Ingredients

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

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for about 30 minutes.
2. In a large pot, heat the oil or ghee over medium heat. Add the sliced onions and sauté until golden brown.
3. Add the minced garlic, grated ginger, and slit green chilies. Sauté for another minute until fragrant.
4. Add the chicken pieces and cook until they are browned on all sides.
5. Stir in the chopped tomatoes, yogurt, biryani masala, turmeric, red chili powder, and salt. Cook until the chicken is tender and the oil begins to separate from the mixture.
6. In another pot, bring 4 cups of water to a boil. Add the soaked and drained basmati rice and cook until it’s 70% cooked. Drain the rice and set aside.
7. Layer the partially cooked rice over the chicken mixture in the pot. Sprinkle fresh coriander and mint leaves on top.
8. Cover the pot with a tight-fitting lid and cook on low heat for about 25-30 minutes to allow the flavors to meld together.
9. Once done, gently fluff the biryani with a fork before serving.