Hyderabadi Chicken Biryani Bowl Recipe

About this recipe

A fragrant and flavorful biryani combining tender chicken with aromatic spices and long-grain basmati rice, perfect for a hearty lunch.

Ingredients

• 200 G Authentic Greek Yogurt
• 250 G Bwfo Ginger Root Dried Cut
• 250 G Veenas Fresh Garlic
• 950G Shazans Chicken Breast
• 200 G Trs Black Salt 200 G
• 250 Ml Ktc Jasmin Oil Cooking Oil 250Ml

Instructions

1. 1. Rinse and soak the basmati rice in water for 30 minutes, then drain and set aside.
2. 2. Heat oil in a deep pan and fry sliced onions until golden brown; remove half for garnishing.
3. 3. Add ginger garlic paste, chopped tomatoes, and green chilies; sauté until the tomatoes break down.
4. 4. Mix in chicken pieces, biryani masala, turmeric, and red chili powder; cook for 10 minutes until chicken is partially done.
5. 5. Add yogurt, mint leaves, and coriander leaves; stir well and simmer for 5 minutes.
6. 6. In another pot, boil water with cloves, cardamom, cinnamon, bay leaf, and a pinch of salt; cook rice until 70% done, then drain.
7. 7. Layer the chicken mixture and rice in the first pan, starting with chicken and ending with rice; sprinkle fried onions on top.
8. 8. Cover tightly and cook on low heat for 15 minutes to allow flavors to blend and rice to finish cooking.
9. 9. Remove from heat and let it rest for 5 minutes before serving.
10. 10. Serve hot, garnished with additional coriander leaves and mint for freshness.