Spicy 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 cumin seeds and let them sizzle for a few seconds.

3. 3

   Add the sliced onions and cook until they are golden brown.

4. 4

   Add the minced garlic, grated ginger, and chopped green chilies. Cook for 2-3 minutes until fragrant.

5. 5

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

6. 6

   Add the coriander powder, turmeric powder, red chili powder, and salt. Cook for another 2 minutes.

7. 7

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

8. 8

   Stir in the yogurt and cook for 5-7 minutes until the chicken is cooked through and the sauce thickens.

9. 9

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

10. 10

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

11. 11

    Sprinkle the garam masala, fresh coriander, and fresh mint over the rice.

12. 12

    Warm the milk and dissolve the saffron threads in it. Drizzle the saffron milk over the rice.

13. 13

    Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes until the rice is fully cooked and the flavors are well combined.

14. 14

    Fluff the rice gently with a fork and serve hot.