Chicken Handi Biryani

Instructions

1. 1

   Rinse the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.

2. 2

   Heat 2 tablespoons of cooking oil in a large handi or pot over medium heat. Add cumin seeds and let them splutter.

3. 3

   Add sliced onions and sauté until golden brown.

4. 4

   Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

5. 5

   Add chopped tomatoes and cook until they become soft and oil starts to separate.

6. 6

   Add chicken pieces, turmeric powder, red chili powder, and salt. Cook until the chicken is browned.

7. 7

   Stir in yogurt, green chilies, garam masala, and half of the coriander and mint leaves. Cook for another 5-7 minutes.

8. 8

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

9. 9

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

10. 10

    Drizzle the remaining 2 tablespoons of cooking oil over the rice. Sprinkle the remaining coriander and mint leaves on top.

11. 11

    Cover the handi 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.

12. 12

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