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Chicken:

Chargha:

Biryani:

  1. 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 tomato puree, garlic, Rafhan Corn Oil, tikka masala, yogurt, Knorr Professional Tomato Ketchup and Knorr Professional Lime Seasoning.
    • Marinate overnight.
  2. Chargha:

    • 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 Professional Chicken Soup Stock.
    • Place tomato slices and sprinkle mint leaves on top.
    • Add in yellow colour and cover with lid to steam for 15 min till rice gets puffed up.
    • Now serve on a large platter topped with fried chargha.