Chicken Biryani

Directions

1. Heat a large pan on medium heat and add one small cup of water in. Once the water starts to bubble add two tbsps of sunflower oil with the onions, garlic and ginger. Cook and stir for two minutes or until the onions are soft. Next add black pepper, one tsp of ground tumeric, a quarter tsp of ground cumin seeds, half a tsp of garam masala and tomatoes. Stir and cook for ten minutes or until everything becomes saucy(add more water when needed). Last but not least add the chicken in with the coconut oil, stir and cook for twenty minutes or until its fully cooked(again add more water when needed).
2. Rinse and drain the rice, grab a large pot, place the rice in with salt and the remaining spices, three cups of water, mix and heat the pot on medium heat. Once it starts to bubble cook it for thirty seconds, turn of the heat and strain the rice over a large bowl.
3. Divide the rice into three quarters and the chicken mixture into two halves. Using the same pot for rice layer them both by putting the rice first and the chicken second. Repeat the pattern. After layering them both, gently pour back the mixture in the pot through a strainer, heat the pot at medium heat add the coriander on top neatly(don't mix), cover and let it cook for fifteen minutes. Once the water in the biryani is nearly evaporated, turn off the heat and let it absorb the remaining water for fifteen minutes.
4. Get out a large perfect bowl of your choice, pour the biryani in and serve!😊