Chicken Biryani With Raita Recipe

About this recipe

A fragrant and flavorful chicken biryani cooked with aromatic spices, tender chicken pieces, and basmati rice, served with cooling cucumber-mint raita.

Ingredients

• Pcs Epi Yogurt Mango
• 1 kg Basmati Rice
• Pcs Chings Masala Chicken Chilli
• - Onion
• 250g Garlic
• 250g Ginger
• 250g Green Chilli
• 250g Coriander
• 500 g Ghee
• - Suhana Biryani Masala 50g Box
• 500g Cucumber
• 200 ml Sesame Oil
• 500 g Chicken Whole
• - Bay Leaf
• 20 g Cinnamon
• - Cardamom
• 150 Gms Cloves
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 20 g Turmeric Powder
• 10G Salt

Instructions

1. Step 1: Heat oil and 1 tablespoon of ghee in a large pan. Fry sliced onions until golden brown and set half aside for garnishing.
2. Step 2: Add minced garlic, grated ginger, slit green chilies, and whole spices (bay leaf, cinnamon, cardamom, and cloves) and sauté for 2 minutes.
3. Step 3: Add chopped tomatoes, turmeric powder, red chili powder, biryani masala, and salt. Cook on medium heat until the oil separates.
4. Step 4: Add chicken pieces and cook until lightly browned. Stir in yogurt, mint leaves, and coriander leaves. Cover and simmer for 15 minutes.
5. Step 5: In a rice cooker, layer soaked basmati rice and chicken mixture. Add 600 ml of water and the remaining ghee. Cook until rice is fluffy and chicken is tender.
6. Step 6: For the raita, combine grated cucumber, whisked yogurt, chopped mint leaves, and a pinch of salt in a bowl. Mix well.
7. Step 7: Fluff the biryani gently and garnish with reserved fried onions. Serve hot with the cucumber-mint raita.