Classic 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 1 tablespoon of vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

3. 3

   Add the chopped onion and sauté until golden brown.

4. 4

   Add the minced garlic, grated ginger, and chopped green chili. Sauté for another 2 minutes.

5. 5

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

6. 6

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

7. 7

   Stir in the plain yogurt, garam masala, chopped cilantro, and chopped mint. Cook for another 5 minutes.

8. 8

   In a separate pot, bring 2 cups of water to a boil. Add the soaked and drained rice, and cook until the rice is 70% cooked. Drain the rice.

9. 9

   Layer the partially cooked rice over the chicken mixture in the pot. Drizzle the remaining 1 tablespoon of vegetable oil over the rice.

10. 10

    Cover the pot 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.

11. 11

    Fluff the rice gently with a fork and serve hot.