- Basmati Rice 250 gm
- Salt To Taste
- Chicken 350 gm
- 1 tsp chili powder
- 1-2 onion chopped
- 1-2 tomatoes chopped
- 1 tbsp Ginger garlic paste
- ½ tsp Turmeric powder
- 3 tbsp Vegetable oil
- 1 tbsp Ghee
- ½ tbsp. Mint leaves sprigs
- 1 tbsp coriander leaves
- 1 cinnamon stick
- 2 tbsp of Knorr Chef's Biryani Masala
- 2 Cardamom
- 3 cloves
- 2 tbsp Curd
Soak rice for 30 minutes and wash. In a stock pot bring 1 liter water to boil. Add some salt and lemon juice to taste.
Once the water comes to a boil add the soaked rice.
Once partly cooked, strain in a colander and keep aside giving a gentle stir ensuring it is only partially cooked.
Marinate the chicken in a bowl with 2 tbsp. of Knorr Chef’s Biryani Masala, red chili powder, turmeric powder.
Heat the oil in a pressure cooker, add whole spices (cinnamon, cardamom & cloves) and allow them to sizzle.
Add sliced onion and sauté well.
Add ginger - garlic paste and cook for 2 mins.
Add chopped tomatoes, cook till tomatoes until done.
Add the marinated chicken and adjust the salt to taste.
Add 1 cup of water (150 ml).
Cook till the chicken is nicely tender.
Spread rice on top of chicken. Heat ghee, add turmeric and pour on top of rice.
Garnish with chopped coriander and mint leaves.
Keep it for dum for 10 min.
Serve hot and enjoy!