Biryani

Ingredients

• basmati rice100g
• chicken pieces150g
• yogurt50g
• ginger-garlic paste1 tbsp
• turmeric powder.5 tsp
• chili powder1 tsp
• garam masala1 tsp
• medium onion (about 70g), sliced1 piece
• cooking oil1 tbsp
• chopped cilantro2 tbsp
• chopped mint leaves1 tbsp
• fried onions2 tbsp
• warm milk50ml
• pinch of saffronAs needed
• saltTo taste

Instructions

1. 1

   Step 1

   Rinse 100g basmati rice under cold water until water runs clear, then soak for 30 minutes.

2. 2

   Step 2

   Marinate 150g chicken pieces with yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, and salt for 30 minutes.

3. 3

   Step 3

   Heat 1 tablespoon oil in a pan, sauté sliced onions until golden brown, then set half aside for garnish.

4. 4

   Step 4

   Cook marinated chicken in the pan until tender and cooked through, about 15 minutes.

5. 5

   Step 5

   Drain rice and boil in salted water until 70% cooked, then drain and set aside.

6. 6

   Step 6

   In a heavy-bottomed pot, layer half the rice, then the cooked chicken, sprinkle fried onions, chopped cilantro, and mint leaves, then top with remaining rice.

7. 7

   Step 7

   Sprinkle a pinch of saffron soaked in warm milk over the top layer and cover the pot tightly.

8. 8

   Step 8

   Cook on low heat (dum) for 20 minutes to allow flavors to meld and rice to finish cooking.

9. 9

   Step 9

   Turn off heat and let biryani rest for 10 minutes before gently fluffing and serving.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Biryani can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.