“Delightful Pakistani Chicken Biryani: An Aromatic Sensation for Your Taste Buds”

Allergens

N/A

Ingredients

• 1 kg chicken, boneless and skinless 2 cups basmati rice 4 large onions 3 tbsp ginger
• garlic paste 2 tbsp cumin seeds 2 tbsp coriander powder 2 tbsp garam masala 1 tsp turmeric 1 tsp red chili powder 2 cups yogurt 4 cups chicken stock 1 cup tomato puree 2 tbsp oil Salt, to taste Fresh cilantro and mint leaves, for garnish

Instructions

1. Marinate the chicken: In a large bowl, combine chicken with yogurt, half of the ginger garlic paste, half of the onions (slice
2. , salt, turmeric, red chili powder, coriander powder, and garam masala. Let it marinate for 20 minutes.
3. Prepare the rice: In a separate bowl, rinse basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes. Drain and set aside.
4. Cook the chicken: Heat oil in a large pot over medium heat. Add the remaining ginger garlic paste and cook for 1 minute, then add cumin seeds and cook until fragrant. Add marinated chicken and cook until browned.
5. Add tomato puree and cook for 2 minutes, stirring constantly. Pour in chicken stock and bring to a boil. Lower the heat and let it simmer for 10 minutes or until chicken is fully cooked. e) Combine rice and chicken: Drain the soaked rice and add it to the pot with the cooked chicken. Stir well to combine. Cover and cook on low heat for 15 20 minutes, or until the rice has absorbed the liquid and is tender. f) Garnish and serve: Fluff the rice with a fork, garnish with fresh cilantro and mint leaves, and serve immediately.

Chef’s Insight

To enhance the aroma, add a pinch of saffron to the marinade.