Chicken Sausage Biryani

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes.

2. In a large skillet or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onions and cook until they turn golden brown and caramelized, stirring occasionally.

3. Add the minced garlic, grated ginger, and chopped green chili to the skillet. Sauté for another minute until fragrant.

4. Stir in the turmeric, ground cumin, ground coriander, and garam masala. Cook the spices for about 1-2 minutes to toast and enhance their flavors.

5. Add the diced tomatoes to the skillet and cook until they begin to break down and release their juices.

6. Add the sliced chicken sausages to the skillet. Cook for a few minutes until they start to brown slightly.

7. Drain the soaked rice and add it to the skillet, stirring gently to combine all the ingredients.

8. Pour the 2 cups of water into the skillet and season with salt and pepper to your liking. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the rice is fully cooked and the liquid is absorbed.

9. Once the Chicken Sausage Biryani is ready, fluff the rice with a fork and garnish with fresh cilantro.

10. Serve the biryani hot, garnished with additional cilantro if desired.