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 the vegetable oil in a large pot over medium heat. Add the sliced onions and sauté until golden brown.

3. 3

   Add the ginger-garlic paste and green chilies to the pot, and sauté for another 2 minutes.

4. 4

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

5. 5

   Stir in the biryani masala, salt, and chopped tomatoes. Cook for 5 minutes until the tomatoes soften.

6. 6

   Add the yogurt to the pot and mix well. Cook for another 5 minutes.

7. 7

   Add the drained rice to the pot, along with 600ml of water. Stir gently to combine.

8. 8

   Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 20-25 minutes, or until the rice is fully cooked and the water is absorbed.

9. 9

   Remove the pot from heat and let it sit, covered, for 10 minutes.

10. 10

    Garnish the biryani with chopped mint and coriander leaves before serving.