Table of Contents

Chicken Biryani

• From: link

• Cooking Time: 30 minutes

Ingredients:

• 750 grams chicken on the bone, cut into 2 inch pieces
• 1½ cups basmati rice, soaked for 30 minutes and drained
• Salt to taste
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 3 tsps Tata Sampann Chicken Masala + for sprinkling
• ¾ cup yogurt
• 1½ tbsps ginger-garlic paste
• 4 tbsps freshly chopped coriander leaves + for garnish
• 2-3 green chillies, chopped
• A few mint leaves + for garnish
• 5 tbsps fried onion + for garnish
• 1 black cardamom
• 2-3 green cardamoms
• 1 bay leaf
• ½ inch cinnamon stick
• 1½ tbsps ghee
• 1 tsp oil
• 1 medium tomato, chopped
• 6-7 mint leaves + for garnish
• A large pinch of saffron, soaked in warm water
• Raita to serve

Instructions:

1. Take chicken in a bowl, add salt, red chilli powder, turmeric powder, coriander powder, 2 tsps Tata Sampann Chicken Masala, and yogurt.
2. Add yogurt, ginger-garlic paste, chopped coriander, green chillies, mint leaves and 3 tbsps fried onion. Mix well and set aside for 10-15 minutes.
3. Meanwhile, for the rice, Add water in a deep bottom pan, add 1 black cardamom, bread and add green cardamoms, bay leaf, and cinnamon stick, salt and allow the water to come to a boil.
4. Add rice and cook till ¾ done. Drain the rice and set aside.
5. Heat ½ tbsp ghee and oil in a non-stick deep pan, add the marinated chicken, tomato and add 1 tsp Tata Sampann Chicken Masala, and ¾ cooked rice and spread it evenly.
6. Sprinkle remaining fried onion, remaining chopped coriander and tear 6-7 mint leaves and sprinkle on top.
7. Add soaked saffron and drizzle remaining ghee. Sprinkle salt, remaining Tata Sampann Chicken Masala.
8. Cover and cook for 25-30 minutes. Take it off the heat.
9. Garnish with chopped coriander, mint leaves and fried onion. Serve hot with raita.