Hyderabadi Chicken Biryani

Instructions

1. 1

   Wash and soak the basmati rice in water for 30 minutes, then drain.

2. 2

   Heat oil in a large pot and fry the sliced onions until golden brown. Remove half of the onions and set aside for garnishing.

3. 3

   Add ginger-garlic paste to the pot and sauté for a minute.

4. 4

   Add chicken pieces and cook until they are lightly browned.

5. 5

   Add yogurt, biryani masala, turmeric powder, red chili powder, and salt. Mix well and cook for 10 minutes.

6. 6

   Add chopped tomatoes and green chilies, and cook until the tomatoes are soft.

7. 7

   Add half of the mint and coriander leaves, and mix well.

8. 8

   In a separate pot, bring water to a boil, add the soaked rice, and cook until it's 70% done. Drain the rice.

9. 9

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

10. 10

    Sprinkle the remaining mint and coriander leaves, garam masala, and the fried onions on top.

11. 11

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

12. 12

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