Chicken Biriya Rice

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.

2. 2

   Cut the chicken breast into bite-sized pieces. In a bowl, mix the chicken with yogurt, half of the garam masala, half of the ground coriander, half of the ground cumin, half of the turmeric, half of the chili powder, and

3. 3

   5 tsp salt. Marinate for at least 20 minutes.

4. 4

   Finely chop the onion, tomatoes, garlic, and ginger.

5. 5

   Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.

6. 6

   Add the garlic and ginger, and cook for 1 minute until fragrant.

7. 7

   Add the marinated chicken to the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

8. 8

   Add the chopped tomatoes, remaining spices (garam masala, coriander, cumin, turmeric, chili powder), and

9. 9

   5 tsp salt. Cook for 5 minutes until the tomatoes are soft and the mixture is well combined.

10. 10

    Add the drained rice to the pan and gently mix with the chicken and sauce.

11. 11

    Pour in 400 ml of water. Bring to a boil, then reduce the heat to low. Cover and simmer for 15-18 minutes, or until the rice is cooked and the water is absorbed.

12. 12

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

13. 13

    Fluff the rice with a fork, garnish with chopped cilantro, and serve hot.