IFN Recipe

Chicken Biryani

60 min 4 servings Non-Vegetarian Hyderabadi

Fragrant basmati rice, juicy chicken, and a deep spice profile come together in a Hyderabadi-style main built for weekends and celebrations.

500g chicken pieces

2 cups basmati rice

1 cup yogurt

2 onions (thinly sliced)

1 tbsp ginger-garlic paste

1/2 cup mint and coriander

1 tsp biryani masala

A few strands saffron in warm milk

Marinate the chicken with yogurt, ginger-garlic paste, and spices.

Parboil the rice until just short of done and drain well.

Cook onions until golden, then build the masala base with the chicken.

Layer the chicken and rice with herbs and saffron milk.

Seal the pot and cook on dum until the rice is aromatic and fluffy.

Rest briefly before fluffing and serving hot.

Pro Tip

Keep the rice slightly underdone before layering so the grains finish perfectly during dum cooking.

PRO

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