Chicken Biryani

Fragrant basmati rice layered with spiced chicken, the classic Pakistani biryani.

Ingredients

• 1 kg chicken, cut into pieces
• 750 g basmati rice, soaked 30 minutes
• 3 large onions, thinly sliced
• 3 tomatoes, chopped
• 1 cup plain yogurt
• 4 tbsp biryani masala
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 4 green cardamoms, 2 black cardamoms
• 1 cinnamon stick, 4 cloves
• 1/2 cup cooking oil or ghee
• Fresh coriander and mint leaves
• 2 green chillies
• Salt to taste
• Yellow food colour mixed in 2 tbsp milk (optional)

Instructions

1. Heat oil in a large pot and fry the sliced onions until golden brown. Remove half for garnish.
2. Add ginger-garlic paste to the remaining onions and fry for 1 minute.
3. Add chicken pieces and fry on high heat until the colour changes, about 5 minutes.
4. Add tomatoes, yogurt, biryani masala, chilli powder, turmeric and salt. Cook until oil separates.
5. Boil rice with whole spices until 70 percent cooked, then drain.
6. Layer the rice over the chicken masala. Sprinkle fried onions, coriander, mint, green chillies and food colour.
7. Cover tightly and cook on low heat (dum) for 20 minutes.
8. Mix gently and serve hot with raita and salad.