Directions
- 1Heat up your pan and add enough neutral oil to at least coat the bottom.
- 2Add the sliced onions and sauté them until they are very golden brown.
- 3Add the ginger and garlic paste, turn the heat to low, and sauté them into the onions to remove their raw taste, then turn the heat back up.
- 4Add the diced tomatoes and sauté them until they are very soft.
- 5Add the boneless chicken breast cut into cubes and sauté for a couple of minutes.
- 6Add the green chilies, biryani masala, red chili powder, and finely ground salt.
- 7Add some water, cover with a lid, and allow it to simmer for about 20 minutes to tenderize the chicken.
- 8Boil sela basmati rice in salty water for 12 minutes.
- 9Check if the chicken in the masala is tender.
- 10Add an even layer of the boiled rice (1.5 cups) on top of the chicken masala.
- 11Add orange food coloring for the signature biryani look.
- 12Add fresh chopped cilantro on top.
- 13Cover with the lid and steam (dum) the biryani for 25 minutes.
- 14Let the biryani rest for an additional 10 minutes before lifting the lid.
- 15Lift the lid and serve the fluffy and perfectly cooked biryani.
Ingredients
- 1 pound boneless chicken breast, cut into cubes
- 1.5 cups sela basmati rice
- neutral oil
- 1 onion, sliced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 tomatoes, diced
- 2 green chilies
- 2 tablespoons biryani masala
- 2 teaspoons red chili powder
- 1.5 teaspoons finely ground salt
- water
- orange food coloring
- fresh cilantro, chopped
Equipment
panlid
Tips
- Use a wider pan for better results with rice dishes.
- Sauté onions until very golden brown for more flavor.
- Turn down heat when adding ginger and garlic paste to avoid splatter.
- Sauté tomatoes until very soft for a thick masala.
- Control heat by adding red chili and salt separately if biryani masala does not contain them.
- Boil sella basmati rice for 12 minutes (7 minutes for regular basmati).
- Allow biryani to rest for 10 minutes after steaming before lifting the lid.
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