Chicken Biryani Recipe

Ingredients

• 1 packet Shan Chicken Biryani Masala 
• 500g chicken (bone-in or boneless)
• 1½ cups Lal Qilla Basmati Rice
• 1 cup yogurt
• 1 packet Shan Kitchen Crispy Golden Onion Flakes  
• 1 bunch fresh mint & coriander (or use dried if needed)
• 5 Tbs Royal Premium Butter ghee
• 1 onion (if not using ready-made)
• IB Himalaya Salt Fine  

Optional:

• Saffron,
• Rose water

Steps:

1. Marinate the Chicken (30 minutes or more):

• In a bowl, mix chicken with half a packet of biryani masala, 1 cup of yogurt, and a handful of mint and coriander.
• Optional: Add 1 tbsp of lemon juice for an extra tang.
• Let the mixture rest while you prepare the rice.

2. Cook the Rice:

• Wash and soak 1½ cups of rice for 20–30 minutes.
• Boil the rice with salt until it is about 80% cooked. Drain the rice and set it aside.

3. Cook the Chicken Base:

• Heat 2 tbsp of oil in a pot.
• Optional: If you're not using pre-fried onions, sauté sliced onions in the oil until golden.
• Add the marinated chicken to the pot and cook on medium heat until fully cooked.
• Stir in some fried onions for added flavor.

4. Layering the Biryani:

• Place half of the cooked rice over the chicken mixture.
• Top with fried onions, mint, coriander, and a few drops of rose water or kewra water for aroma.
• Add the remaining rice on top, and repeat the layering with fried onions, mint, coriander, and drizzle 1–2 tbsp of ghee.
• Optional: Pour saffron milk or yellow food coloring for an extra burst of color.

5. Dum Cooking:

• Cover the pot tightly with foil and a lid (or seal with dough) to trap the steam.
• Cook on low heat for 15–20 minutes.
• Let the biryani rest for 10 minutes before opening the pot.

Serve with:

• Boondi Raita: Tiny, crispy balls made from gram flour (besan) batter, fried in oil.
• Lemon wedges and onion rings for garnish.