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 bowl, mix the yogurt, ginger-garlic paste, biryani masala, and salt. Add the chicken breast pieces and marinate for at least 1 hour.

3. 3

   Heat ghee in a large pot over medium heat. Add sliced onions and sauté until golden brown.

4. 4

   Add chopped tomatoes and green chilies to the pot. Cook until the tomatoes are soft.

5. 5

   Add the marinated chicken to the pot and cook until the chicken is browned and cooked through.

6. 6

   In a separate pot, bring water to a boil. Add the soaked and drained rice, and cook until the rice is 70% cooked. Drain the rice.

7. 7

   Layer the partially cooked rice over the chicken in the pot. Sprinkle chopped coriander and mint leaves on top.

8. 8

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

9. 9

   Once done, gently fluff the biryani with a fork and serve hot.