Ingredients

Onion, Ginger, Garlic, Sunflower Oil, Ghee, Coriander seeds, Green Chilli, Turmeric, Cardamom, Cinnamon, Cumin, Clove, Star Anise, Black Cardamom, Salt, Ghee, lemon

Nuritional value (Approx for 100 g)

Cooking instruction: (Chef recommended) 

1. Soak Biryani rice for 15 minutes and boil it adding 2 g of whole spices, 10 g of salt and 8 ml of oil
2. Add 50 of curd, 5 g of coriander leaves, 5 g of mint leaves, 5 g of lemon juice, 20 g of fresh cream, 300 g of NUTY Hydrabad biryani masala and 500 g of chicken and marianate                            
   
3. Marinate the chicken for 20 minutes
4. After 20 minutes, Cook the content in pan for 3 min
   
5. Add the cooked basmati rice on the top of the chicken masala in pan.
6.  Add 20 g ghee, 2 g of coriander, 2 g of mint leaves, 5 of fried onion and 5 ml of saffron water (2.5 mg of saffron & 5 ml of water)                                                          
   
7. Close the lid and cook for 30 minutes in low flame
8. Turnoff the flame & leave the biryani for 15 more minutes
9. Serve Hot biryani along with raita       
   

Storage condition