Chicken Biryani - Beruwala Style
This chicken biryani dish is based on the flavors of Hyderabad. This Beruwala style recipe is a firm favourite, perfect for your menu. Check it out now.
Ingredients
Rice Preparation:
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For the Rice:
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Chicken thighs, cut into 2 inch pieces, slightly seasoned 600 g
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Basmati rice, soaked for 2 hours, boiled in seasoned water 1 kg
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Ghee oil 200 ml
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Onions, sliced 200 g
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Tomato, diced 400 g
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Garlic, chopped 20 g
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Ginger, chopped 10 g
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Curry leaves 5 g
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Rampe 10 g
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Green chilies, sliced 30 g
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Curd 200 g
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Water 200 ml
![Knorr Biryani Mix [Sri Lanka Only] (24x500G)](https://sifu.unileversolutions.com/image/en-LK/original/2/knorr-biryani-mix-sri-lanka-only-24x500g-50434826.png "Knorr Biryani Mix [Sri Lanka Only] (24x500G)")
![Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)](https://sifu.unileversolutions.com/image/en-LK/original/2/knorr-professional-chicken-seasoning-powder-sri-lanka-only-6x1kg-50168025.png "Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)")
Garnish and Serving:
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For the Garnish:
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Coriander leaves, coarsely chopped 20 g
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Mint leaves, coarsely chopped 20 g
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Onions, sliced and fried to golden 200 g
Preparation
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Rice Preparation:
- Heat the ghee oil in a thick bottom pan, add onions and sauté till golden.
- Add ½ the tomatoes, garlic, ginger, curry leaves, rampe leaves, green chilies and sauté till fragrant; meanwhile mixed the curd & water together and leave it on a side.
- Add seasoned chicken, curd mixture, Knorr Biryani mix, Knorr Chicken Seasoning Powder, Knorr Lime Seasoning Powder and cook further for 5 minutes.
- Reduced the fire to the minimum, add cooked rice on top of the chicken mixture; cover the pan with a lid and cook till done; approximately 8 minutes.
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Garnish and Serving:
- Finally Sprinkle chopped coriander, remaining tomato, mint and fried onion; stir softly and serve hot.
