Fragrant Chicken Biryani Feast Recipe

About this recipe

Fragrant Chicken Biryani Feast is a delightful Indian classic, blending tender chicken, perfectly cooked basmati rice, and a medley of aromatic spices for a truly indulgent lunch. The dish starts with marinated chicken simmered in a flavorful mix of tomatoes, yogurt, and spices, which is then layered with fragrant rice and fresh herbs. This one-pot wonder is not only delicious but also nutritionally balanced, offering 48g of protein for muscle recovery and sustained energy throughout your day. Whether you're meal-prepping for the week or enjoying a cozy lunch at home, this biryani is a hearty, satisfying choice that showcases the best of Indian cuisine. Serve it warm, garnished with mint and coriander, for a complete and comforting meal.

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 300 g Nutrich Chicken Thigh Boneless
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 1 pack (100 g) Everest - Ginger Garlic Paste
• 100g Greek Yogurt
• 850 g Sundrop Heart+ Blended Cooking Oil
• medium Chilli Green Long
• 1 Bunch Mint Leaves (Pudina)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 50 Grms Dhaniya Handmade Spices 50 Grms
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 30 minutes, then drain and set aside.
2. 2. Heat 2 tablespoons of oil in a large pan and sauté the whole spices until fragrant, about 30 seconds.
3. 3. Add the sliced onions and cook until golden brown, stirring occasionally to avoid burning.
4. 4. Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
5. 5. Add the diced tomatoes, green chilies, turmeric powder, red chili powder, and a pinch of salt. Cook until the tomatoes soften.
6. 6. Mix in the chicken pieces and cook on medium heat until the chicken is no longer pink, about 5 minutes.
7. 7. Add the yogurt and garam masala, stirring well to coat the chicken evenly. Let it simmer for 5 minutes.
8. 8. In a separate pot, bring 600 ml of water to a boil with a teaspoon of salt. Add the soaked rice and cook until 70% done, then drain.
9. 9. Layer the partially cooked rice over the chicken mixture in the pan. Sprinkle chopped mint and coriander on top.
10. 10. Drizzle the remaining tablespoon of oil over the top, cover the pan with a tight-fitting lid, and cook on low heat for 15 minutes.
11. 11. Turn off the heat and let the biryani rest for 10 minutes before removing the lid.
12. 12. Gently fluff the rice with a fork, ensuring the layers remain intact.
13. 13. Serve warm, garnished with additional mint and coriander, if desired.