Ambur Biryani

Step 1

Rinse 1.5 cups basmati rice until water runs clear, then soak in cold water for 20 minutes. Meanwhile, slice 2 onions thinly and chop 2 tomatoes.

Step 2

Heat 2 tbsp oil in a large pot over medium. Add the sliced onions and 2 whole green chilies (slit lengthwise). Cook, stirring, until onions are golden brown, about 8-10 minutes.

Step 3

Add 1.5 lb chicken thighs (cut into chunks) and 2 tbsp biryani masala. Cook, stirring, until chicken is browned on all sides, about 5 minutes.

Step 4

Stir in the chopped tomatoes and 0.5 cup plain yogurt. Cook until tomatoes soften and oil separates from the masala, about 5-7 minutes.

Step 5

Drain the rice and add to the pot. Pour in 2.5 cups water and season with salt. Bring to a boil, then reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, about 15-20 minutes.

Step 6

Turn off heat and let the biryani rest, covered, for 5 minutes. Fluff gently with a fork and garnish with 0.5 cup chopped cilantro. Serve hot with lime wedges.