Directions
- 1In a bowl, mix yogurt, garlic, ginger, turmeric, biryani masala, mint leaves, lemon juice, and salt.
- 2Add the chicken and mix well to marinate.
- 3Rinse basmati rice and soak it in water.
- 4In a pan, heat ghee and caramelize onions until golden brown.
- 5Drain the soaked rice.
- 6In a pot, boil water with star anise, cumin seeds, and cardamom pods. Then add the drained rice.
- 7Cook until the rice is almost done, then drain.
- 8In the same pan, heat ghee and add marinated chicken.
- 9Add caramelized onions to the chicken.
- 10Layer cooked rice over chicken and onions.
- 11Add caramelized onions, a bay leaf, and saffron milk on top.
- 12Cover the pot with aluminum foil and lid, and cook until the rice is fluffy.
- 13Garnish with cilantro and serve hot with raita (yogurt dip).
Ingredients
- 1 cup plain yogurt
- 2 tablespoons garlic
- 2 tablespoons ginger
- 1 teaspoon turmeric
- 1 tablespoon biryani masala
- 1 handful mint leaves
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 pound chicken
- 1 cup basmati rice
- 1.5 cup water
- 2 tablespoons ghee
- 1 medium onions
- 1 piece star anise
- 1 teaspoon cumin seeds
- 3 pieces cardamom pods
- 1 piece bay leaf
- 1 tablespoon saffron milk
- 1 handful cilantro
Equipment
bowlspoonfrying panstrainerpot with lidaluminum foil
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