Ingredients

• 500 g Chicken
• 2 cups Basmati Rice
• 0.5 cup Yogurt
• 1 large Onion
• 2 tbsp Ginger-Garlic Paste
• 2 tbsp Biryani Masala
• 1 large Tomatoes
• 0.25 cup Fresh Mint Leaves
• 0.25 cup Fresh Coriander Leaves
• 3 tbsp Ghee/Oil

Instructions

1. 1

   Marinate chicken with yogurt, ginger-garlic paste, biryani masala, and salt for at least 30 minutes.

2. 2

   Soak basmati rice for 30 minutes, then par-boil until 70% cooked. Drain and set aside.

3. 3

   Heat ghee/oil in a heavy-bottomed pot. Sauté sliced onions until golden brown. Add chopped tomatoes and cook until soft.

4. 4

   Add marinated chicken to the pot and cook for 10-15 minutes until partially done.

5. 5

   Layer the par-boiled rice over the chicken, sprinkle with fresh mint and coriander leaves.

6. 6

   Cover tightly and cook on low heat for 15-20 minutes (dum cooking) until rice is fully cooked and flavors are absorbed.