Description
A delightful and aromatic dish combining layers of tender chicken marinated with spices and fragrant basmati rice.
Ingredients
Scale
- 2 cups basmati rice
- 500g chicken, cut into pieces
- 2 large onions, sliced
- 2 tomatoes, chopped
- 1 cup plain yogurt
- 4 green chilies, slit
- 3 tablespoons biryani masala
- 4 cups water
- 2 tablespoons oil
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- Whole spices (bay leaf, cinnamon stick, cloves, cardamom)
- Salt to taste
- Chopped cilantro and mint leaves for garnish
Instructions
- Rinse and soak the basmati rice in water for 30 minutes. Drain and set aside.
- In a large pot, heat oil over medium heat and sauté sliced onions until golden brown.
- Add minced garlic, grated ginger, and whole spices to the pot. Sauté until fragrant.
- Add chicken pieces and cook until they are no longer pink.
- Stir in chopped tomatoes, yogurt, biryani masala, and salt; cook until chicken is tender.
- Add the drained rice, green chilies, cilantro, and mint. Pour in 4 cups of water and bring to a boil.
- Lower the heat, cover, and cook on low for 20-25 minutes.
- Fluff the rice with a fork and serve hot.
Notes
Serve with raita, salad, or pickle. Store in an airtight container for up to 3 days in the fridge or 2 months in the freezer.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 85mg