Spicy Chicken Biryani

Instructions

1. 1

   Wash and soak the basmati 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 to the pot and sauté for 2 minutes until fragrant.

4. 4

   Add the chicken drumsticks and cook until they are lightly browned on all sides.

5. 5

   Stir in the biryani masala, red chili powder, and salt to taste. Cook for another 2 minutes.

6. 6

   Add the chopped tomatoes and cook until they soften.

7. 7

   Stir in the yogurt, green chilies, mint leaves, and coriander leaves. Cook for 5 minutes until the chicken is well coated with the spices.

8. 8

   In a separate pot, bring water to a boil and add the soaked rice. Cook until the rice is 70% cooked, then drain.

9. 9

   Layer the partially cooked rice over the chicken mixture in the pot.

10. 10

    Drizzle the remaining ghee over the rice and sprinkle the reserved fried onions on 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.