Chicken Biryani with Kothimeera

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 2 tablespoons of oil in a large pot over medium heat. Add the sliced onion and sauté until golden brown.

3. 3

   Add the ginger-garlic paste and sauté for another minute until fragrant.

4. 4

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

5. 5

   Stir in the chopped tomatoes, yogurt, turmeric powder, red chili powder, garam masala, and salt. Cook for 5-7 minutes until the tomatoes are soft and the chicken is well coated with the spices.

6. 6

   Add the soaked and drained rice to the pot, stirring gently to combine with the chicken and spices.

7. 7

   Pour in enough water to cover the rice and chicken mixture by about 1 inch. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the water is absorbed.

8. 8

   Once cooked, remove from heat and let it sit covered for 5 minutes.

9. 9

   Fluff the biryani with a fork, garnish with chopped kothimeera (cilantro) and sliced green chilies.

10. 10

    Serve hot and enjoy your Chicken Biryani with Kothimeera.