Classic Chicken Biryani

Instructions

1. 1

   Rinse the basmati rice thoroughly in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2. 2

   Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown.

3. 3

   Add the ginger garlic paste and cook for 1 minute until fragrant.

4. 4

   Add the chopped tomatoes and cook for 3-4 minutes until they soften.

5. 5

   Stir in the biryani masala and salt, mixing well.

6. 6

   Add the chicken pieces and cook for 5-7 minutes until the chicken turns white and starts to brown slightly.

7. 7

   Add the plain yogurt, mixing well to coat the chicken. Cook for another 2-3 minutes.

8. 8

   Add the chopped cilantro and mint, stirring to combine.

9. 9

   Pour in 3 cups (720ml) of water and bring to a boil.

10. 10

    Add the soaked and drained rice to the pot. Stir gently to mix.

11. 11

    Cover the pot with a tight-fitting lid, reduce the heat to low, and cook for 18-20 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 and serve hot, garnished with extra cilantro and mint if desired.