Chicken Biryani (Halal, Light)

Instructions

1. 1

   Rinse the basmati rice thoroughly in cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.

2. 2

   Cut the chicken breast into bite-sized pieces. Set aside.

3. 3

   In a large bowl, mix the chicken pieces with yogurt, ginger garlic paste, biryani masala, turmeric powder, coriander powder, and salt. Marinate for at least 20 minutes.

4. 4

   Heat 2 tablespoons of vegetable oil in a large non-stick pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.

5. 5

   Add the sliced onion and sauté until golden brown.

6. 6

   Add the chopped green chili and tomatoes. Cook until the tomatoes are soft and the oil starts to separate.

7. 7

   Add the marinated chicken to the pan. Cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through and the masala thickens.

8. 8

   In a separate pot, bring

9. 9

   5 liters of water to a boil. Add the soaked and drained rice. Cook until the rice is 70% cooked (about 6-7 minutes). Drain the rice.

10. 10

    Layer the cooked chicken mixture evenly in the bottom of a large pot. Spread the partially cooked rice over the chicken.

11. 11

    Sprinkle chopped fresh coriander leaves and mint leaves over the rice.

12. 12

    Cover the pot with a tight-fitting lid. Cook on very low heat for 15 minutes to allow the flavors to meld (you can place a heavy pan or tava under the pot to prevent burning).

13. 13

    Turn off the heat and let the biryani rest for 10 minutes before opening the lid.

14. 14

    Gently fluff the biryani with a fork and serve hot.