Chicken Biryani

Directions

1. 1Rinse the rice in cold water then leave to soak and set aside
2. 2In a large saucepan bring a pot of water to a boil then drain the rice and add to the pan before giving it a stir to spread the rice in the pan
3. 3Allow the rice to gently simmer for 12-15 minutes until 80% cooked – at this point the rice grains should have expanded but they will still be relatively hard
4. 4As the rice is cooking in a large pan heat up the oil on medium heat until hot
5. 5Add the whole spices to the oil and sauté for 1 minute until aromatic.
6. 6Add the onions to the pan and cook them, stirring occasionally, until they become lightly browned.
7. 7Add the chicken to the pan and cook it, stirring, until the color changes and it’s no longer pink.
8. 8Sprinkle the biryani masala evenly over the chicken and mix well to coat.
9. 9Add the ginger paste and garlic paste, stirring them into the chicken mixture until combined.
10. 10Add the tomatoes to the pan and cook until they soften and blend into the mixture, forming a thick base.
11. 11Add salt, fried onions (half), and green chilies to the pan, mixing thoroughly to enhance the flavour.
12. 12Add the yoghurt to the pan, stir well, and let the mixture cook for 8-10 minutes on medium heat, allowing the flavors to meld.
13. 13Spread the 90% boiled rice evenly over the chicken mixture in the pan.
14. 14Garnish the top with fried onions and fresh coriander.
15. 15Cover the pan with a tight-fitting lid and cook on low heat for 6-8 minutes to allow the rice to steam and absorb the flavors.
16. 16Serve hot and enjoy your delicious biryani!