Chicken Biryani

Instructions

1. 1

   Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.

2. 2

   In a large bowl, mix the chicken with plain yogurt, ginger garlic paste, red chili powder, turmeric powder, biryani masala, and 8g of salt. Marinate for at least 1 hour.

3. 3

   Heat 120ml of vegetable oil in a large pot. Add sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnishing.

4. 4

   Add chopped tomatoes and green chilies to the remaining onions in the pot. Cook until tomatoes are soft.

5. 5

   Add the marinated chicken to the pot. Cook on medium heat until the chicken is tender and oil starts to separate from the masala (about 15-20 minutes).

6. 6

   Add chopped fresh coriander and mint leaves to the chicken mixture. Mix well and cook for another 2 minutes. Remove from heat.

7. 7

   In a separate large pot, bring plenty of water to a boil. Add the remaining 8g of salt and 100ml of vegetable oil. Add the soaked and drained rice. Cook until the rice is 70% cooked (grains should still be firm). Drain the rice.

8. 8

   Layer half of the cooked rice over the chicken mixture in the pot. Sprinkle half of the reserved fried onions. Add the remaining rice and top with the rest of the fried onions, coriander, and mint.

9. 9

   Cover the pot tightly with a lid or seal with dough. Cook on very low heat (dum) for 20-25 minutes to allow the flavors to meld and the rice to finish cooking.

10. 10

    Remove from heat and let it rest for 10 minutes. Gently fluff the biryani with a fork.

11. 11

    Serve hot with raita or salad.