For the Chicken Marinade
Chicken – 1 kg
Turmeric powder – ¼ tsp
chilli powder – ½ tsp
coriander powder- 1 tsp
garam masala – ½ tsp
Black pepper powder – ½ tsp
Salt – for taste
Yogurt – 2 tbp
Ginger-garlic paste – 1 tbp
( you can marinate with any spices according to your taste)
For the Rice & Base
Basmati rice – 2 cups
Carrot (chopped) – 1
Capsicum (chopped) -1
Salt less than normal
Black pepper according to taste
Chicken stock cube contains salt (crumbled) – 2
Biryani masala – 1 tsp
any spice as you like can be added
Lemon juice 1 tsp
water – 3 cups
Step-by-Step Cooking Instructions
Prepare the Rice Base: Take a large oven-safe dish and add the washed Basmati rice. Mix in the chopped carrots and capsicum.
Season the Rice: Add salt, black pepper, and the crumbled chicken stock cube to the rice. Sprinkle the biryani masala and squeeze fresh lemon juice over the mixture.
Seal the Base: Cover the oven dish tightly with a layer of aluminum foil to seal the rice and vegetables inside.
Arrange the Chicken: Place your marinated chicken pieces directly on top of the aluminum foil layer.
Final Seal: Cover the chicken with another sheet of aluminum foil, ensuring it is completely sealed to trap the steam.
First Bake: Place the dish in the oven and cook at 150°C for 30 minutes.
Crisp the Chicken: After 30 minutes, carefully remove the top layer of foil covering the chicken.
Final Bake: Continue cooking for another 15 minutes without the top foil. This will give the chicken a perfectly crispy texture while the rice finishes cooking underneath.