Prep Time: 20 mins | Cook Time: 45 mins | Servings: 4-6
Introduction:
No dish represents authentic Pakistani cuisine quite like a steaming plate of Chicken Biryani. The secret to a perfect biryani lies in non-sticky, extra-long rice grains and the right balance of spices. Using Mezan Premium Basmati Rice guarantees a restaurant-quality finish right in your home kitchen.
Ingredients:
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2 cups Mezan Premium Basmati Rice (washed and soaked for 30 mins)
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½ cup Mezan Cooking Oil (or Mezan Banaspati for richer flavor)
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1 kg Chicken, cut into standard pieces
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3 large onions, finely sliced
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2 large tomatoes, chopped
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1 cup plain yogurt
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2 tbsp ginger-garlic paste
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1 tbsp red chili powder, 1 tsp turmeric, 1 tsp coriander powder
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Whole spices (cumin, cardamom, cloves, cinnamon sticks)
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Fresh mint, coriander, and green chilies for garnish
Step-by-Step Instructions:
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Fry the Onions: Heat Mezan Cooking Oil in a heavy-bottomed pot. Add the sliced onions and fry until golden brown. Remove half for garnishing later.
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Cook the Chicken Masala: Add ginger-garlic paste and whole spices to the remaining onions. Sauté for a minute, then add the chicken. Fry until the chicken changes color.
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Simmer: Stir in the tomatoes, yogurt, and powdered spices. Cover and let it simmer until the chicken is tender and the oil separates from the masala.
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Boil the Rice: In a separate large pot, boil salted water. Add the soaked Mezan Premium Basmati Rice and boil until 80% cooked. Drain the water.
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Layer and Steam (Dum): In a heavy pot, layer half the rice, top with the cooked chicken masala, and cover with the remaining rice. Top with the fried onions, mint, and coriander. Cover tightly and let it steam on very low heat for 10-15 minutes.
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Serve: Gently fluff the rice and serve hot with cooling cucumber raita.