BIRYANI Recipe

Prepare the Rice

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

Cook the Chicken

In a large pot, heat ghee or oil over medium heat. Add sliced onions and sauté until golden brown. Add ginger-garlic paste and cook for another minute.

Add Chicken and Spices

Add the chicken pieces to the pot and cook until they are no longer pink. Stir in chopped tomatoes, biryani masala, turmeric powder, and salt. Cook for 5-7 minutes.

Incorporate Yogurt and Herbs

Lower the heat and mix in the yogurt, cilantro, and mint leaves. Cook for another 5 minutes.

Cook the Rice

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

Layer and Cook

Layer the partially cooked rice over the chicken mixture in the pot. Cover tightly and cook on low heat for 20-25 minutes until the rice is fully cooked and has absorbed flavors.

Serve

Gently fluff the biryani with a fork and serve hot, garnished with additional cilantro and mint if desired.