Biryani is a layered spiced rice and meat dish. It isn't straightforward to make and requires many ingredients. This recipe is made easy using our Rupen's Homestyle Curry Sauce (MASALA). Serve it with raita for an authentic Indian meal. Of course, you can always substitute chicken with mixed vegetables.
1 lb boneless and skinless chicken breasts, chopped in 2-inch cubes
1 1/2 bottle Rupen's Homestyle Curry Sauce (MASALA)
1 1/4 cup white basmati rice
1 cup fried onion (store-bought)
1/2 cup chopped cilantro
1 1/4 extra long white basmati rice
1 teaspoon saffron strands soaked in 1/4 warm water
10-12 mint leaves, for garnish
1 Tablespoon sea salt
Add chicken and Rupen's Homestyle Curry Sauce (MASALA) in a Dutch oven. Mix. Cover and cook for 20 minutes over medium heat.
Meanwhile, preheat the oven at 350 F.
In a large pot, bring 5 cups water to boil over medium heat.
Add sea salt and rice to the water, stir and make sure that there are no lumps. Bring to a boil, reduce heat to simmer. Cook for 7 minutes.
Turn off heat on the Dutch oven. Now, it is time to layer the biryani.
Divide parboiled rice in two parts.
Add the first part of rice on top of the chicken. Next, sprinkle half of the fried onions. Sprinkle half of the saffron water along with saffron strands.
Add the second part of rice, and garnish with fried onions, saffron water, and cilantro.
Cover with a lid and bake for 45 minutes.
Right before serving, gently toss, garnish with mint leaves, and serve alongside raita.