Pakistani Chicken Biryani

STEP BY STEP

Method

1. 1

   Heat the oil in a heavy pot and fry the sliced onions until deep golden. Reserve one-third for layering.

2. 2

   Add the chicken and cook for 5 minutes. Stir in the ginger garlic paste, tomatoes, yoghurt and TAVAAZO Biryani Masala.

3. 3

   Cover and cook over medium heat for 20–25 minutes, stirring occasionally, until the chicken is tender and the masala is thick.

4. 4

   Meanwhile, boil the soaked rice in salted water until about 70% cooked. Drain thoroughly.

5. 5

   Spread half the rice over the chicken. Add mint, coriander, lemon and some reserved fried onion, then cover with the remaining rice.

6. 6

   Drizzle over the saffron milk, top with the remaining fried onion and cover tightly.

7. 7

   Steam on very low heat for 15–20 minutes. Rest for 5 minutes, then gently fold the layers and serve.