Simple 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

   In a large pot, bring water to a boil and add a pinch of salt. Add the soaked rice and cook until 70% done. Drain and set aside.

3. 3

   In a large bowl, mix the plain yogurt with turmeric powder, red chili powder, garam masala, and salt. Add the chicken thighs and coat well. Marinate for at least 30 minutes.

4. 4

   Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the cumin seeds and let them splutter.

5. 5

   Add the sliced onions and sauté until golden brown. Remove half of the onions and set aside for garnishing.

6. 6

   Add the ginger, garlic, and green chilies to the pan and sauté for a few minutes until fragrant.

7. 7

   Add the chopped tomatoes and cook until they soften and the oil starts to separate.

8. 8

   Add the marinated chicken to the pan and cook until the chicken is no longer pink and is cooked through.

9. 9

   In a small bowl, soak the saffron threads in warm milk and set aside.

10. 10

    In a large pot, layer half of the cooked rice at the bottom. Add the cooked chicken mixture on top of the rice. Layer the remaining rice over the chicken.

11. 11

    Drizzle the saffron milk over the top layer of rice. Sprinkle the reserved fried onions, fresh coriander leaves, and fresh mint leaves over the top.

12. 12

    Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the flavors to meld together.

13. 13

    Remove from heat and let it rest for 5 minutes before serving. Fluff the rice gently with a fork.

14. 14

    Serve the Simple Chicken Biryani hot with raita or your favorite side dish.