Chicken Biryani

Ingredients:

- 500g boneless chicken (breast or thighs), cut into bite-sized pieces

- 2 cups basmati rice, soaked for 30 minutes and drained

- 1 jar (300 ml) Biryani Masala Powder (adjust based on taste)

- 2 tablespoons oil or ghee

- 1 large onion, thinly sliced

- 2 tomatoes, chopped

- 1 teaspoon ginger-garlic paste

- 3-4 cups water (for cooking rice)

- Fresh coriander leaves and mint leaves, for garnish

- Salt to taste

- 2-3 green chilies, slit (optional, for extra heat)

Instructions:

1. Cook the Rice: In a large pot, bring water to a boil and add the soaked basmati rice along with a pinch of salt. Cook until the rice is about 70% done (it should still have a bite). Drain and set aside.

2. Prepare the Chicken: In a large, heavy-bottomed pot or Dutch oven, heat oil or ghee over medium heat. Add the sliced onions and sauté until golden brown.

3. Add the ginger-garlic paste and green chilies (if using) and sauté for another minute. Then, add the chopped tomatoes and cook until they soften.

4. Add the chicken pieces to the pot and cook until they are browned and cooked through, about 5-7 minutes.

5. Stir in the Biryani Masala Powder and season with salt. Cook for an additional 2-3 minutes, allowing the spices to meld.

6. **Layer the Biryani**: Reduce the heat to low. Layer the partially cooked rice over the chicken mixture evenly. You can drizzle a little water (about 1/4 cup) over the rice if it seems too dry.

7. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes. This will allow the flavors to meld and the rice to finish cooking.

8. Once done, gently fluff the biryani with a fork. Garnish with fresh coriander and mint leaves before serving.

9. Serve hot with raita (yogurt sauce) or salad.

This recipe can also be adapted for mutton, shrimp, or vegetables for a vegetarian option.