Ingredients

1. 1 kg chicken pieces (cut into matchbox sizes, washed and drained)
2. 4 cups basmati rice (rinse and drain 4 times, soak for 1 hour, cook until 90%)
3. 6 tbsp Spicemaster Breyani Masala
4. 2 tbsp ginger-garlic paste
5. 2 green chillies
6. Juice of 1 lime
7. ½ cup oil + 2 tbsp ghee (use fried onion oil if available)
8. ½ cup yoghurt (well beaten with ½ cup water)
9. 4 medium onions (sliced and fried until light golden; set aside)
10. 4 medium potatoes (quartered, tossed in 1 tbsp turmeric + salt, fried until golden; set aside)
11. 2 medium tomatoes (grated)
12. Small bunch fresh coriander
13. Small bunch fresh mint
14. 2 pinches saffron (soaked in ¼ cup warm milk)
15. Salt to taste

Method

1. Marinate the Chicken: In a large bowl, combine chicken, ginger-garlic paste, Spicemaster Breyani Masala, lime juice, green chillies, mint, coriander, two-thirds of the fried onions, yoghurt, tomatoes, and salt. Mix well and set aside.
2. Cook the Chicken: Heat oil in a large pan. Add the marinated chicken and cook over medium heat, stirring occasionally. Add a little hot water if needed, and cook until the chicken is done.
3. Layer the Breyani: To layer Breyani add in potatoes and recess into gravy. Sprinkle over chicken fried onions, mint and coriander.
4. Add the Rice: Spread the cooked rice evenly over the chicken. Drizzle saffron milk and 2 tbsp ghee evenly over rice, Garnish with fried onions, mint and coriander.
5. Bake & Serve: Preheat the oven to 180°C. Cover the dish and bake for 30 minutes. Fluff gently before serving and enjoy your aromatic Spicemaster Chicken Breyani!

Contains no additives or preservatives

Allergen(s): Mustard Seed