Serves 1
Directions
- 1Heat the oil in a deep pan over medium heat.
- 2Add onions and shallow fry until brown, then remove half for garnish.
- 3Add chicken and cook for 1 minute.
- 4Add ginger-garlic paste, biryani masala, tomatoes, and yogurt. Cook on medium heat for 15 minutes, until half done.
- 5Add water and simmer until the chicken is fully cooked and bubbling.
- 6Add the washed and soaked rice and cook for about 15 minutes, until holes appear on top.
- 7Add food colouring on top.
- 8Cover with foil and steam on the lowest heat for 15 minutes, until done.
- 9Garnish with coriander, mint, and fried onions.
Ingredients
- 1/2 cup oil or ghee
- 1 kg chicken (leg or thigh)
- 2 whole onion
- 125 g crushed tomatoes or passata
- 1/3 cup yogurt
- 3/4 packet biryani masala
- 3 tbsp ginger-garlic paste
- 3 cup basmati rice
- 5 cup water
- 1/4 bunch chopped coriander (optional)
- chopped mint (optional)
- fried onions (optional)
- red/orange food colouring (optional)
Equipment
deep panfoil
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