Tangy Kolhapuri Chicken Biryani Recipe

About this recipe

A fragrant chicken biryani infused with bold Kolhapuri spices, layered with tender chicken and aromatic basmati rice for a flavorful dinner treat.

Ingredients

• 950G Shazans Chicken Breast
• NaN Tilda Long Grain Rice
• 100G Ginger 100G
• 250G Garlic 250g
• - Billington'S Light Brown Soft Sugar
• 1 L Crisp N Dry Oil
• 750 G Top-Op Table Salt Drums
• 50G Heera Cloves 50g

Instructions

1. 1. Wash the basmati rice thoroughly and soak it in water for 30 minutes.
2. 2. Heat oil in a pan and sauté cloves, cinnamon, cardamom, and bay leaves until fragrant.
3. 3. Add sliced onions and sauté until golden brown, then mix in ginger and garlic paste.
4. 4. Add chopped tomatoes and cook until soft, then stir in Kolhapuri masala and yogurt.
5. 5. Add chicken thighs and cook until they are well-coated with the masala and partially cooked.
6. 6. In a separate pot, boil soaked rice with water and a pinch of salt until 70% cooked.
7. 7. Layer the partially cooked rice over the chicken mixture in the pan.
8. 8. Sprinkle fresh coriander and mint leaves on top of the rice layer.
9. 9. Cover the pan tightly and cook on low heat for 15 minutes to allow flavors to meld.
10. 10. Once done, gently fluff the biryani and serve hot with raita or salad.