Chicken Biryani

Ingredients

• 700 g chicken pieces
• 2 cups basmati or long-grain rice, parboiled until about two-thirds done
• 1 cup plain yoghurt
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 2 tablespoons oil or ghee
• 2 1/2 teaspoons King's Biryani Masala
• 1 teaspoon King's Chicken Masala
• 1/2 teaspoon King's Garam Masala
• 1 tablespoon lemon juice
• Salt to taste
• Chopped coriander or mint for finishing

Steps

1. 1

   Marinate chicken with yoghurt, ginger-garlic paste, lemon juice, King's Biryani Masala, King's Chicken Masala, and salt for at least 30 minutes.

2. 2

   Fry the sliced onions in oil or ghee until deep golden. Lift out a handful for garnish and leave the rest in the pot.

3. 3

   Add tomatoes to the pot and cook until they soften into a thick sauce. Add the marinated chicken and simmer until the chicken is almost cooked and the sauce clings to it.

4. 4

   Spread half the parboiled rice over the chicken, add coriander or mint, then add the remaining rice. Sprinkle over the reserved onions and King's Garam Masala.

5. 5

   Cover tightly. Steam on very low heat until the rice finishes cooking and the chicken is tender. Rest for 10 minutes before serving so the layers settle.