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Chicken Biryani
Halaldinnerhalal

Chicken Biryani

Total Time
75 min
Prep / Cook
30 / 45 min
Serves
6 people

Ingredients

  • 1 handful Fresh coriander
  • 1 handful Fresh mint leaves
  • 1 teaspoon Turmeric
  • 400 g Basmati rice
  • 4 tablespoons Ghee
  • 50 g Cashews
  • 50 g Raisins
  • 500 ml Chicken broth
  • 2 Onions
  • 500 g Chicken thighs
  • 200 g Yoghurt
  • 2 tablespoons Biryani spice mix
  • 1 pinch Saffron soaked in 2 tablespoons warm milk

Instructions

  1. 1

    Marinate chicken in yoghurt, biryani spice, and turmeric for 30 minutes.

  2. 2

    Fry onions in ghee until deep golden. Remove half for garnish.

  3. 3

    Cook marinated chicken with remaining onions for 10 minutes.

  4. 4

    Parboil rice in salted water for 6 minutes. Drain.

  5. 5

    Layer rice over chicken. Drizzle saffron milk, scatter mint and coriander.

  6. 6

    Pour broth over, cover tightly, and cook on low heat for 25 minutes.

  7. 7

    Garnish with fried onions, raisins, and cashews.

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