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 onions and sauté until golden brown.

3. 3

   Add the ginger-garlic paste and green chilies to the pot, and sauté for another 2 minutes.

4. 4

   Add the chicken breast pieces to the pot and cook until they are lightly browned on all sides.

5. 5

   Stir in the biryani masala, salt, and chopped tomatoes. Cook for 5 minutes until the tomatoes soften.

6. 6

   Add the yogurt to the pot and mix well. Cook for another 5 minutes.

7. 7

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

8. 8

   Pour in enough water to cover the rice and chicken mixture by about 1 inch. Bring to a boil.

9. 9

   Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes until the rice is cooked and the water is absorbed.

10. 10

    Remove the pot from heat and let it sit, covered, for 10 minutes.

11. 11

    Fluff the biryani with a fork, and garnish with chopped coriander and mint leaves before serving.