Classic Chicken Biryani

Instructions

1. 1

   Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2. 2

   In a large pot, heat 2 cups of vegetable oil over medium heat.

3. 3

   Add the 1 kg chicken pieces to the pot and sauté until lightly browned on all sides.

4. 4

   Sprinkle 2 tablespoons of biryani masala and 1 tablespoon of salt over the chicken. Mix well to coat the chicken evenly with the spices.

5. 5

   Add 3 cups of water to the pot and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes until the chicken is cooked through.

6. 6

   In a separate large pot, bring water to a boil and add the soaked and drained basmati rice. Cook the rice until it is 70% cooked (the grains should still have a bite to them), then drain the rice.

7. 7

   Layer the partially cooked rice over the cooked chicken in the pot. Do not stir.

8. 8

   Cover the pot tightly with a lid. Cook on low heat for 20-25 minutes to allow the flavors to meld and the rice to finish cooking (this is called 'dum' cooking).

9. 9

   Remove from heat and let the biryani rest for 10 minutes before opening the lid.

10. 10

    Gently fluff the biryani with a fork, serve hot, and enjoy your Classic Chicken Biryani.