- 3 tbsp vegetable oil
- 2 cups soaked Basmati rice
- 1-2 onions, chopped
- 1-2 tomatoes, chopped
- Spring of Mint leaves
- ½ tbsp ginger-garlic paste
- ¼ kg Chicken (with bones)
- 1/2 tsp Turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 2 tbsp Knorr Chef’s Biryani Masala
- salt To taste
- 1 tbsp lemon juice
- ½ cup beaten curd
In a deep pan. Heat 2 tbsp vegetable oil and fry 1-2 chopped onions till golden brown.
Add 1-2 chopped tomatoes, ½ tbsp ginger-garlic paste, 1 tsp Coriander powder, ½ tsp Red Chilli Powder, a pinch of turmeric powder and salt to taste. Cook on slow flame till oil separates.
Add the chicken pieces into the onion tomato masala along with about 1 cup (150 ml) water and 2 tbsp (16g) of Knorr Chef’s Biryani Masala.
Cover with a lid and cook on slow flame for 20 minutes or till the chicken is done.
Switch off the flame and sprinkle 3-4 mint leaves on top of the cooked chicken.
In a separate large pan, boil the rice in about 750 ml water along with 2 tbsp vegetable oil and 1 tbsp lemon juice.
Cook the rice till it is nearly done (not fully done), drain the excess water and spread the rice over the cooked chicken. Cover the pan with a heavy lid and cook on dum (slow flame) for 5-10 minutes till the steam comes out.