Chicken Dumbiryani
Equipment
Ingredients
Main Ingredients
chicken (raw)
800 g
basmati rice (dry)
300 g
onion (sliced)
2 pcs
garlic (minced)
4 cloves
ginger (grated)
20 g
tomato (chopped)
3 pcs
yogurt (plain)
150 g
olive oil
45 ml
salt
8 g
black pepper
3 g
Instructions
Prepare the chicken marinade
Mix yogurt, minced garlic, grated ginger, salt, and pepper. Add chicken pieces and coat well. Marinate for 20 minutes.
Fry the onions
Heat olive oil in a pan and fry sliced onions until golden brown. Remove half for garnish.
Cook the tomato gravy
Add chopped tomatoes to the remaining onions and cook until soft. Add marinated chicken and cook for 15 minutes.
Parboil the rice
Bring water to boil in a pot, add rice with a pinch of salt. Cook for 7 minutes until 70% done. Drain and set aside.
Layer and cook the biryani
In the pan, layer half the rice over the chicken gravy, then remaining rice. Cover and cook on low heat for 20 minutes.
Rest and serve
Turn off heat and let biryani rest for 10 minutes. Garnish with fried onions and serve hot.
Original recipe
Storage
Best consumed within 2 days. Add splash of water when reheating to keep rice moist.
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