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 2 tablespoons of vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

3. 3

   Add the sliced onion and sauté until golden brown.

4. 4

   Add the ginger-garlic paste and sauté for another minute.

5. 5

   Add the chopped tomatoes, biryani masala, turmeric powder, and salt. Cook until the tomatoes are soft and the oil starts to separate from the mixture.

6. 6

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

7. 7

   Stir in the yogurt and cook for another 5 minutes.

8. 8

   Add the soaked and drained rice to the pot, gently mixing it with the chicken and spices.

9. 9

   Pour in enough water to cover the rice by about 1 inch. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.

10. 10

    Remove from heat and let it sit, covered, for another 5 minutes.

11. 11

    Fluff the biryani with a fork, garnish with fresh coriander, and serve hot.