Quick 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

   In a large pot, bring 4 cups of water to a boil. Add the soaked rice and cook until 70% done. Drain and set aside.

3. 3

   In a small bowl, soak the saffron threads in the milk and set aside.

4. 4

   Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the sliced onions and cook until golden brown. Remove half of the onions and set aside for garnishing.

5. 5

   Add the remaining 2 tablespoons of vegetable oil to the pan. Add the cumin seeds and let them splutter.

6. 6

   Add the minced garlic, grated ginger, and chopped green chilies. Sauté for a minute until fragrant.

7. 7

   Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.

8. 8

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

9. 9

   Stir in the Greek yogurt and cook for another 5 minutes.

10. 10

    Layer the partially cooked rice over the chicken mixture. Drizzle the saffron milk over the rice.

11. 11

    Sprinkle the garam masala, chopped coriander leaves, and mint leaves over the rice.

12. 12

    Cover the pan 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.

13. 13

    Garnish with the reserved fried onions and serve hot.