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Prep Time: 15 mins
Cook Time: 35–40 mins
Serves: 4
Difficulty: Medium
Product Used: Mahaa Avanti Cooking Pot (Tri-Ply Stainless Steel)
Ingredients
For Marination:
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500 g Chicken (bone-in, cleaned)
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½ cup Yogurt
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1 tbsp Ginger-Garlic Paste
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½ tsp Turmeric
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1 tsp Red Chilli Powder
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1 tsp Garam Masala
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Salt to taste
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Juice of ½ Lemon
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Fresh coriander & mint (handful each)
For Biryani:
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1½ cups Basmati Rice (soaked for 30 mins)
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2 Onions (thinly sliced)
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1 Tomato (chopped)
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2 Green Chillies (slit)
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Whole Spices: 1 Bay Leaf, 2 Cloves, 1-inch Cinnamon, 2 Cardamom
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1 tbsp Ghee + 2 tbsp Oil
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2¼ cups Water or Chicken Stock
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Saffron strands in warm milk (optional, for aroma)
Instructions
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Marinate Chicken:
Mix all marination ingredients. Let rest for 30 mins or overnight.
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Heat the Avanti Pot:
Add ghee + oil, then whole spices. Sauté onions until deep golden brown. Reserve some for garnish.
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Cook Chicken:
Add marinated chicken and cook on medium heat till it turns opaque and lightly browned.
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Add Tomatoes & Herbs:
Add chopped tomatoes, green chillies, coriander, and mint. Cook until oil separates.
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Layer Rice & Water:
Spread soaked rice evenly over chicken. Pour water gently along the edges. Add saffron milk if using. Do not stir.
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Cover & Cook:
Close lid. Cook on medium for 10 mins, then on low for 15–20 mins until rice is done and water is fully absorbed.
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Fluff & Serve:
Rest for 5 minutes. Fluff gently with fork. Garnish with fried onions.
🍽️ Mahaa Tip:
The Avanti Cooking Pot’s tri-ply steel body ensures even heat from all sides – ideal for biryani that’s cooked through without burnt edges or undercooked grains.
