Herb-Infused 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 25g of ghee in a large pot over medium heat. Add the sliced onions and sauté until golden brown. Remove half of the onions and set aside for garnishing.

3. 3

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

4. 4

   Add the chicken thighs to the pot and cook until they are browned on all sides.

5. 5

   Stir in the biryani masala, salt, and chopped tomatoes. Cook until the tomatoes are soft and the oil starts to separate.

6. 6

   Add the yogurt, coriander leaves, and mint leaves. Mix well and cook for another 5 minutes.

7. 7

   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.

8. 8

   Layer the partially cooked rice over the chicken mixture in the pot. Sprinkle the saffron soaked in a little warm water over the rice.

9. 9

   Drizzle the remaining ghee over the rice and cover the pot with a tight-fitting lid. Cook on low heat for 20-25 minutes, allowing the flavors to infuse and the rice to fully cook.

10. 10

    Once done, gently fluff the biryani with a fork. Garnish with the reserved fried onions and serve hot.