Rinse the rice in cold water then leave to soak and set aside

In a large saucepan bring a pot of water to a boil then drain the rice and add to the pan before giving it a stir to spread the rice in the pan

Allow the rice to gently simmer for 12-15 minutes until 80% cooked – at this point the rice grains should have expanded but they will still be relatively hard

As the rice is cooking in a large pan heat up the oil on medium heat until hot

Add the onions to the pan and cook them, stirring occasionally, until they become lightly browned.

Add the chicken to the pan and cook it, stirring, until the color changes and it’s no longer pink.

Sprinkle the biryani masala evenly over the chicken and mix well to coat.

Add the ginger paste and garlic paste, stirring them into the chicken mixture until combined.

Add the tomatoes to the pan and cook until they soften and blend into the mixture, forming a thick base.

Add the yoghurt to the pan, stir well, and let the mixture cook for 8-10 minutes on medium heat, allowing the flavors to meld.

Spread the 90% boiled rice evenly over the chicken mixture in the pan.

Garnish the top with fried onions and fresh coriander.

Cover the pan with a tight-fitting lid and cook on low heat for 6-8 minutes to allow the rice to steam and absorb the flavors.

Serve hot and enjoy your delicious biryani!