Delicious 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

   In a large pot, bring 4 cups of water to a boil. Add the soaked rice and cook until 70% done. Drain and set aside.

3. 3

   In a small bowl, soak the saffron threads in warm milk and set aside.

4. 4

   Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the sliced onions and cook until golden brown. Remove half of the onions and set aside for garnishing.

5. 5

   Add the remaining 2 tablespoons of vegetable oil to the pan. Add the cumin seeds and let them splutter.

6. 6

   Add the minced garlic, grated ginger, and chopped green chilies. Sauté for a minute until fragrant.

7. 7

   Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.

8. 8

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

9. 9

   Stir in the plain yogurt, fresh coriander leaves, and fresh mint leaves. Cook for another 5 minutes.

10. 10

    In a large pot, layer half of the cooked rice at the bottom. Add the chicken mixture on top of the rice. Layer the remaining rice over the chicken.

11. 11

    Drizzle the saffron milk over the top layer of rice. Garnish with the reserved fried onions.

12. 12

    Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the flavors to meld together.

13. 13

    Remove from heat and let it rest for 10 minutes before serving.

14. 14

    Fluff the rice gently with a fork and serve hot.