Chicken Biryani
Fragrant layered rice dish with marinated chicken, saffron, and aromatic whole spices, slow-cooked dum style. This recipe was created by AI, some information may not be accurate.
- Servings
- 6
- Difficulty
- Hard
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Ingredients
- 500 g basmati rice
- 1 kg bone-in chicken
- 250 g yogurt
- 200 g fried onions
- 3 tbsp ginger garlic paste
- 3 tbsp biryani masala
- 1 pinch saffron
- 60 ml warm milk
- 4 tbsp ghee
- 1 bunch mint leaves
- 1 bunch coriander leaves
Steps
- Marinate chicken with yogurt, ginger garlic paste, biryani masala, half the fried onions, and salt for 2 hours.
- Soak basmati rice for 30 minutes, then parboil with whole spices and salt until 70 percent cooked.
- Bloom saffron in warm milk and set aside.
- Cook the marinated chicken in a heavy pot over medium heat until partially tender.
- Layer parboiled rice over the chicken, top with mint, coriander, fried onions, ghee, and saffron milk.
- Seal the pot with a tight lid or dough and cook on the lowest heat (dum) for 25 minutes.
- Rest 10 minutes, then gently fluff to mix layers and serve with raita.