Umesh's Chicken Biryani (Serves 2-4)

In this Hyderabadi Biryani the chicken is marinated overnight and then layered with half cooked rice, coriander leaves, mint leaves, fried onions and saffron milk. Traditionally the pot is then sealed with dough and cooked on slow fire for few hours, at home I use a Le Creuset Pot for the same effect.  In this technique the flavours of the chicken get infused with the rice and the whole dish gets infused with flavours of coriander, mint and saffron. The flavours are so intense that the moment the lid is removed, the whole house gets filled with a delicious biryani aroma. 

This is a 1kg serving - serves 3-4 as a side and 2-3 as a main.

Cooked with ❤ by Umesh

• ABOUT YOUR MEAL
• ABOUT YOUR COOK
• 
  

• Preparation, open pouch before reheating:
  Step 1 - Defrost in the fridge overnight or in microwave
  Step 2 - Microwave until heated through  
  
  🌶 This meal is mildly spicy
  🥗 Best served with raita and Indian pickle
  
  Ingredients:
  Chicken Thigh fillets, Yoghurt, Cumin Powder, Coriander Powder, Cinnamon stick, Mace, Cardamom, Bay Leaf, Cloves, Black peppercorn, Onion, Coriander Leaves, Mint leaves, Saffron strands, Vegetable Oil, Ghee
  
  Contains: Milk

• Hi, I'm Umesh!
  
  My passion for food has come from my mother, she is a great cook and has won many awards for cooking in India. When I was small, around 15 or 16 years of age, I used to type out her recipes on a typewriter so that she could mail them to the magazines for competitions. Once when she was not there, I looked up her recipe book and made chilli chicken and fried rice and I was thrilled at my achievement.
  
  Discover more about Umesh's meals