Chicken Biryani Bowl

Malzemeler

• 400 g Chicken thighs
• 300 g Basmati rice
• 2 large Onions
• 80 g Greek yogurt
• 2 tsp Garam masala
• 0.5 tsp Turmeric
• 1 pinch Saffron
• 2 tbsp Ginger-garlic paste
• 2 tbsp Fresh mint
• 2 tbsp Ghee

Talimatlar

1. 1

   Marinate chicken in yogurt, garam masala, ginger-garlic paste.

2. 2

   Fry sliced onions until golden. Reserve half.

3. 3

   Par-cook rice with saffron.

4. 4

   Layer: chicken, rice, fried onions, mint. Seal and cook on low 25 min.

5. 5

   Serve with raita and reserved crispy onions.