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Preparing the Chicken:

Frying the Chicken:

Biryani:

  1. Preparing the Chicken:

    • Cut the chicken down the back bone, make deep scores into the flesh side of the chicken.
    • Prepare marinade for the chicken by blending together Knorr Tomato Puree, garlic, Rafhan Corn Oil, tikka masala, Yogurt, Knorr Tomato Ketchup, Knorr Lime Seasoning.
    • Marinade over nighty.
  2. Frying the Chicken:

    • Deep fry the whole chicken at 160°C in Rafhan Corn Oil for 5-7 minutes.
    • Allow the chicken to rest in the oven at 100°C.
  3. Biryani:

    • For the rice heat Rafhan Corn Oil in a large pot and add in half the fried onions, ginger, whole and powder spices along with rice.
    • Sauté for a minute.
    • Add one cup of water and add Knorr Chicken Stock Cubes.
    • Place tomato slices on top sprinkle with mint leaves.
    • Add in yellow color and cover with lid to steam for 15 min till rice gets puffed up.
    • Now serve on large platter topped with fried charga.
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