Chicken Curry Biryani

1Wash and soak basmati rice (2 cups) in water for 30 minutes.

2Boil the eggs (4), peel them, and set aside.

3In a large pot, heat vegetable oil (¼ cup) and sauté the sliced onions (2) until golden brown.

4Add ginger-garlic paste (2 tablespoons) and sauté until fragrant.

5Add chopped tomatoes (2) and cook until they soften and oil separates from the mixture.

6Add chicken (500 g) pieces and cook until they are no longer pink.

7Stir in yogurt (½ cup), biryani masala (1 tablespoon), turmeric powder (1 teaspoon), red chili powder (1 teaspoon), cumin powder (1 teaspoon), coriander powder (1 teaspoon), and salt to taste. Cook until the chicken (500 g) is tender and the masala is well combined.

8In a separate pot, boil water and cook the soaked rice until it is 70% cooked. Drain and set aside.

9Layer the partially cooked rice over the chicken (500 g) masala in the pot. Top with boiled eggs (4) and sprinkle garam masala (½ teaspoon), fresh coriander leaves, and mint leaves.

10Cover 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.

11Serve hot with raita or salad on the side.

12Enjoy your delicious Chicken (500 g) Curry Biryani!