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Ingredients
6 servings

50gYoghurt
Natural, or Greek

1 ½ tspsalt

500gChicken
or lamb, beef, prawns or vegetables

15gGinger Paste
or peeled ginger, finely chopped
22gBiryani Blend

60gGhee
or preferred oil

20gGarlic Paste
or peeled garlic, finely chopped

15gGinger Paste
or peeled ginger, finely chopped

1.5Onions
Large, sliced thinly

150mlwater

¼ tspGaram Masala Blend
Original

1200mlWater

½ tspsalt

340gBasmati Rice
or aged Basmati Rice

4 TbspMilk
with a pinch of turmeric or saffron

4 TbspGhee
or preferred oil

Fresh Coriander

Mint Leaves
roughly chopped

Silver Leaf
Optional Edible, or Edible Rose Petals, Pomegranate Seeds or Dried Cranberries
For the marination
For the Cooking

60gghee

20gGarlic
paste

15gGinger
grated

2onions
large, sliced thinly

150mlwater

¼ tspGaram Masala Blend
Original

½ tspsalt

340gBasmati Rice

4 Tbspmilk

4 TbspGhee
For Garnishing
Instructions
Marinate the Chicken
Step 1
Mix all the marinade ingredients together in a bowl, and stir to coat well. Leave covered in the fridge for a minimum of 2 hours or overnight
Cook the onions and the chicken
Step 2
In a pan, heat the 60g of ghee. Add the sliced onions and fry them until they are golden brown / caramelised. Then remove half of the onions and keep them aside.
Step 3
In the pan with the remaining onions, add the marinated chicken along with the ginger and garlic and sauté for 2-3 minutes. Then add 150ml of water and cook with the lid on for 12 minutes on a low heat (or 20-25 minutes if using lamb or beef). Then uncover and cook on a medium heat for 3-4 minutes so that the sauce thickens. Add ¼ teaspoon of garam masala, stir in and then switch off heat.
Parboil the Rice
Step 4
In a separate pan, bring 1200 ml of water to a rolling boil with ½ teaspoon of salt. Add the previously washed and drained rice to the boiling water and cook for 4 minutes. Then drain, and set aside.
Make the Milk Infusion:
Step 5
Heat the milk for 10-15 seconds in a microwave, remove and stir in the pinch of turmeric, or saffron, and set aside. If using saffron, rub or crush it between your fingers before adding to the milk.
Layer the Biryani
Step 6
In a casserole dish, spread 1 tablespoon of ghee and 1 tablespoon of water on the bottom. Then spoon a layer of rice across the bottom. Take 2-3 teaspoons of the warm milk mixture and sprinkle it across the rice. Then drizzle 1-2 tablespoons of ghee over that layer.
Step 7
Next, take some of the fried onions put aside from earlier, and spread on top. Add an even layer of the cooked chicken (or other protein) mixture over this.
Step 8
Repeat above layering steps. You will end up with 2-3 layers depending on the depth of your dish. The topmost one should be of rice with the caramelised onions on top along with the 2-3 teaspoons of milk infusion, and some ghee.
Place in Oven
Step 9
Cover the dish with thick foil to create an extra seal, and place the lid on top. Heat oven to 160° C and place the casserole dish in for 35 minutes. Remove from the oven and let stand with lid on for 10 minutes.
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