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

3. 3

   Add the ginger-garlic paste and green chilies to the pot, and sauté for another 2 minutes.

4. 4

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

5. 5

   Stir in the biryani masala, chopped tomatoes, and yogurt. Cook for 5-7 minutes until the tomatoes are soft and the chicken is well coated with the spices.

6. 6

   Add the drained rice to the pot and gently mix with the chicken and spices.

7. 7

   Pour in enough water to cover the rice by about 1 inch. Add the saffron strands and bring to a boil.

8. 8

   Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-20 minutes until the rice is cooked and the water is absorbed.

9. 9

   Turn off the heat and let the biryani rest for 10 minutes.

10. 10

    Garnish with chopped mint and coriander leaves before serving.