• 1 Tbsp oil
  • 2 medium-sized chopped onions
  • 3 tsp garlic (grated)
  • 3 tsp ginger (grated)
  • 1 chilli (to taste, minced)
  • 1 and ½ tsp mint (finely chopped)
  • 3 cilantro (finely chopped)
  • 1 Tbsp garam masala
  • 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 2 Tbsp Ghee
  • 900g chicken
  • 2 cups of boiled basmati rice
Firstly marinate the chicken by adding vegetable oil, garlic, ginger, chilli, mint, cilantro, garam masala, cinnamon and salt in a large bowl and stir together. Add the chicken pieces and toss them together, making sure the chicken is thoroughly coated in the marinade. Allow the chicken to marinate for at least 1 hour or overnight. Add the ghee and onions to a large pot and saute the onions until they are caramelised. Add caramelised onions to a bowl and set aside. In the pot, you caramelise the onions in, add the chicken and fry until it is light brown. To assemble the Biryani, add the saffron to the rice and toss to distribute evenly. Add half the rice mixture to the bottom of the pot you browned the chicken in. Top the chicken with an even layer of caramelised onions. Finish putting together the Biryani by adding the rest of the rice in an even layer. Cover the pot with a lid, put it on the stove over medium heat, and let it steam for 20 minutes.
Mix the Biryani and garnish it before serving!