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 minced garlic and grated ginger to the pot and sauté for 1-2 minutes until fragrant.

4. 4

   Add the chopped tomatoes, turmeric powder, cumin powder, coriander powder, garam masala, and chili powder. Cook for 5-7 minutes until the tomatoes are soft and the spices are well combined.

5. 5

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

6. 6

   Stir in the plain yogurt and salt to taste. Cook for another 5 minutes.

7. 7

   Add the soaked and drained basmati rice to the pot. Pour in enough water to cover the rice and chicken mixture by about 1 inch.

8. 8

   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

9. 9

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

10. 10

    Fluff the rice with a fork and garnish with fresh cilantro before serving.