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Chicken Biryani
 

Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.

Marinate the chicken with this mixture overnight, cover with wrap and place in the refrigerator.

Add 4 cups of water and the saffron in saucepan and bring to the boil, add rice and cook until soft adding milk in final moments before covering and turning down.

Heat oil in a shallow pan. Fry the onions until golden brown  add the marinated chicken and cook for 10 minutes until cooked through.

Serve on top of the saffron rice with a coriander leaf garnish.

 

 
Feature Ingredients
Cardamom
Cinnamon
Cloves
Coriander
Cumin
Fennel
Garlic
Ginger
Marsala
Nutmeg
Onion
Peanut
Pepper
Turmeric
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Feature Recipes
Chicken Korma
Chicken Tikka Masala
Mutton Curry
Lamb  Madras
Tandoori Chicken
Chicken Biryani
Indian Samosas
Quick Facts
Chili
The Chili is a member of the Capsicum family and is closely related to the Tomato.
The Chili was unknown in Asia until Europeans introduced it there from Peru and Mexico.
 
 

 

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