1 cup boneless chicken breast cut into cubes
1 box biryani mix
2 cups thinly chopped onions
1 cup chopped mint
1 cup chopped cilantro
1 cup yogurt
1 cup water
5 cups basmati rice
10 cups water
1/2 cup cloves, cumin seeds, and cinnamon sticks
2 tbsp yellow or orange food coloring mixed with some water
4 tbsp vegetable oil
In a large wok, heat oil and fry the onions till the become really brown and crunchy. After your fry them, set it aside to cool. When they are cool, crush it into small pieces with your hands.
Now we will open up the biryani spice mix into a small bowl and add a little water to it to make paste.
Next add the chicken pieces to a large bowl and then add the biryani spice mix, the yogurt, mint, cilantro, food coloring and crushed onions and mix well. Set it aside and let it marinate for 2 hours.
Next we will make the rice for the biryani. In a large cooking pot add your rice and double the cups of water as the rice. So if you have 5 cups of rice, add 10 cups of water. Then add the mix of cinnamon, cloves and cumin seeds to rice and mix well. Cook on the stove for 12 minutes on medium heat till it is halfway cooked. Next we will drain the rice and set it aside.
In the empty pot that is emptied of rice, add your chicken marinade to the bottom of the pot. Over the marinade we will add the entirety of the partially cooked rice. Pour some oil over the top of the rice as well, about 1 tablespoon.
Now cook the rice over the stove on medium heat for 5 minutes. Next place a flat pan or girdle over the stove and place the pot with the rice over the flat pan and cook for 30 minutes. We do this so that we do not burn chicken marinade which is on the bottom of the pot.
Once it is done, serve hot with curry or raita (Indian yogurt with veggies)