Chicken Biryani with Raita and Vegetable Pulao

Step 1: Soak the rice

In a large bowl, soak the basmati rice in water for 30 minutes. Drain and set aside.

• 1 cup basmati rice
• Water for soaking

Step 2: Sauté the onions

In a deep pan, heat the ghee or oil over medium heat. Add the sliced onions and sauté until golden brown.

• 2 tablespoons ghee or oil
• 1 onion, sliced

Step 3: Add ginger-garlic paste

Add the ginger-garlic paste and sauté for another minute until fragrant.

• 2 tablespoons ginger-garlic paste

Step 4: Cook the chicken

Add the chicken pieces and cook until they are browned on all sides.

• 1 lb chicken pieces

Step 5: Add tomatoes

Add the chopped tomatoes and cook until they are soft and mushy.

• 2 tomatoes, chopped

Step 6: Add spices

Add the cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for 2-3 minutes.

• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon salt

Step 7: Add yogurt

Add the plain yogurt and mix well to coat the chicken pieces.

• 1 cup plain yogurt

Step 8: Add rice

Add the soaked and drained basmati rice to the pan. Mix gently to combine with the chicken and spices.

• Basmati rice from Step 1

Step 9: Simmer the biryani

Add water and bring to a boil. Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes or until the rice is cooked and the chicken is tender.

• Enough water to cook the rice

Step 10: Prepare the vegetable pulao

Meanwhile, prepare the vegetable pulao by cooking rice with a mix of vegetables like peas, carrots, and beans.

Step 11: Rest and serve

Once the chicken biryani is cooked, remove from heat and let it rest for 5 minutes. Garnish with chopped cilantro and mint leaves. Serve the Chicken Biryani with raita and vegetable pulao for a delightful Indian style dinner.

• Chopped cilantro and mint leaves for garnish
• Raita and vegetable pulao for serving