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

   Slice the onions thinly. Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the onions and sauté until golden brown. Remove half of the onions and set aside for garnishing.

3. 3

   In the same pan, add the remaining 2 tablespoons of vegetable oil. Add the garlic and ginger, sauté for a minute until fragrant.

4. 4

   Add the chicken breast pieces to the pan and cook until they are no longer pink.

5. 5

   Stir in the biryani masala, turmeric powder, red chili powder, and salt. Mix well to coat the chicken with the spices.

6. 6

   Add the plain yogurt to the pan and mix well. Cook for another 5 minutes until the chicken is cooked through and the sauce thickens.

7. 7

   In a large pot, bring water to a boil. Add the soaked and drained rice to the boiling water. Cook until the rice is 70% cooked, then drain the rice.

8. 8

   Layer the partially cooked rice over the chicken in the pan. Sprinkle the reserved fried onions, fresh coriander leaves, and fresh mint leaves on top.

9. 9

   Cover the pan with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the rice to steam and absorb the flavors.

10. 10

    Once done, gently fluff the biryani with a fork. Serve hot, garnished with additional coriander and mint leaves if desired.