Chicken Biryani Rice

Ingredients:

3 cups rice, washed and drained
1 kg chicken, cut into bite size
250 g plain yogurt
1 (100g) bag biryani masala (thanks to Aamir for this Pakistani masala)
1 cup oil or ghee
4 onion, sliced thin
4 ripe tomatoes, cut into cubes
3 tbsp salt or to taste
6 cups hot water (or water level is about 1 inch about the rice surface)

Method:

In a large bowl, marinate chicken with yogurt and masala for at least 30 minutes.

In a wok, heat oil and stir-fry onion till fragrant and golden brown.

Add-in marinated chicken, stir-fry for about 3 minutes.

Cover and leave to simmer till chicken is tender and cook-through, stir occasionally.

Add-in tomatoes, rice and salt, keep stirring for another 5 minutes.

Add-in water, cover and let simmer over low heat till rice is tender and cook-through.

Turn-off heat, uncover to evaporate extra water moisture.

Mix well and serve hot.