Murgh dum Biryani, a favourite of our Indian specialty chef Laxmi from Rangoli

You want to surprise your loved ones with an authentic home-made Biryani? Our Rangoli chef Laxmi, reveals his favourite Biryani recipe: Marinated chicken, layered on an aromatic long grain basmati rice. We hope you have fun preparing and a delicious Biryani experience. Simply download the recipe by clicking the download button above.

The ingredients for your chicken Biryani:

Cooking procedure:

Wash the chicken pieces and pat them dry with a kitchen tissue. Marinade the chicken with ginger garlic paste, lemon juice, hung yoghurt, chilli powder, coriander powder, Tumeric powder, garam masala powder and keep it aside for 10 minutes. In the meantime, wash the rice and soak it in cold water. Add the remaining ingredients to the chicken (brown onion, ghee, chopped mint and coriander leaves, slit green chillies and the julienned ginger). Keep the chicken in the marinade for 45 to 60 minutes. Now heat the water for the rice and add the whole garam masala and salt when it boils. The rice should be half cooked at this stage, then strained. Place the chicken into the thick bottom pan and add the pre-cooked rice. Put the remaining ghee on top of the rice together with the saffron and kewada water. Now, close the pot with a tight lid, so that the steam can't escape. Heat the pot on the highest level for 3 minutes, then reduce the heat to a low level and cook it for another 25 minutes. After switching of the head, keep the lid on top of the pot for additional 15 minutes. Now, open the lid and indulge in an authentic chicken Biryani.

You want to try the other creative dishes of chef Laxmi? Book your table online.