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Ingredience
- Chicken on Bones: 1 kg (2.2 lbs)
- Basmati Rice: 4 cups (750g), washed and soaked
- Onions: 4 medium (330g), thinly sliced
- Tomatoes: 4 medium (320g), thinly sliced
- Coriander Leaves: 1 bunch, finely chopped
- Mint Leaves: 2-3 tablespoons, finely chopped
- Garlic Paste: 2 tablespoons
- Ginger Paste: 2 tablespoons
- Plain Yoghurt: 1 cup (200g), beaten
- Cooking Oil/Ghee: 1 cup (175ml)
- Malhar Chicken Biryani Masala Mix: 1 packet (50g), mixed in 1/2 cup water
Steps For Cooking
- Heat oil or ghee in a pan and fry chopped onions until golden brown. Remove and place on a paper towel to cool, then crush them.
- Add chicken along with ginger and garlic paste to the same pan and fry thoroughly.
- Stir in tomatoes and Malhar Chicken Biryani Masala Mix. Cook on high heat, stirring well.
- Add yoghurt and crushed onions to the pan. Cover and cook on low heat until the chicken is tender. Add green chillies.
- In a separate pot, boil 12 cups of water with 2 tablespoons of salt. Add rice and cook until it is half done, then drain the water.
- In another pot, layer the rice and chicken curry alternately.
- Sprinkle coriander and mint leaves over the chicken layer.
- Cover the pot and simmer on low heat for 10-15 minutes.
- Your delicious Chicken Biryani is ready! Serve hot with raita and salad.
