Chicken Biryani

Ingredients

• 3 cup basmati rice, soaked 30 minutes
• 1 kg chicken
• 0.75 cup oil
• 3 onions, sliced
• 4 tomatoes, chopped
• 1 cup yogurt
• 2 tbsp ginger-garlic paste
• 2 tbsp biryani masala
• 1 tsp red chilli powder
• 2 tsp salt for the masala
• 2 tbsp salt for boiling rice
• 6 green chillies
• 0.5 cup mint and coriander
• 0.25 tsp yellow food colour or saffron in milk

Method

1. Fry the onions in oil until golden brown. Take out half for the top.
2. Add ginger-garlic paste and chicken; fry 5 minutes.
3. Add tomatoes, yogurt, biryani masala, chilli and salt. Cook until the chicken is done and the oil separates.
4. Boil the rice in plenty of salted water until about 80% cooked, then drain.
5. Layer half the rice, all the chicken masala, mint, coriander, green chillies, then the rest of the rice.
6. Top with fried onions and colour. Cover tightly and cook on very low heat (dum) for 15 to 20 minutes.