Ingredients for Chicken Biryani:
| 2 cups basmati rice |
| 1kg chicken, cut into pieces |
| 2 onions, sliced |
| 2 tablespoons ginger paste |
| 2 tablespoons garlic paste |
| 1/2 cup yogurt |
| 1/2 cup milk |
| 1/2 cup vegetable oil |
| 2 bay leaves |
| 4 cardamom pods |
| 4 cloves |
| 2 cinnamon sticks |
| 1 teaspoon cumin seeds |
| 1 teaspoon coriander seeds |
| 1/2 teaspoon garam masala |
| 1/2 teaspoon turmeric powder |
| 1 teaspoon salt |
| 1/4 teaspoon saffron strands |
| 2 tablespoons hot milk |
| 1/4 cup chopped coriander leaves |
| 1/4 cup fried onions (optional) |
Method for Chicken Biryani:
- Wash the basmati rice and soak it in water for 30 minutes. Drain and rinse.
- In a Vardaan Stainless Steel Tope, heat the vegetable oil and add the bay leaves, cardamom pods, cloves, and cinnamon sticks. Fry until fragrant.
- Add the sliced onions and fry until golden brown.
- Add the chicken, ginger paste, garlic paste, yogurt, milk, cumin seeds, coriander seeds, garam masala, turmeric, and salt. Cook for 20-25 minutes, until the chicken is cooked through and the sauce has thickened.
- In a separate pot, boil 4 cups of water. Add the rice and cook for 5-7 minutes, until the rice is partially cooked.
- Drain the rice and layer it on top of the chicken in the stainless steel pot.
- In a small bowl, soak the saffron strands in hot milk for 5 minutes.
- Pour the saffron milk over the rice. Cover the pot with a lid and cook on low heat for 20-25 minutes, until the rice is fully cooked.
- Garnish with chopped coriander leaves and fried onions (optional). Serve hot.
Cooking time: 1 hour 30 minutes
