Description
Ingredients:
– 2 cups basmati rice
– 500 grams chicken, cut into pieces
– 2 onions, thinly sliced
– 4 tomatoes, chopped
– 4 green chilies, slit
– 2 tablespoons ginger-garlic paste
– 1 cup plain yogurt
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1 teaspoon garam masala powder
– 1 teaspoon biryani masala powder
– A few strands of saffron (optional)
– 1/4 cup milk
– 4 tablespoons ghee or oil
– Salt to taste
– Fresh coriander leaves and mint leaves, for garnish
Instructions:
- Wash the rice and soak it in water for 30 minutes. Drain the water and set aside.
- Heat ghee or oil in a large pot and fry the onions until golden brown. Remove half of the fried onions and set aside for garnish.
- In the same pot, add ginger-garlic paste and sauté for a minute. Add chicken and cook until browned.
- Add tomatoes, green chilies, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft.
- Add yogurt, biryani masala powder, and garam masala powder. Mix well and cook for a few minutes.
- In a separate pot, bring water to a boil. Add soaked rice and cook until 70% done. Drain the rice.
- Layer the partially cooked rice over the chicken mixture in the pot. Sprinkle saffron-soaked milk over the rice.
- Cover the pot with a tight lid and cook on low heat for 20-25 minutes, or until the rice is fully cooked and tender.
- Garnish with fried onions, fresh coriander leaves, and mint leaves.
Serve hot.
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