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 sliced onions and sauté until golden brown.

3. 3

   Add the ginger-garlic paste and green chilies to the pot, and sauté for another 2 minutes.

4. 4

   Add the chicken pieces to the pot and cook until they are browned on all sides.

5. 5

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

6. 6

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

7. 7

   Layer the partially cooked rice over the chicken mixture in the pot. Sprinkle saffron, mint leaves, and coriander leaves over the top.

8. 8

   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.

9. 9

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