Main Course

Chicken Biryani

Layered, fragrant chicken biryani made simple with Mom Masale Biryani Masala.

Ingredients

• 500g chicken, curry cut
• 2 cups basmati rice, soaked 30 minutes
• 2 onions, thinly sliced and fried
• 1 cup yogurt
• 2 tbsp Biryani Masala 🛒 Shop Biryani Masala
• 1 tbsp ginger-garlic paste
• 2 tbsp ghee or oil
• A few strands saffron soaked in warm milk (optional)
• Salt to taste
• Fresh coriander and mint leaves

Method

1. Marinate the chicken with yogurt, Biryani Masala, ginger-garlic paste and salt for at least 30 minutes.
2. Parboil the soaked rice in salted water until 70% cooked, then drain.
3. In a heavy-bottomed pot, cook the marinated chicken in ghee until nearly done and the masala coats the pieces.
4. Layer the parboiled rice over the chicken, top with fried onions, coriander, mint and saffron milk.
5. Cover tightly and cook on low heat (dum) for 20-25 minutes.
6. Rest for 5 minutes before gently mixing and serving hot.