Indian 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 25g of ghee in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

3. 3

   Add the sliced onions and sauté until golden brown.

4. 4

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

5. 5

   Add the chopped tomatoes, turmeric powder, red chili powder, coriander 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 garam masala, and cook for another 5 minutes.

8. 8

   In a separate pot, bring water to a boil and add the soaked rice. Cook until the rice is 70% cooked, then drain.

9. 9

   Layer the partially cooked rice over the chicken mixture in the pot.

10. 10

    Drizzle the remaining ghee over the rice and sprinkle with fresh coriander and mint leaves.

11. 11

    Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the flavors to meld and the rice to finish cooking.

12. 12

    Remove from heat and let it rest for 5 minutes before serving. Fluff the rice gently with a fork and serve hot.