Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
2 cupsbasmati rice
1 kgchicken, cut into pieces
2 largeonion
1 largetomato
3 tablespoonsbiriyani masala
2 tablespoonsginger-garlic paste
1 cupyogurt
1/4 cupcilantro
1/4 cupmint leaves
3 tablespoonsoil
4 cupswater
to tastesalt
Instructions
01
Marinate chicken with yogurt, ginger-garlic paste, salt, and biriyani masala for at least 30 minutes.
02
Heat oil in a large pan and sauté sliced onions until golden brown.
03
Add marinated chicken, cooked for 10 minutes until browned.
04
Add chopped tomatoes and cook until soft.
05
In a separate pot, boil water and add soaked rice; cook until 70% done.
06
Layer the partially cooked rice over the chicken, sprinkle cilantro and mint leaves.
07
Cover and cook on low heat for 30 minutes. Serve hot.
