Prep Time
20 min
Cook Time
30 min
Yield
4 enchiladas
Ingredients
- or marinating the chicken:
- 500 grams chicken, cut into pieces
- 1 cup yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon biryani masala powder (you can use Prestige Kings County Biryani Masala for added flavor)
- Salt to taste
- For the rice:
- 2 cups basmati rice
- 4 cups water
- 2-3 green cardamom pods
- 2-3 cloves
- 1-inch cinnamon stick
- Salt to taste
- For the biryani:
- 3 tablespoons oil or ghee (you can use Prestige Kings County cooking oil or ghee)
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon biryani masala powder (you can use Prestige Kings County Biryani Masala)
- 1/2 teaspoon turmeric powder
- Fresh coriander leaves, chopped
- Fresh mint leaves, chopped
- A pinch of saffron strands, soaked in 2 tablespoons of warm milk
- Fried onions (optional)
Directions
- Marinate the chicken: In a bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, Prestige Kings County Biryani Masala, and salt. Add the chicken pieces and coat them well with the marinade. Let it marinate for at least 1 hour, or overnight in the refrigerator for better flavor.
- Cook the rice: Wash the basmati rice thoroughly and soak it in water for 30 minutes. In a large pot, bring water to a boil. Add the soaked rice, cardamom pods, cloves, cinnamon stick, and salt. Cook the rice until it is 70-80% cooked. Drain the rice and set it aside.
- Fry the onions: In a separate deep pan, heat Prestige Kings County cooking oil or ghee over medium heat. Add thinly sliced onions and fry them until they turn golden brown and crispy. Remove half of the fried onions and set them aside for garnishing.
- Cook the chicken: In the same pan with the remaining oil or ghee, add chopped tomatoes, slit green chilies, and ginger-garlic paste. Cook until the tomatoes are soft and oil starts to separate. Add red chili powder, Prestige Kings County Biryani Masala, turmeric powder, and salt. Mix well.
- Add marinated chicken: Add the marinated chicken to the pan and cook it on medium heat until the chicken is tender and cooked through. Stir occasionally to prevent sticking. Once the chicken is cooked, add chopped coriander leaves and mint leaves. Mix well.
- Layer the biryani: Take a heavy-bottomed pan or a large oven-safe dish. Spread a layer of cooked rice at the bottom. Next, add a layer of cooked chicken with its gravy. Repeat the layers until all the rice and chicken are used. Drizzle the saffron milk over the top layer.
- Dum cooking: Cover the pan with a tight-fitting lid or seal it with aluminum foil. Place the pan on low heat and let it cook for 20-25 minutes. This slow cooking process allows the flavors to meld together.
- Serve: Remove the lid and garnish the biryani with the reserved fried onions. Serve hot with raita or salan (gravy) of your choice.
- Enjoy your delicious chicken fry biryani prepared with Prestige Kings County ingredients!
