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 2 tablespoons of vegetable oil in a large pot over medium heat. Add the sliced onion and sauté until golden brown. Remove half of the onions and set aside for garnish.

3. 3

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

4. 4

   Add the chicken 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 2 minutes.

6. 6

   Add the chopped tomatoes and cook until they soften.

7. 7

   Stir in the yogurt and cook for another 5 minutes until the chicken is cooked through and the sauce thickens.

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

   Layer the partially cooked rice over the chicken mixture in the pot. Drizzle the remaining 2 tablespoons of vegetable oil over the rice.

10. 10

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

11. 11

    Once done, gently fluff the rice with a fork. Garnish with the reserved fried onions and fresh coriander leaves.

12. 12

    Serve hot and enjoy your delicious Chicken Biryani.