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 onion and sauté until golden brown.

4. 4

   Add the ginger paste and minced garlic, and sauté for another minute.

5. 5

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

6. 6

   Stir in the coriander powder, garam masala, turmeric powder, red chili powder, and salt. Cook for 2-3 minutes.

7. 7

   Add the plain yogurt and mix well. Cook for another 5 minutes until the chicken is cooked through.

8. 8

   In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice, and cook until the rice is 70% cooked. Drain the rice.

9. 9

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

10. 10

    Sprinkle the saffron threads over the rice.

11. 11

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

12. 12

    Once done, fluff the rice gently with a fork.

13. 13

    Garnish with fresh cilantro before serving.