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, yogurt, and chopped tomatoes. Cook for 5-7 minutes until the chicken is cooked through.

6. 6

   Add the drained rice to the pot, along with 600ml of water. Stir gently to combine.

7. 7

   Sprinkle the saffron, mint leaves, and coriander leaves over the top.

8. 8

   Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 20-25 minutes, or until the rice is fully cooked and has absorbed all the liquid.

9. 9

   Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.

10. 10

    Serve the Chicken Biryani hot, garnished with additional mint and coriander leaves if desired.