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 sunflower 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 onion and sauté until golden brown.

4. 4

   Add the garlic and ginger paste, and sauté for another minute.

5. 5

   Add the chicken thighs and cook until they are browned on all sides.

6. 6

   Stir in the curry powder, garam masala, turmeric powder, cayenne pepper, and salt. Cook for 2 minutes.

7. 7

   Add the plain yogurt and mix well. Cook for another 5 minutes.

8. 8

   Add the chicken stock and bring to a boil.

9. 9

   Stir in the drained rice and saffron threads. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

10. 10

    Remove from heat and let it sit, covered, for 10 minutes.

11. 11

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