A dish of fragrant and tasty chicken biryani cooked with fragrant spices and basmati rice, served on a white plate.
Ingredients: 2 cups basmati rice. 500g chicken, cut into pieces. 1 cup yogurt. 2 onions, thinly sliced. 4 tomatoes, chopped. 4 green chilies, slit. 1/4 cup chopped cilantro. 1/4 cup chopped mint leaves. 2 tablespoons ginger-garlic paste. 1 tablespoon biryani masala. 1 teaspoon turmeric powder. 1 teaspoon red chili powder. 1/2 teaspoon garam masala. 1/2 cup fried onions. 1/4 cup ghee. Salt to taste. Saffron strands soaked in milk for garnish.
Instructions: Wash and soak basmati rice in water for 30 minutes. Drain and set aside. Marinate chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, biryani masala, half of the chopped cilantro, half of the chopped mint leaves, and salt. Let it marinate for at least 1 hour. In a large pan, heat ghee. Add sliced onions and saut until golden brown. Add marinated chicken pieces and cook until they are half done. Layer half of the soaked rice over the chicken followed by chopped tomatoes, green chilies, remaining chopped cilantro, mint leaves, and fried onions. Layer the remaining rice over the top. Drizzle saffron milk over the rice. Cover the pan with a lid and cook on low heat for 20-25 minutes until the rice is cooked and the chicken is tender. Once done, gently mix the rice and chicken. Serve hot chicken biryani in a white plate, garnished with more fried onions and saffron strands.
Prep Time: 60 minutes
Cook Time: 40 minutes
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