Royal Chicken Biryani With Saffron Rice Recipe

About this recipe

A fragrant and rich biryani featuring tender chicken pieces, aromatic spices, and saffron-infused basmati rice, perfect for a satisfying dinner.

Ingredients

• 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
• 1 Kg Red Onion 1kg
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 200 G Authentic Greek Yogurt
• - Ginger - 100g
• 100 G Jumbo Garlic 100g
• - Cofresh Whole Green Chilli 350g
• 100 g Wijaya Coriander Seeds 100G
• 25G Natco Mint
• - RealFoodSource Saffron Strands
• - Milkfood Rich Desi Ghee
• 5 l Butter Milk - 5Ltr
• 1 Kg Laila Basmati Rice
• 250G Tilda Wild Rice
• - Ktc Vegetable Oil
• 45G Natco Cinnamon Sticks, 45G
• - Schwartz Whole Cloves
• 400 g Trs Turmeric Powder 400G
• - Jalpur Coriander Powder Dhana Powder
• - Tata Salt

Instructions

1. 1. Rinse the basmati rice and soak it in water for 30 minutes.
2. 2. Marinate the chicken with yogurt, turmeric powder, red chili powder, coriander powder, and salt for 20 minutes.
3. 3. Heat oil in a large pan and sauté sliced onions until golden brown.
4. 4. Add ginger, garlic, and green chili paste to the pan and cook for 2 minutes.
5. 5. Add chopped tomatoes and cook until they turn mushy and blend well with the spices.
6. 6. Add the marinated chicken to the pan, stir well, and cook until the chicken is tender and coated in the masala.
7. 7. Meanwhile, boil water in a separate pot with bay leaf, cinnamon, cloves, and cardamom pods. Add soaked rice and cook until 70% done.
8. 8. Dissolve saffron strands in warm milk and keep aside.
9. 9. In a large pot, layer the partially cooked rice over the chicken masala evenly.
10. 10. Pour the saffron milk over the rice and cover the pot with a tight lid.
11. 11. Cook the biryani on low heat for 20 minutes to allow the flavors to combine.
12. 12. Garnish with fresh coriander and mint leaves before serving.