Directions
- 1Heat the oil in a deep pan over medium heat.
- 2Add onions and shallow fry until golden brown.
- 3Remove half of the fried onions for garnish.
- 4Add chicken to the pan and cook for 1 minute.
- 5Add ginger garlic paste.
- 6Add biryani masala.
- 7Add tomatoes.
- 8Add yogurt.
- 9Cook on medium heat for 15 minutes, until the chicken is half done.
- 10Add water.
- 11Simmer until the chicken is fully cooked and bubbling.
- 12Add the washed and soaked rice.
- 13Cook for about 15 minutes, until holes appear on top.
- 14Add food colouring on top (optional).
- 15Garnish with fried onions and coriander.
- 16Cover with foil and steam (dum) on the lowest heat for 15 minutes, until done.
- 17Garnish with coriander, mint and fried onions.
- 18Enjoy!
Ingredients
- 0.5 cup oil/ghee
- 1 kg chicken (leg/thigh, not breast)
- 2 onions
- 125 g crushed tomatoes (or passata)
- 0.33 cup yogurt (preferably sour)
- 0.75 packet biryani masala (any mix is fine)
- 3 tbsp ginger-garlic paste
- 3 cups basmati rice (washed and soaked)
- 4.5 cups water
- 0.25 bunch Chopped coriander
- Chopped mint
- Fried onions
- Red/orange food colouring
Equipment
deep panfoil
Tips
- This is a one-pot dish, making it very easy.
- This kind of biryani is traditionally made at weddings due to its ease.
- Some people call this pilau biryani, mix biryani, or mixed biryani.
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