Layered Chicken Biryani
This Layered Chicken Biryani recipe presents a flavorful authentic bite of one of India's most popular meals!
long grain rice (Basmati)
mild curry powder
In a large pot, vegetable oil and fry the thinly winged onions on high until golden in color. Transfer them to a tray lined with paper towel.
Using the same oil, fry the cubed chicken for about 5-7 minutes. Remove and transfer them to a bowl lined with paper towel. Cover once cooled and set aside.
Repeat the same process for the cubed potatoes and the mushrooms and place in a line bowl.
Mix the spices, then add about 1 tbsp. of the spice onto the chicken and mix, 1 tbsp. onto the potatoes, 1 tsp. onto mushrooms, and 1 tbsp. onto the onions.
Gently mix with hand or spoon.
As for the rice...
In a medium pot, add olive oil (or vegetable oil), drain the rice and add it into the pot with water, bouillon cubes, and curry spice mix.
Taste the broth and add salt to your liking.
Allow the rice to come to a boil then cover and simmer until rice is done.
Boil the eggs for 8-9 minutes. Peel, then dry them with a paper towel. Roll them into 2 tablespoons of seasoning mix until well coated.
In a large platter, add the rice and spread all over the platter.
Top with a layer of the cubed chicken, potatoes, mushrooms, then garnish all around with the onions. Top with the halved boiled eggs all over.
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