Name: Chicken Biryani Pilau Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 2 cups basmati rice; 500g chicken, cut into pieces; 1 large onion, thinly sliced; 2 tomatoes, diced; 2 tablespoons biryani masala powder; 1 tablespoon ginger-garlic paste; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon garam masala powder; 1/2 cup plain yogurt; 4 cups water; Salt to taste; Fresh coriander leaves, for garnish; Fried onions, for garnish

How To Make Chicken Biryani Pilau

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Preparation: 20 minutes

Cooking: 40 minutes

Total: 60 minutes

Serves:

Ingredients

2 cups basmati rice
500g chicken, cut into pieces
1 large onion, thinly sliced
2 tomatoes, diced
2 tablespoons biryani masala powder
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala powder
1/2 cup plain yogurt
4 cups water
Salt to taste
Fresh coriander leaves, for garnish
Fried onions, for garnish

Instructions

Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
In a large pot, heat some oil and sauté the sliced onions until golden brown. Remove half of the fried onions and set aside for garnish.
Add the ginger-garlic paste to the remaining fried onions in the pot and cook for a minute until fragrant.
Add the chicken pieces and cook until they are browned on all sides.
Add the diced tomatoes, biryani masala powder, turmeric powder, red chili powder, and salt to taste. Cook for another 5 minutes.
In a separate pan, bring 4 cups of water to a boil. Add the soaked and drained rice to the boiling water and cook until the rice is 70% cooked. Drain the rice and set aside.
Layer the partially cooked rice on top of the chicken in the pot. Sprinkle garam masala powder over the rice.
Whisk the yogurt and pour it over the rice. Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes, until the rice is fully cooked and the flavors are well blended.
Garnish with fresh coriander leaves and the reserved fried onions. Serve hot with raita or a side salad.