Biryani

Name: Biryani
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2 cup basmati rice; 0.75 kg chicken piece; 0.5 cup milk; 1 cup yogurt; 3 sliced onions; 1 tsp ginger paste; 0.5 tsp garlic paste; 1 tsp green chili paste; 0.5 cup tomato puree; 2 tsp red chili powder; 1 tsp turmeric powder; 1 tsp roasted cumin powder; 2 tsp garam masala powder; 0.5 tsp cardamom powder; saffron; 1 tsp coriander powder; 2 tbsp green coriander leaves; salt; 7 tbsp oil

Chicken, basmati rice and yogurt cooked in a pan and spiced with ginger and chilli for a South Asian biryani. It's finished with green coriander leaves.

45 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 25 min · 45 min total
Difficulty: medium

1
Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli 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 3-4 hours. Heat oil in a pan. Fry the onions until golden brown.
240 min
3
Add the marinated chicken and cook for 10 minutes. Add 4 cups of water to the rice. Mix saffron in milk and add to it.
10 min
4
Add cardamom powder. Add the chicken pieces. Pressure cook the rice. Mix gently. Garnish with green coriander leaves and serve hot.