Eid Special Chicken Dum Biryani Recipe | Ramadan Recipes | Eid Food | Eid Biryani Recipe

Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.

In a large pot, heat the cooking oil over medium heat. Add the sliced onions and sauté until golden brown.

Add the ginger-garlic paste and green chilies to the pot, and sauté for another 2 minutes until fragrant.

Stir in the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft.

Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.

Stir in the yogurt, mint leaves, and coriander leaves. Cook for another 5 minutes, allowing the chicken to absorb the flavors.

Add the soaked and drained rice to the pot, and gently mix it with the chicken and spices.

Pour in the water and add the whole spices (cardamom, cloves, bay leaf). Bring to a boil, then reduce the heat to low and cover the pot.

Cook for about 20-25 minutes, or until the rice is fully cooked and the water is absorbed.

Once done, remove from heat and let it sit covered for another 10 minutes before serving.

Fluff the biryani with a fork and serve hot with raita or salad.

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