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Chicken Biryani
Fragrant chicken biryani with saffron-scented basmati, caramelised onions and whole spices. Parboiling the rice to only about 70 percent cooked before layering lets it finish steaming perfectly in the sealed pot without turning mushy.
Ingredients
Instructions
Marinate chicken in yoghurt, garlic, ginger and spices for 2 hours.
Cook marinated chicken in a heavy pot until tender, about 25 minutes.
Parboil soaked rice with whole spices until 70 percent cooked, drain.
Layer half the rice over cooked chicken.
Scatter with half the fried onions, mint and coriander.
Add remaining rice, top with saffron milk and remaining onions.
Seal pot tightly, cook on lowest heat 20 minutes.
Rest 10 minutes before serving.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
