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 the sliced onions and cook until golden brown. Remove half of the onions and set aside for garnishing.

3. 3

   Add the remaining 2 tbsp of vegetable oil to the pot. Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.

4. 4

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

5. 5

   Add the chopped tomatoes, plain yogurt, biryani masala, turmeric powder, red chili powder, and salt to taste. Cook for 5-7 minutes until the tomatoes are soft and the chicken is well coated with the spices.

6. 6

   Add the fresh cilantro and mint to the pot and mix well.

7. 7

   In a separate pot, bring 1/2 cup of water to a boil. Add the soaked and drained basmati rice, and cook until the rice is 70% cooked. Drain the rice.

8. 8

   Layer the partially cooked rice over the chicken mixture in the pot. Sprinkle the reserved fried onions and garam masala over the top.

9. 9

   Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the rice to steam and fully cook.

10. 10

    Once done, gently fluff the rice with a fork and serve the Classic Chicken Biryani hot, garnished with additional fresh cilantro and mint if desired.