Chicken Biryani

Instructions

1. 1

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

2. 2

   Heat 10g of 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 to the pot, and sauté for another 2 minutes.

4. 4

   Add chicken breast pieces to the pot and cook until they are lightly browned.

5. 5

   Stir in the biryani masala, yogurt, and chopped tomatoes. Cook for 5-7 minutes until the chicken is cooked through.

6. 6

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

7. 7

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

8. 8

   Sprinkle chopped coriander and mint leaves over the rice.

9. 9

   Drizzle the remaining ghee over the top.

10. 10

    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.

11. 11

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