CHICKEN BIRYANI | Colombo Kitchen

Instructions

1
Marinate the chicken with ginger and garlic paste, yoghurt, turmeric or saffron powder, cumin and coriander powder, green chillies or yellow capsicum, tomatoes, mint, coriander leaves, pepper corns, black and green cardamoms, cloves, star anise, coriander and cumin seed powder, dried plums or raisins, salt and rose essence.
2
Set aside for few hours, at least for half an hour.
3
Wash the basmati rice and set aside for five to ten minutes.
4
In a large non-stick pan, melt the ghee and oil add the onions and fry for a minute until golden brown.
5
Add the soaked rice and fry for a minute (optional).
6
Add the marinated chicken and stir well and add water.
7
Cover and cook on slow flame for half an hour until the rice is cooked.
8
Fluff the rice with a fork or with the handle of a wooden spoon and sprinkle rose essence.

- Quickest method is to transfer this into the rice cooker pan and cook until cooker light turns to warm. Ghee rice and marinated chicken could be cooked separately and mixed together, if preferred. Rice of your choice can be used for this recipe, follow instructions on packaging.