Chicken Biryani

Instructions

1. First, wash the basmati rice and soak it in water for 30 minutes. Drain well.
2. In a bowl, combine all Marinade ingredients. Add the chicken and mix well. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
3. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the Spices and saute for 1 minute until fragrant.
4. Add the sliced onions and saute until golden brown, about 8-10 minutes.
5. Add the chopped tomatoes and cook until softened, about 5 minutes.
6. Add the marinated chicken to the pot. Cook until chicken is lightly browned on all sides, about 5-7 minutes.
7. Add the cilantro, mint, and water. Bring to a simmer.
8. Gently stir in the soaked and drained rice. Spread evenly over the chicken.
9. Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.
10. Remove from heat and let rest, covered, for 10 minutes before fluffing with a fork.
11. Serve hot.