Kongunadu Biryani

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Recipe

Ingredients

1.5 cups	basmati rice
300 grams	chicken, cut into pieces
2 tablespoons	ghee
1 tablespoon	oil
1 teaspoon	fennel seeds
1 inch	cinnamon stick
1 large	onion, thinly sliced
2 medium	tomatoes, chopped
1 tablespoon	ginger-garlic paste
1 teaspoon	red chili powder
1 teaspoon	turmeric powder
1 teaspoon	coriander powder
1 cup	yogurt
2 cups	water
1 handful	coriander leaves, chopped
1 handful	mint leaves, chopped
—	salt to taste

Instructions

1. 1 Wash and soak the basmati rice for 30 minutes.
2. 2 Heat ghee and oil in a large pot over medium heat.
3. 3 Add fennel seeds, cloves, cardamom pods, and cinnamon stick, and sauté until fragrant.
4. 4 Add the sliced onions and sauté until golden brown.
5. 5 Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.
6. 6 Add chopped tomatoes and cook until they turn soft and oil separates.
7. 7 Mix in red chili powder, turmeric powder, coriander powder, and salt. Cook for a minute.
8. 8 Add the chicken pieces and cook until they are no longer pink.
9. 9 Stir in the yogurt and cook for 5 minutes, allowing the chicken to absorb the flavors.
10. 10 Drain the soaked rice and add it to the pot. Stir gently to combine.
11. 11 Pour in the water and bring to a boil.
12. 12 Reduce the heat to low, cover the pot, and let it simmer until the rice is cooked and the water is absorbed, about 15-20 minutes.
13. 13 Once done, turn off the heat and let it rest for 5 minutes.
14. 14 Garnish with chopped coriander and mint leaves before serving.