(Chicken / Lamb )
- Marinate 500 grams chicken in yogurt, 1 tsp turmeric, 1 tsp chilli powder and salt and set aside for 20 mins.
- Heat oil and add green cardamom and cumin seeds. Add sliced onion, tomatoes, slit chillies and ginger-garlic paste. Fry for a minute. Add 1 tsp coriander powder, 2 tsp Masala Tokri Awadhi Biryani Masala and Garam Masala. Add marinated chicken. Season to taste.
- Take the pan off the heat. Layer half rice over half chicken followed by half saffron milk, mint & coriander. Layer remaining chicken and rice followed by rest of the garnish ingredients.
- Put the lid back on and cook on a very low flame for 5 minutes. Turn the heat off and leave the biryani to rest for 10 minutes. Serve warm with a choice of raita and onion salad.
