Quick and Easy Chicken Biryani for Busy Weeknights

1.Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

2.In a large pot, heat the ghee or oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

3.Add the sliced onions and sauté until they turn golden brown.

4.Stir in the ginger-garlic paste and green chilies, cooking for another minute until fragrant.

5.Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.

6.Mix in the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften, about 3-4 minutes.

7.Add the yogurt, cilantro, and mint leaves, stirring well to combine. Cook for another 5 minutes, allowing the flavors to meld.

8.Pour in the water and bring the mixture to a boil. Once boiling, add the soaked and drained rice, gently stirring to combine.

9.Reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for 15-20 minutes, or until the rice is tender and has absorbed all the liquid.

10.Once cooked, remove from heat and let it sit covered for an additional 5 minutes. Fluff the biryani with a fork, then sprinkle garam masala on top before serving.