Chicken Biryani

Prepare the Chicken:

Marinate the Chicken:

In a large bowl, combine the chicken pieces with turmeric, salt, and black pepper. Rub the spices thoroughly into the chicken. Cover and let it sit for 30 minutes to an hour to marinate.

Cook the Chicken:

In a large pot, heat a few tablespoons of vegetable oil over medium heat.

Add the halved onion and sauté until it becomes translucent.

Add the marinated chicken pieces to the pot and brown them on all sides.

Add 3 cups of water to the pot, ensuring the chicken is fully submerged.

Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the chicken is fully cooked and tender.

Remove the chicken from the broth and set aside. Strain and reserve the broth for later use.

3. Cook the Rice:

Rinse the basmati rice under cold water until the water runs clear.

In a large pot, bring a generous amount of water to a boil. Add a pinch of salt and the rinsed rice.

Boil the rice until it is 70% cooked (still slightly firm), then drain and set aside.