Ingredients

• 2 cups basmati rice
• 500 grams of chicken, cut into pieces
• 1 large onion, sliced
• 2 tomatoes, chopped
• 4 cloves of garlic, minced
• 1 tablespoon ginger paste
• 1/2 cup plain yogurt
• 1/4 cup cooking oil or ghee
• 2-3 green chilies, slit
• 1/2 teaspoon turmeric powder
• 1 tablespoon biryani masala
• 3-4 cups water
• Salt to taste
• Fresh coriander and mint leaves for garnishing
• Lemon slices for serving

Instructions

1. Wash the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.
2. In a large pot, heat the oil or ghee. Add sliced onions and sauté until golden brown.
3. Add minced garlic, ginger paste, and green chilies; sauté for a few more minutes until fragrant.
4. Add the chicken pieces, turmeric powder, biryani masala, and salt. Cook until the chicken is browned on all sides.
5. Stir in the chopped tomatoes and yogurt. Cover and cook until the chicken is tender.
6. In a separate pot, bring 3-4 cups of water to a boil; add the soaked and drained rice. Cook the rice until it’s about 70% done, then drain.
7. Layer the partially cooked rice over the chicken mixture in the pot. Cover tightly and allow it to cook on low heat for about 20-25 minutes.
8. Gently fluff the biryani with a fork before serving. Garnish with fresh coriander and mint leaves.
9. Serve hot with lemon slices and enjoy your homemade chicken biryani!