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 vegetable oil in a large pot over medium heat. Add the sliced onion and sauté until golden brown.

3. 3

   Add the ginger-garlic paste to the pot and sauté for 1-2 minutes until fragrant.

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, turmeric, red chili powder, and salt. Cook for another 2 minutes.

6. 6

   Add the chopped tomatoes and cook until they are soft and the oil starts to separate from the mixture.

7. 7

   Stir in the yogurt and cook for 5 minutes, allowing the chicken to absorb the flavors.

8. 8

   Add the soaked and drained rice to the pot, gently mixing it with the chicken and spices.

9. 9

   Pour in enough water to cover the rice by about 1 inch. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes until the rice is cooked and the liquid is absorbed.

10. 10

    Remove from heat and let the biryani sit, covered, for 10 minutes before serving.

11. 11

    Fluff the rice with a fork and serve hot.