Biryani

Indulge in the aromatic layers of this fragrant chicken biryani, featuring tender chicken marinated in yogurt and spices, nestled among fluffy basmati rice. Ideal for a cozy weeknight dinner or a festive gathering with loved ones.

• 500 g Basmati rice
• 1 kg chicken
• 2 tablespoons yogurt
• 3 tablespoons biryani masala
• 4 tablespoons ghee
• 4 medium onions
• 2 cups water
• 2 teaspoons salt
• 1 cup fresh cilantro
• 2 pieces green chilies

Method

1. 1

   Heat ghee in a large pot over medium heat and fry the sliced onions until golden brown. Remove half for garnishing later.

2. 2

   Add the chicken pieces to the pot and sauté until they are browned on all sides.

3. 3

   Stir in the yogurt, biryani masala, salt, and slit green chilies. Cook for another 10 minutes, mixing well.

4. 4

   Add 2 cups of water to the pot and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until the chicken is cooked through.

5. 5

   Meanwhile, boil the soaked basmati rice in a separate pot with salted water until 70% cooked. Drain the rice.

6. 6

   Layer the partially cooked rice over the chicken mixture in the pot. Cover tightly and cook on low heat for 25-30 minutes.

7. 7

   Once done, gently fluff the biryani with a fork. Garnish with fried onions and chopped cilantro.

8. 8

   Serve hot with raita or salad on the side.