Ingredients:

• 2 cups Basmati rice
• 500 gm chicken, cleaned and cut into pieces
• 4 tbsp NDH Nagendra Biryani Masala
• 2 large onions, finely sliced
• 2 tomatoes, finely chopped
• 1/2 cup yogurt
• 2 tbsp ginger-garlic paste
• 4 cups water
• 3 tbsp oil or ghee
• Salt to taste
• Fresh coriander and mint leaves for garnish

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain and set aside.
2. In a large bowl, mix chicken pieces with NDH Nagendra Biryani Masala, yogurt, and salt. Let it marinate for at least 30 minutes.
3. Heat oil or ghee in a large pan over medium heat. Add sliced onions and sauté until they turn golden brown. Remove half of the fried onions and set aside for garnishing.
4. In the same pan, add the ginger-garlic paste and sauté until the raw smell disappears. Then add chopped tomatoes and cook until they turn soft and mushy.
5. Add the marinated chicken to the pan and cook on high heat for 5-7 minutes, then reduce the heat to low, cover the pan, and let it cook for another 20-25 minutes or until the chicken is fully cooked.
6. In another large pan, bring 4 cups of water to boil. Add the soaked and drained basmati rice to the boiling water. Cook the rice until it’s 70-80% cooked, then drain the water and set the rice aside.
7. Once the chicken is cooked, layer the partially cooked rice evenly over the chicken. Sprinkle the reserved fried onions, and some chopped coriander and mint leaves over the rice.
8. Cover the pan with a tight lid and cook on low heat for 20-30 minutes to let the flavors meld together.
9. Your Chicken Biryani with NDH Nagendra Biryani Masala is ready to serve. Garnish with more fresh coriander and mint leaves, if desired, and serve hot with raita or your favorite side dish.

Enjoy your meal with NDH Nagendra Biryani Masala, and relish the explosion of flavors in your mouth!