Taj Mahal Recipe

Prepare the Rice

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

Cook the Chicken

In a large pot, heat the cooking oil over medium heat. Add the chopped onions and sauté until golden brown. Add the minced garlic and ginger, and cook for another minute.

Add Spices and Chicken

Stir in the chopped tomatoes, biryani masala, and salt. Cook for about 5 minutes until the tomatoes soften. Add the chicken pieces and cook until they are browned on all sides.

Mix in Yogurt and Herbs

Lower the heat and mix in the yogurt, cilantro, and mint leaves. Cook for another 10 minutes, stirring occasionally.

Cook the Rice

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

Layer the Biryani

In the pot with the chicken mixture, layer the partially cooked rice on top. Cover the pot with a tight-fitting lid and cook on low heat for 20 minutes, allowing the flavors to meld.

Serve

Once done, gently fluff the biryani with a fork and serve hot with raita or salad.