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Exotic Indian Biryani

Servings: 4

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Ingredients:

  • 2 cups Basmati Rice
  • 500 grams Chicken pieces
  • 2 medium size Onions, sliced
  • 2 medium size Tomatoes, chopped
  • 2 pieces Green chillies, slit
  • 2 tablespoons Ginger garlic paste
  • 2 tablespoons Biryani Masala
  • 3 tablespoons Yoghurt, beaten
  • 3 tablespoons Ghee
  • 1 bunch Mint leaves
  • 1 bunch Coriander leaves
  • 1 pinch Saffron strands

Instructions:

  1. Wash the rice under cool water until the water runs clear then soak for 20 minutes.
  2. Cook the rice until it's 70% done, drain and keep aside.
  3. Heat ghee in a heavy-bottomed pan, add onions and green chillies, sauté until onions turn translucent.
  4. Add chicken pieces to the pan, cook until they change color.
  5. Add ginger-garlic paste, cook until fragrant.
  6. Add tomatoes, biryani masala, salt, and cook until tomatoes are mushy and oil starts to leave from the sides.
  7. Add beaten yoghurt, mix well, cover the pan and cook on low heat for about 10-15 minutes until chicken is cooked and the spices are well blended.
  8. Layer half of the cooked rice over the chicken, sprinkle half of the mint and coriander leaves over the rice, pour some ghee over it, then layer the remaining rice, remaining mint, coriander leaves and ghee.
  9. Sprinkle soaked saffron strands over the top, cover the pan with a tight-fitting lid, and cook on very low heat for about 20-30 minutes to let the flavours infuse.
  10. Serve hot with raita or your preferred side dish.