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 cumin seeds and let them sizzle for a few seconds.

3. 3

   Add the sliced onions and sauté until golden brown.

4. 4

   Add the ginger garlic paste and sauté for another minute.

5. 5

   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.

6. 6

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

7. 7

   Stir in the yogurt and cook for another 5 minutes.

8. 8

   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.

9. 9

   Layer the partially cooked rice over the chicken mixture. Drizzle the remaining ghee over the rice.

10. 10

    Sprinkle garam masala, coriander leaves, and mint leaves over the top.

11. 11

    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.

12. 12

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