CHICKEN BIRYANI

Flavorful Chicken Biryani infused with Zenzaika Biryani Masala.

Made with Zenzaika Biryani Masala

INGREDIENTS

For Marination

✓500g Chicken (Bone-in)

✓1/2 Cup Thick Curd (Yogurt)

✓1 Tbsp Ginger Garlic Paste

✓1 Tsp Turmeric Powder

✓1 Tsp Kashmiri Red Chilli Powder

✓1 Tbsp Zenzaika Biryani Masala

✓1 Tbsp Lemon Juice

✓Salt to taste

For Rice & Cooking

✓2 Cups Premium Basmati Rice (Soaked for 30 mins)

✓3 Tbsp Ghee

✓2 Tbsp Oil

✓2 Large Onions (Thinly Sliced for Birista)

✓1 Bay Leaf

✓4 Cloves

✓2 Green Cardamoms

✓1 Inch Cinnamon

✓1/2 Cup Chopped Mint Leaves

✓1/2 Cup Chopped Coriander Leaves

✓1/4 Cup Warm Milk with Saffron Strands

✓Water as required

Clean and wash the chicken. Mix it with all marination ingredients and let it rest for at least 1 hour.

Wash and soak the Basmati rice for 30 minutes.

Boil 6 cups of water with bay leaf, cloves, cardamom, and salt. Add the soaked rice and cook until 70% done. Drain and set aside.

Heat oil and ghee in a heavy-bottomed pot. Fry the sliced onions until golden brown and crispy (Birista). Remove half for garnishing.

In the same pot, add the marinated chicken and cook on medium-high heat for 8-10 minutes until it changes color.

Add a handful of mint and coriander leaves over the chicken.

Layer the semi-cooked rice evenly over the chicken.

Pour the saffron milk evenly over the rice. Sprinkle the remaining fried onions, mint, and coriander.

Cover the pot tightly with a lid (seal with dough or foil for 'Dum' cooking).

Cook on a very low flame for 20-25 minutes.

Turn off the heat and let it rest for 10 minutes before opening.

Fluff gently and serve hot with raita.