Chicken Biryani

Recipe

Kohinoor Bhuna sauce – 1packet
Diced chicken (preferably on the bone) – 600 grams
Kohinoor Diamond basmati rice – 400 grams
Ginger paste – 1 tablespoon
Garlic paste – 1 tablespoon
White onions sliced – 200 grams
Oil – 50 ml
Garam masala – 1/2 tablespoon
Spice for cooking rice – 2 green cardamom, 4 number cloves
Yoghurt – 100 gms
Chopped mint – 2 tablespoons
Chopped coriander – 3 tablespoons
Kewra flower water – 10ml
Saffron (soak in 20ml of warm water) – 1/4 gm
Yellow food colour liquid – 5ml
Salt – to taste

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Wash the rice in lukewarm water a few times and allow it to soak for 30 minutes.

Heat oil in a thick bottom pan, add the sliced onions and fry until golden brown, remove the onions on a kitchen towel and keep aside for use later.

In the hot oil add the chicken, keep frying until the pieces are lightly brown.

Add ginger and garlic paste, fry for a few minutes, add the whisked yoghurt and cook for a few minutes. Then add the Kohinoor Bhuna sauce, salt to taste and allow the chicken to cook on low heat for 10 minutes.

In another pan keep 2 lites of water to boil, add the spices for the rice and 1 tablespoon of salt. Bring water to a boil and add the washed, soaked and drained Basmati rice, cook for 6 minutes and then drain the rice in a sieve, at this time rice is about 75% cooked.

Sprinkle half of the chopped coriander, mint and fried brown onion on top of the chicken, as well as the garam masala.

Add the cooked rice on top of the chicken, sprinkle with yellow food colour. Then add saffron water and sprinkle the remaining fried brown onion, chopped coriander and mint on top of the rice.

Cover the rice with paper kitchen towels and a lid, keep the pot on medium heat for 5 minutes, reduce the heat to very low and allow the rice to get steamed for 20 minutes.

Mix and serve chicken biryani accompanied with raita and Kohinoor Mint & Coriander chutney