Chicken Biryani (Pakistani Style Saffron and Spicy Chicken Biryani)

Ingredients ({{ checkedCount }}/4)

• 3 cups long Basmati rice (parboiled)
• 800 g bone-in chicken pieces
• Marinade: 1 cup yoghurt, Garam Masala, ginger-garlic paste, turmeric, hot red pepper powder
• 3 caramelized onions (fried), saffron milk, fresh mint and coriander

Method

1. 1

   Marinate the chicken with yoghurt and spice paste for at least 1 hour and cook it in the pot for half the time.

2. 2

   Spread the chicken mixture on the bottom of the deep pot, sprinkle caramelized onions and fresh herbs on it.

3. 3

   Add parboiled Basmati rice and drizzle with saffron milk.

4. 4

   Close the lid tightly and let it brew (dump) on low heat for 25 minutes, blend and serve hot.

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