Mughlai Chicken Biryani

Instructions

1. 1

   Wash and soak the basmati rice in water for 30 minutes, then drain.

2. 2

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

3. 3

   Add ginger-garlic paste and green chilies, sauté for another minute.

4. 4

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

5. 5

   Stir in chopped tomatoes, biryani masala, and salt. Cook until the tomatoes are soft.

6. 6

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

7. 7

   In a separate pot, bring water to a boil. Add the soaked rice and cook until it's 70% done. Drain the rice.

8. 8

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

9. 9

   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 fully cook.

10. 10

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