Chicken Biryani

• 750 g Chicken (bone-in)
• 3 cup Basmati rice
• 3 piece Onion (sliced)
• 0.5 cup Yogurt
• 2 tbsp Ginger-garlic paste
• 2 tbsp Biryani masala
• 1 pinch Saffron
• 0.25 cup Milk
• 1 handful Mint leaves
• 1 handful Cilantro
• 3 tbsp Ghee
• 2 tsp Salt
• 4 piece Green chili

Instructions

1. 1

   Wash and soak rice for 30 minutes. Parboil rice with whole spices until 70% done.

2. 2

   Deep fry sliced onions until crispy golden. Set aside.

3. 3

   Marinate chicken with yogurt, ginger-garlic paste, biryani masala, salt, and half the fried onions.

4. 4

   Soak saffron in warm milk.

5. 5

   In a heavy pot, layer: chicken at bottom, then rice, then mint, cilantro, fried onions, saffron milk.

6. 6

   Seal the pot with dough or foil. Cook on low heat (dum) for 35-40 minutes.

7. 7

   Gently mix layers before serving. Serve with raita.

Notes

Use aged basmati rice for best results.

Nutrition Info