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

   In a large pot, heat 3 tablespoons of vegetable oil over medium heat. Add sliced onions and sauté until golden brown. Remove half of the onions and set aside for garnishing.

3. 3

   Add minced garlic, grated ginger, and chopped green chilies to the pot. Sauté for 2 minutes until fragrant.

4. 4

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

5. 5

   Stir in the biryani masala, turmeric powder, red chili powder, and salt. Cook for another 2 minutes.

6. 6

   Add chopped tomatoes and cook until they soften.

7. 7

   Stir in the plain yogurt, fresh cilantro, and fresh mint. Cook for 5 minutes until the chicken is fully cooked and the flavors are well combined.

8. 8

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

9. 9

   In a small bowl, soak saffron in warm milk.

10. 10

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

11. 11

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

12. 12

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

13. 13

    Serve hot with raita or your choice of side dish.