Chicken Biryani Rice

Name: Chicken Biryani Rice
Ingredients: 2 cups basmati rice; 1 1/2 lbs chicken pieces; 1/2 cup milk; 1 cup yogurt; 3 thinly sliced onions; 1 teaspoon ginger paste; 1 teaspoon garlic paste; 1 teaspoon green chili paste (adjust to taste, I use whole chillies and do not eat); 1/2 cup tomato puree; 2 teaspoons red chili powder (adjust to taste); 1 teaspoon turmeric powder; 2 teaspoons roasted cumin powder; 1/2 teaspoon garam masala powder; 1 pinch saffron; 1 teaspoon coriander powder; 2 tablespoons fresh cilantro leaves; salt; 7 tablespoons vegetable oil (adjust to taste)

18 ingredients

6 steps

Ingredients

2 cups basmati rice
1 1/2 lbs chicken pieces
1/2 cup milk
1 cup yogurt
3 thinly sliced onions
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon green chili paste (adjust to taste, I use whole chillies and do not eat)
1/2 cup tomato puree
2 teaspoons red chili powder (adjust to taste)
1 teaspoon turmeric powder
2 teaspoons roasted cumin powder
1/2 teaspoon garam masala powder
1 pinch saffron
1 teaspoon coriander powder
2 tablespoons fresh cilantro leaves
salt
7 tablespoons vegetable oil (adjust to taste)

Directions

1

Mix tomato puree, yogurt, ginger, garlic, green chili paste, red chili powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2

Marinate the chicken with this mixture and keep aside for this mixture and keep aside for 3 to 4 hours.
3

Heat oil in a pan. Fry the onions until golden brown. The golden brown onions are a very very important step in Pakistani cooking. Do not make it less than golden brown. This is why you need the extra oil.
4

Add the marinated chicken and cook for 10 minutes.
5

Add 4 cups of water to the rice. Mix Saffron in milk and add it. Add the chicken pieces. Pressure cook the rice.
6

Mix gently. Garnish with green coriander leaves and serve hot.