Classic Spicy 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 onion and cook until golden brown.

3. 3

   Add the ginger-garlic paste and cook for 1-2 minutes until fragrant.

4. 4

   Add the chopped tomatoes, biryani masala, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate from the mixture.

5. 5

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

6. 6

   Stir in the plain yogurt, chopped cilantro, and chopped mint. Cook for another 5 minutes.

7. 7

   Add the soaked and drained rice to the pot. Pour in 4 cups of water and bring to a boil.

8. 8

   Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is fully cooked and the water is absorbed.

9. 9

   Remove from heat and let it sit, covered, for another 10 minutes.

10. 10

    Fluff the biryani with a fork and serve hot.