Chicken Biryani Recipe

instructions

Soak the saffron in milk and set aside.

Wash the rice and soak in water for about 30 minutes. Drain half of the water and transfer the rice into Treo deep round casserole 2500 ml.

Add salt and 1 tbsp ghee.

Cover the deep round casserole with a glass lid and microwave on high for 6-8 minutes. Allow to stand for next 2 minutes.

Heat the remaining ghee in another deep round casserole 2500 ml and add sliced onion, chicken, salt, whole garam masala, and curd.

Microwave on high for about 4 minutes and add tomato puree and remaining spices.

Mix very well and microwave for about 5-6 minutes by stirring in between.

Now take a glass mixing bowl of 1500 ml and arrange half of the rice, chicken, biryani masala and garnishing ingredients.

Top with remaining layers of rice, chicken, and garnishing ingredients in deep round casserole 2500 ml.

Microwave for about 4-5 minutes on high. Then allow the biryani to stand for 6-7 minutes.

Serve immediately with raita of your choice.