Chicken Biryani 

Chicken Biryani

Ingredients

  • 450 grams chicken
  • 1 cup plain yogurt
  • 1 tablespoon royco ginger spice
  • 1 tablespoon royco garlic spice
  • 1 teaspoon royco wet and dry fry spice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon royco curry spice
  • 2 cups basmati rice
  • 4 cups water
  • 1 bay leaf
  • 6 whole cloves
  • 1/2 teaspoon royco cardamon spice

Get cooking

  1. In a bowl, mix all marinade ingredients and let the chicken marinate for at least 2 hours, or overnight in the refrigerator for the best results.

  2. Add the soaked and drained Basmati rice to 4 cups of water in alarge pot. Add the bay leaf, cloves, Royco cardamom spice, Royco Curry spice, and salt to the pot. Cook the rice until it's about 70-80% cooked (it should still have a slight bite). Drain the rice and set aside.

  3. In a large pot, heat the cooking oil over medium heat.

  4. Add the sliced onions and cook until they are golden brown and crispy. Remove half of the onions and set aside for garnish. Add the marinated chicken pieces and cook until they are browned on all sides and cooked through. Remove the chicken from the pot and set aside.

  5. In a large pot, layer half of the partially cooked rice, followed by the cooked chicken, some fried onions, and chopped cilantro and mint leaves. Layer the remaining rice over the chicken, and top with the remaining fried onions and saffron milk for colouring. Cover the pot with a tight-fitting lid and cook over low heat for about 20-25 minutes. This allows the flavours to meld and the rice to finish cooking through steam.

  6. Once done, gently fluff the rice with a fork, mixing the layers slightly. Enjoy!

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