Garam Masala and Paprika Gujarati Biryani

Method

1. Before layering the rice, stir in garam masala and paprika into the rice mixture.
2. Soak rice for 30 minutes. Rinse and drain.
3. Marinate chicken with yogurt, saffron, garam masala, and salt for 30 minutes.
4. In a pot, layer rice, chicken, onions, and tomatoes. Add water and salt.
5. Cook on low heat until rice is done and chicken is tender.
6. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.