Chicken Curry Biryani

1.Wash and soak basmati rice in water for 30 minutes.

2.In a large pot, heat vegetable oil and sauté the sliced onions until golden brown.

3.Add ginger-garlic paste and sauté for 2 minutes until fragrant.

4.Add chopped tomatoes and cook until they soften and oil separates from the mixture.

5.Add chicken pieces and cook until they are no longer pink.

6.In a separate bowl, beat the eggs and pour them over the chicken mixture. Stir well to combine.

7.Add yogurt, biryani masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt to taste. Mix everything thoroughly.

8.Add water and bring the mixture to a boil. Reduce the heat, cover, and simmer for 15 minutes.

9.In a separate pot, boil water and cook the soaked rice until it is 70% cooked. Drain the rice and set aside.

10.Layer the partially cooked rice over the chicken mixture. Sprinkle garam masala, chopped coriander leaves, and mint leaves on top.

11.Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes until the rice is fully cooked and the flavors are infused.

12.Serve hot with raita or salad on the side.