Chicken Biryani

Instructions

1. 1

   Wash and soak the basmati rice in water for 30 minutes, then drain.

2. 2

   Heat 15g of ghee in a large pot over medium heat. Add sliced onions and sauté until golden brown. Remove half of the onions and set aside for garnishing.

3. 3

   In the same pot, add the ginger-garlic paste and green chilies. Sauté for a minute until fragrant.

4. 4

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

5. 5

   Stir in the yogurt, biryani masala, mint leaves, and coriander leaves. Cook for another 5 minutes, allowing the flavors to blend.

6. 6

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

7. 7

   Pour in enough water to cover the rice and chicken mixture. Season with salt to taste.

8. 8

   Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 20-25 minutes, or until the rice is cooked and the chicken is tender.

9. 9

   In a separate small pan, heat the remaining 15g of ghee and pour it over the cooked biryani.

10. 10

    Garnish the biryani with the reserved fried onions before serving.