CHICKEN BIRYANI

Ingredients:

For the Chicken Marinade:

• 500g chicken pieces, cleaned and washed
• 1 cup yogurt
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt to taste

For the Biryani:

• 2 cups Mohit Premium Long Grain Rice
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup cooking oil or ghee
• Whole spices (2-3 cloves, 2-3 green cardamom pods, 1 cinnamon stick)
• 1 teaspoon cumin seeds
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• Saffron strands soaked in warm milk
• Fried onions for garnishing
• Water for cooking rice
• Salt to taste

Instructions:

1. In a bowl, mix all the ingredients for the chicken marinade. Add the chicken pieces and marinate for at least 2 hours, or overnight in the refrigerator.
2. Wash the Mohit Premium Long Grain Rice thoroughly and soak it in water for about 30 minutes. Drain and set aside.
3. In a large pot, heat oil or ghee over medium heat. Add the whole spices and cumin seeds. Sauté until fragrant.
4. Add the sliced onions and sauté until they turn golden brown.
5. Add the marinated chicken and cook until it changes color and is almost cooked through.
6. Add the chopped tomatoes and cook until they soften and the oil starts to separate.
7. Layer half of the partially cooked chicken at the bottom of the pot. Sprinkle half of the chopped mint and coriander leaves over it.
8. Layer half of the soaked and drained Mohit Premium Long Grain Rice over the chicken. Spread it evenly.
9. Layer the remaining chicken over the rice, followed by the remaining mint and coriander leaves.
10. Layer the remaining rice over the chicken.
11. Drizzle saffron-infused milk over the rice and top with fried onions.
12. Cover the pot with a tight-fitting lid and cook on low heat for about 20-25 minutes, or until the rice is fully cooked and the flavors have melded.
13. Turn off the heat and let the biryani rest, covered, for about 10 minutes before gently fluffing the rice.
14. Serve the Chicken Biryani hot, garnished with more fresh mint and coriander leaves.

Tips:

• You can add boiled eggs as a garnish.
• For a smoky flavor, you can use the dum cooking method by sealing the pot with dough and cooking on low heat for 15-20 minutes.
• Adjust the spice levels according to your preference.

Enjoy the rich and aromatic flavors of Chicken Biryani made with the premium Mohit Long Grain Rice, perfect for special occasions or family gatherings!