MsPinaQ - Hyderabadi Chicken Biryani with Saffron Rice Layers

Prep Time

20 min

Cook Time

40 min

Total Time

60 min

Servings

Ingredients

500g chicken, cut into pieces

300g basmati rice

1 large onion, thinly sliced

4 garlic cloves, minced

1 inch ginger, grated

2 green chilies, slit

1/2 cup yogurt

1/4 tsp saffron threads

1/4 cup coriander leaves, chopped

1/4 cup mint leaves, chopped

1 tsp cumin seeds

2 tbsp ghee or oil

1 tsp garam masala

salt to taste ingredient

1
Marinate chicken with yogurt, garlic, ginger, green chilies, garam masala, and salt for at least 30 minutes.
2
Heat ghee in a large pot, add sliced onions, and sauté until golden brown.
3
Add marinated chicken to the pot and cook for 10-15 minutes until chicken is tender.
4
Soak basmati rice in water for 30 minutes; drain before cooking.
5
In a separate pot, boil water and add soaked rice, cook until 70% done, then drain.
6
Layer the partially cooked rice over the chicken in the pot, sprinkle saffron soaked in warm water, and herbs.
7
Cover the pot tightly and cook on low heat for 20 minutes to allow flavors to meld.
8
Gently fluff the biryani with a fork before serving, garnishing with fried onions and herbs.