Chicken Biryani
Layered spiced rice and chicken, fragrant with saffron and fried onions.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Active
- 45 min
- Serves
- 6
- Difficulty
- Medium
- Cuisine
- pakistani
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Ingredients
Steps
Fry two-thirds of the onions in the oil until deep golden and crisp; set aside as garnish.
In the same oil, cook the chicken with ginger-garlic paste, green chilies, chili powder, turmeric, garam masala, yogurt, and salt for 15 minutes until the chicken is nearly cooked and the sauce is thick.
Boil the soaked rice with cardamom, bay leaves, cinnamon, and salted water until it's about 70% cooked, then drain.
Layer the partly cooked rice over the chicken in the pot. Scatter the fried onions, herbs, and saffron milk on top.
Cover tightly with a lid (seal with foil if needed) and cook on very low heat for 25-30 minutes.
Let it rest 5 minutes off heat, then gently fluff and mix before serving.