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This perfectly flavored chicken biriyani recipe is to be made with good quality rice. To ensure that your chicken does not dry up, marinade in enough sauce and for not less than three hours. It is important to cook the chicken biriyani under low heat to avoid burning the chicken before the rice is cooked. Finally, always use a bottom heavy pan .

Recipe for Marinade

2 tablespoons Biriyani masala

½ teaspoon ground turmeric

1 teaspoon of salt

1 ½ tablespoon garlic paste

1 tablespoons ginger paste

½ teaspoon ground turmeric

6 tablespoons plain yoghurt/curd

2 tablespoons lemon juice

1 teaspoon dried thyme

Ingredients for the Chicken Biriyani

1 full chicken chopped and slit

2 large onions diced

1 bay leaf

1 tablespoon cinnamon powder

Oil

¼ cup plain yoghurt

2 tablespoons chopped mint leaves

1 teaspoon biriyani masala

2 cups of rice

3 ½ cups of water

Method

1. Place the chicken in a large bowl and add in the marinade ingredients.

2. Use a wooden spoon to mix gently, folding in rather than turning aggressively.

3. Cover and set aside for at least 2 hours. For best results, refrigerate the marinated chicken overnight.

4. Heat oil in a pan and add in the onions and bay leaves, fry until they turn to a golden brown color.

5. Add in the marinated chicken and fry for a few minutes.

6. Lower the heat and allow the chicken to cook in the marinade sauce until tender.

7. Add in the salt, cinnamon, Biriyani Masala, mint leaves and yoghurt.

8. Mix and spread into one even layer using a wooden spoon.

9. Wash the rice and carefully layer it over the chicken.

10. Add salt into the water and gently add in the salted water into the pot of biriyani, be careful not to upset the leveled rice. Do not mix

11. Cook under the low heat and when all the water has evaporated turn off the heat and do not open the lid so as to allow the rice to steam for another ten minutes.

12. Your chicken biryani is ready to serve. Serve with a glass of fresh mango juice!