Chicken Biryani Rice

Ingredients

• 2 cups basmati rice
• 1 1/2 lbs chicken pieces
• 1/2 cup milk
• 1 cup yogurt
• 3 thinly sliced onions
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon green chili paste (adjust to taste, I use whole chillies and do not eat)
• 1/2 cup tomato puree
• 2 teaspoons red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 2 teaspoons roasted cumin powder
• 1/2 teaspoon garam masala powder
• 1 pinch saffron
• 1 teaspoon coriander powder
• 2 tablespoons fresh cilantro leaves
• salt
• 7 tablespoons vegetable oil (adjust to taste)

Directions

1. 1

   Mix tomato puree, yogurt, ginger, garlic, green chili paste, red chili powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.

2. 2

   Marinate the chicken with this mixture and keep aside for this mixture and keep aside for 3 to 4 hours.

3. 3

   Heat oil in a pan. Fry the onions until golden brown. The golden brown onions are a very very important step in Pakistani cooking. Do not make it less than golden brown. This is why you need the extra oil.

4. 4

   Add the marinated chicken and cook for 10 minutes.

5. 5

   Add 4 cups of water to the rice. Mix Saffron in milk and add it. Add the chicken pieces. Pressure cook the rice.

6. 6

   Mix gently. Garnish with green coriander leaves and serve hot.