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All the flavor, none of the fuss, This chicken biryani is rich, aromatic, and ready in no time. Store-bought biryani masala for the win! 🍗🍚

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—Biryani Ingredients—
3 chicken breasts (cut into chunks)
1 cup olive oil
1 large onion (sliced)
1 tablespoon ginger paste
2 tablespoons garlic paste
1 heaping tablespoon tomato paste
1 cup chopped tomatoes
1/2 pack biryani masala (use whole pack if you prefer)
1 cup plain yogurt
1/2 cup chicken stock (or water)
1 cup Fresh cilantro (shopped)

—Rice Ingredients—
2 cups basmati rice (wash and soak for 20-30 minutes)
6 cups water (for parboiling the rice)
2 tablespoons salt

—Cucumber yogurt salad—
1 English cucumber (peel and dice small)
1 garlic clove
1 cup plain yogurt
The juice of half lemon
1 teaspoon dried mint or fresh
1/4 teaspoon salt or to taste

1. Soak the Rice— Rinse 2 cups basmati rice under cold water until the water runs clear. Soak in fresh water for 30 minutes, then drain well.
2. Heat 1 cup olive oil in a large, heavy pot over high heat.
3. Add 1 large sliced onion and sauté until deep golden brown. Stir in 3 chicken breasts (cut into chunks), 1 tbsp ginger paste, 2 tbsp garlic paste, 1 heaping tbsp tomato paste, and 1 cup chopped tomatoes.
4. Sprinkle in ½ pack biryani masala (or the whole pack for bolder flavor) and cook for 5 minutes, stirring occasionally.
5. Mix in 1 cup plain yogurt, stirring until smooth.
6. Pour in 1/2 cup chicken stock (or water), stir again, cover, and simmer on medium heat until the chicken is tender and the sauce is thick yet saucy—about 30 minutes.
7. Parboil the Rice— In a separate pot, bring 6 cups water to a boil. Add 2 tbsp salt and the drained rice. Boil for about 7 minutes, until the grains are mostly cooked but still have a firm bite. Drain well.
8. Assemble the Biryani— Remove half of the chicken mixture from the pot. Layer in this order: Half the parboiled rice over the chicken mixture that’s left in the pot. A handful of chopped fresh cilantro, Remaining chicken mixture, Remaining rice, More cilantro on top.
9. Cover with foil and a tight-fitting lid. Steam on low heat for 30 minutes. Turn off the heat and let the biryani rest 10–15 minutes before gently fluffing and serving.
10. Make the Cucumber Yogurt Salad— Peel and finely dice 1 English cucumber. In a bowl, combine cucumber with 1 minced garlic clove, 1 cup plain yogurt, juice of ½ lemon, 1 tsp dried or fresh mint, and ¼ tsp salt (or to taste). Mix well and chill until ready to serve.
11. Serve the biryani with the cucumber salad and enjoy!!