Chicken Biryani Rice

Name: Chicken Biryani Rice
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 2 cup basmati rice; 1.5 lb chicken pieces; 0.5 cup milk; 1 cup yogurt; 3 thinly sliced onions; 1 tsp ginger paste; 1 tsp garlic paste; 1 tsp green chili paste; 0.5 cup tomato puree; 2 tsp red chili powder; 1 tsp turmeric powder; 2 tsp roasted cumin powder; 0.5 tsp garam masala powder; 1 pinch saffron; 1 tsp coriander powder; 2 tbsp fresh cilantro leaves; salt; 7 tbsp vegetable oil

A Pakistani biryani of chicken, basmati rice and yogurt, seasoned with ginger and chilli and cooked in a pan. Finish with green coriander leaves.

1 hr 30 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 60 min · 90 min total
Difficulty: medium

1
Mix tomato puree, yogurt, ginger, garlic, green chili paste, red chili powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2
Marinate the chicken with this mixture and keep aside for this mixture and keep aside for 3 to 4 hours.
240 min
3
Heat oil in a pan. Fry the onions until golden brown. The golden brown onions are a very very important step in Pakistani cooking. Do not make it less than golden brown. This is why you need the extra oil.
4
Add the marinated chicken and cook for 10 minutes. Add 4 cups of water to the rice. Mix Saffron in milk and add it. Add the chicken pieces. Pressure cook the rice.
10 min
5
Mix gently. Garnish with green coriander leaves and serve hot.