Name: Cumin and Saffron Punjabi Chicken Biryani
Total time: 62 min
Yield: 4 servings
Cuisine: Punjabi Indian
Ingredients: 2 cups basmati rice; 4 chicken thighs; 1 onion, sliced; 2 tomatoes, chopped; 2 green chilies, slit; 1 tbsp ginger garlic paste; 1 tsp cumin seeds; 1 tsp turmeric; 1 tbsp red chili powder; 1/2 tsp garam masala; 1/4 cup chopped coriander; 1/2 cup water; 2 tbsp oil; 1/2 tsp saffron strands; 1/2 tsp cumin seeds; 1/4 tsp saffron strands

Cumin and Saffron Punjabi Chicken Biryani

Deepens the earthy and floral notes of the dish.

62 minutes4 servings

Method

Before layering rice, add cumin seeds and saffron to the chicken mixture.
Soak rice in water for 30 minutes, drain.
In a pan, heat oil, add cumin seeds, then onions, tomatoes, chilies, and ginger garlic paste.
Add turmeric, red chili powder, and cook for 2-3 minutes.
Stir in chicken, water, and cook for 10-15 minutes.
Add saffron, garam masala, and coriander, mix well.
Layer rice over chicken, cover, and cook on low heat for 20-25 minutes.
Serve hot with raita or salad.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

Read in another language