برياني الدجاج

Wash the Basmati rice several times, then boil it in water with salt until half-cooked.

Fry the sliced onions in oil until golden, then remove and drain them.

Reduce the oil in the pan, add the boneless chicken thighs, and season with salt and black pepper.

Brown the chicken on both sides until golden.

Add the minced ginger and garlic to the chicken and sauté until fragrant.

Add 2 tablespoons of Biryani spice mix, a large cup of yogurt, and 1 tablespoon of tomato paste, then stir well.

Add the juice of 3 tomatoes and mix until well combined.

Add part of the fried onions with diced potatoes and 1 cup of hot water, then cover the pan.

Cook over medium heat until the chicken and potatoes are fully cooked, then add fresh coriander and mint and stir lightly.

In another pot, spread a layer of boiled basmati rice, top with a spoonful of ghee, then spread the biryani mixture over it, adding the fried onions, mint, and coriander.

Add the remaining rice on top, and garnish with fried onions, coriander, mint, and a final tablespoon of ghee.

Cover the pot and cook on low heat for 45 minutes, then serve garnished with fresh coriander and fried onions.