1 cup/200g rice, 5 cup water, 1 tbsp salt, 500g chicken cut into 1'' piece, 1/2 cup/100g curd, 50g Suhana Chicken Biryani Mix, 3 tbsp ghee/oil, 1 onion chopped, 1/2 cup fresh coriander leaves chopped, 1/4 cup mint leaves chopped, A pinch of saffron mixed with a little lukewarm milk, Half cup crisp fried onions for garnishing
How to use/cook:
Wash and soak rice for 15 minutes and drain.
Boil water. Add rice, salt and 1 tbsp oil and cook for 4-5 minutes till rice is half done. Drain water
completely and set aside.
Make a paste of curd and Suhana Chicken Biryani Mix and marinate Chicken with this. Keep aside
for 1 hour.
In a large frying pan, heat remaining oil, add onion and sauté until golden brown. Add marinated
chicken and cook for 20-25 minutes or till it is tender.
Place the Chicken in a heavy bottomed casserole or pan cover with rice.
Sprinkle coriander, mint and saffron-infused milk on it. Cover and cook on low heat for about 10 minutes. Garnish with crisp fried onion, mix well and serve hot.
For best result use chicken drumstick instead of boneless chicken. For vegetarian version
replace chicken with 400g vegetables of your choice.
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