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 pan and fry the onions until golden brown. Remove half of the onions and set aside for garnishing.

3. 3

   Add ginger-garlic paste to the remaining onions in the pan and sauté for a minute.

4. 4

   Add chicken pieces to the pan and cook until they are lightly browned.

5. 5

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

6. 6

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

7. 7

   In a separate pot, bring water to a boil, add the soaked rice, and cook until the rice is 70% cooked. Drain the rice.

8. 8

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

9. 9

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

10. 10

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

11. 11

    Once done, gently fluff the biryani with a fork and garnish with the reserved fried onions.

12. 12

    Serve hot with raita or your choice of side dish.