Easy 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

   In a large pot, bring water to a boil and add a pinch of salt. Add the soaked rice and cook until 70% done. Drain and set aside.

3. 3

   In a large bowl, mix the plain yogurt with turmeric powder, red chili powder, garam masala, and salt. Add the chicken drumsticks and coat them well. Marinate for at least 30 minutes.

4. 4

   Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

5. 5

   Add the sliced onions and cook until golden brown. Add the minced garlic, grated ginger, and chopped green chilies. Cook for another 2 minutes.

6. 6

   Add the chopped tomatoes and cook until they soften and the oil starts to separate.

7. 7

   Add the marinated chicken to the pan and cook until the chicken is browned on all sides.

8. 8

   Add the chopped coriander leaves and mint leaves. Mix well.

9. 9

   In a small bowl, soak the saffron threads in warm milk.

10. 10

    In a large pot, layer half of the partially cooked rice. Add the chicken mixture on top, then layer the remaining rice over the chicken.

11. 11

    Drizzle the saffron milk over the top layer of rice.

12. 12

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

13. 13

    Remove from heat and let it rest for 10 minutes before serving.

14. 14

    Fluff the rice gently with a fork and serve hot.