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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the vegetable oil and add the biryani spice mix, sliced onions, and diced tomato until fragrant.
Add the coconut milk, chicken pieces, garlic paste, and ginger paste. Stir well.
Add the diced potatoes and mix thoroughly.
Add hot water and cook for 60 minutes until the chicken is tender and the sauce is thickened.
Boil the long grain rice with salt, a drizzle of oil, cinnamon, and cumin seeds until the rice is cooked.
Drain the rice and optionally add red food colouring and saffron flavouring and colouring.
Layer the biryani with rice, chicken, coriander, and fried onions.
Seal well and cook on the lowest temperature for 15 to 25 minutes until the biryani is steaming.
Serve hot with raita and enjoy.
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Boil the rice like pasta, then drain it.
Seal the pot well and cook on the lowest temperature so the biryani steams.
Can I use a different type of rice?
Yes, you can use basmati rice for a more traditional biryani flavor.
Is it necessary to use food colouring?
No, food colouring is optional and only for visual appeal.
Can I substitute coconut milk?
You can use regular milk or cream, but it will alter the flavor slightly.
How do I know when the chicken is cooked?
The chicken is cooked when it is tender and the juices run clear.
What can I serve with biryani?
Biryani is traditionally served with raita, a yogurt-based side dish.
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