Chicken Biryani with Gravy

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 cooking oil in a large pot over medium heat. Add cumin seeds and let them splutter.

3. 3

   Add sliced onions and sauté until golden brown.

4. 4

   Add ginger-garlic paste and green chilies, and sauté for another minute.

5. 5

   Add chopped tomatoes, 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 5-7 minutes until the chicken is cooked through.

8. 8

   Add garam masala and 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.

11. 11

    Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes until the rice is fully cooked and the flavors are well combined.

12. 12

    Garnish with fresh coriander leaves before serving.

13. 13

    Serve hot with gravy on the side.