. 3

   Heat the vegetable oil in a large, heavy-bottomed pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

4. 4

   Add the sliced onions and sauté until golden brown, about 8-10 minutes.

5. 5

   Stir in the ginger garlic paste and sauté for 1-2 minutes until fragrant.

6. 6

   Add the chopped tomatoes and cook until they soften and the oil begins to separate, about 5 minutes.

7. 7

   Add the chicken breast pieces to the pan. Cook for 3-4 minutes, stirring occasionally.

8. 8

   Add the salt, coriander powder, and kuti hui mirch. Mix well to coat the chicken evenly with the spices.

9. 9

   Lower the heat and add the plain curd. Stir continuously to prevent curdling. Cook for another 5 minutes until the chicken is well coated and the mixture thickens slightly.

10. 10

    Add the soaked and drained rice to the pan. Gently mix to combine with the chicken and masala.

11. 11

    Pour in 2 cups of water. Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and cook for 15-18 minutes, or until the rice is cooked and the water is absorbed.

12. 12

    Turn off the heat and let the biryani rest, covered, for 10 minutes.

13. 13

    Fluff the biryani gently with a fork. Garnish with fresh mint leaves before serving.

14. 14

    Serve hot with raita or your favorite side dish.