Recipe Instructions

Step 1: Marinate the meat with curd, turmeric powder, biriyani masala, ginger garlic paste and salt overnight.

Step 2: Heat ghee in a thick bottom pan add chicken and fry and cook meat until tender. Set meat aside

Step 3: Add ghee, saute whole garam masala and cook rice until 90%% done; add salt and little saffrom milk for colour.

Step 4: Remove from the flame when rice is cooked and no moisture is left.

Step 5: In a thick-bottomed vessel, add the first layer of rice, half of the mint leaves, coriander and fried onions; pour ghee and saffron milk over it and cover the layer of rice with the meat.

Step 6: Garnish with mint leaves, fried onions and coriander and saffron milk.

Step 7: Cover the dish with foil and cover with heavy lid and cook on dum for 30-40 mins on medium heat.