Servings: 6 servings
Ingredients
- 3 Tbsp Coconut Oil
- 2 lbs. Chicken thighs/legs
- 2 Onions thinly sliced
- 15 oz Crushed tomatoes
- 5 oz Yogurt
- 3/4 packet Biryani masala mix
- 3 Tbsp Ginger-garlic paste
- 3 Cups Basmati rice washed and soaked
- 5 Cups Chicken Stock
Garnish
- 1/4 Cup Cooked onion
- 1/2 bunch mint
- 1/2 bunch parsley
Instructions
- Heat the oil in a dutch oven over medium heat.
- Add onions until carmelized and remove half for garnish.
- Add chicken, and brown on both sides.
- Add ginger garlic paste, biryani masala, tomatoes & yogurt. Cook on medium for 15 mins.
- Add stock, simmer till chicken is fully cooked and bubbling.
- Add the rice (washed & soaked), cook for about 15 mins, till holes appear on top.
- Garnish with cooked onion, parsley, and mint.
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