Spicy 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 ghee 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 thighs to the pot and cook until they are browned on all sides.

5. 5

   Stir in the biryani masala, salt, and chopped tomatoes. Cook until the tomatoes are soft and the oil starts to separate.

6. 6

   Add the yogurt to the pot and mix well. Cook for another 5 minutes.

7. 7

   Add the drained rice to the pot and gently mix it with the chicken and spices.

8. 8

   Pour in enough water to cover the rice by about 1 inch. Bring to a boil, then reduce the heat to low.

9. 9

   Sprinkle the saffron, mint leaves, and coriander leaves over the top of the rice.

10. 10

    Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, or until the rice is fully cooked and the liquid is absorbed.

11. 11

    Remove from heat and let it sit, covered, for another 10 minutes.

12. 12

    Fluff the biryani with a fork before serving. Enjoy your Spicy Chicken Biryani!