Chicken Biryani: A Flavorful Indian Classic

Heat a generous amount of olive oil in a substantial skillet over medium heat. Introduce the yogurt and vinegar mixture into the pan, stirring constantly until well combined. Add a sliced onion to the skillet and cook, stirring frequently, until it reaches a golden brown color. Next, add diced tomatoes, chile peppers, minced garlic, and ginger paste to the skillet. Continue cooking and stirring until the tomatoes are tender.

Add a pinch of garam masala, chopped mint leaves, salt, and pepper to the skillet. Stir in some fresh cilantro for added flavor.

Place boneless, skinless chicken into the skillet with the tomato-onion mixture. Gradually reduce heat to medium-low, cover the skillet, and continue cooking, stirring occasionally, until the chicken is no longer pink in the center and the juices run clear. This should take approximately 45 minutes, or until an instant-read thermometer inserted into the meat reads at least 165 degrees F (74 degrees C).

In a separate pot, bring water and uncooked rice to a boil. Add a cinnamon stick, bay leaf, green cardamom, and black cardamom to the pot. Season with salt to taste. Cover the pot, reduce heat to low, and simmer until the rice is tender and water is absorbed. Discard the cinnamon stick, bay leaf, and cardamom after 20 minutes of cooking.

Transfer half of the cooked rice to the bottom of a large serving dish. Pour the chicken mixture on top of the rice, followed by the remaining cooked rice. Finally, add a few drops of food coloring to give it a pop of color and mix well before serving.