Name: Chicken Biryani Bake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 2 cups basmati rice; 500g chicken, cut into pieces; 1 onion, thinly sliced; 2 tomatoes, chopped; 2 cloves of garlic, minced; 1-inch ginger, grated; 1/4 cup yogurt; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon cumin powder; 1 teaspoon coriander powder; 1/2 teaspoon garam masala; Salt to taste; Fresh coriander leaves, for garnish; Saffron strands, soaked in milk (optional)

How To Make Chicken Biryani Bake

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Preparation: 15 minutes

Cooking: 45 minutes

Total: 60 minutes

Serves:

Ingredients

2 cups basmati rice
500g chicken, cut into pieces
1 onion, thinly sliced
2 tomatoes, chopped
2 cloves of garlic, minced
1-inch ginger, grated
1/4 cup yogurt
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt to taste
Fresh coriander leaves, for garnish
Saffron strands, soaked in milk (optional)

Instructions

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
In a large pan, heat oil and sauté the sliced onions until golden brown. Add the minced garlic and grated ginger, cook for another minute.
Add the chicken pieces to the pan and cook until they are browned on all sides. Remove the chicken from the pan and set aside.
In the same pan, add the chopped tomatoes and cook until they become soft. Add the yogurt and all the spices (turmeric, chili powder, cumin powder, coriander powder, garam masala, and salt). Cook for a few minutes until the spices are well combined.
Add the soaked and drained basmati rice to the pan and mix well with the tomato and spice mixture. Add enough water to cover the rice by an inch. Bring to a boil, then reduce the heat and cover the pan with a tight-fitting lid. Cook for about 10-15 minutes or until the rice is 70% cooked. Remove from heat.
Preheat the oven to 180°C (350°F).
In a baking dish, layer half of the partially cooked rice at the bottom. Place the cooked chicken pieces on top of the rice. Cover the chicken with the remaining rice.
Drizzle saffron-infused milk (if using) and garnish with fresh coriander leaves.
Cover the baking dish tightly with foil and bake in the preheated oven for 25-30 minutes, or until the rice is fully cooked and fluffy.
Serve the Chicken Biryani Bake hot with raita or salad.