Classic 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 tbsp of vegetable oil in a large pot over medium heat. Add 1 tsp of cumin seeds and let them sizzle for a few seconds.

3. 3

   Add the sliced large onion and sauté until golden brown.

4. 4

   Add 1 tsp of ginger-garlic paste and the chopped green chili. Sauté for another minute.

5. 5

   Add the chopped tomatoes and cook until they become soft and the oil starts to separate.

6. 6

   Add 2 tbsp of biryani masala, 1 tsp of turmeric powder, and salt to taste. Mix well.

7. 7

   Add the chicken breast pieces and cook until they are no longer pink.

8. 8

   Stir in 1 cup of plain yogurt, 1/2 cup of chopped cilantro, and 1/2 cup of chopped mint. Cook for another 5 minutes.

9. 9

   In a separate pot, bring water to a boil and add the soaked and drained basmati rice. Cook until the rice is 70% done, then drain the water.

10. 10

    Layer the partially cooked rice over the chicken mixture in the large pot. Cover the pot with a tight-fitting lid.

11. 11

    Reduce the heat to low and let the biryani cook for 20-25 minutes, allowing the flavors to meld together.

12. 12

    Once done, gently fluff the rice with a fork and serve hot.