Ingredients

Onion, Tomato, Sunflower oil, Garam masala, Green Chilli, Turmeric, Coriander seeds, Ghee, Salt, Water, Curry Leaves, Red Chilli, Mustard Seeds, Ginger, Garlic, Cumin, Coconut, Fennel, Black Pepper, Garam Masala, Star anise, Black stone flower, ghee

Nuritional value (Approx for 100 g)

Cooking instruction: (Chef recommended)

1. Soak 500 g of basmati rice for 15 minutes and boil it adding 2 g of whole spices, 10 g of salt and 8 ml of oil.
2. Add 100 of curd, 12 g of lemon juice, 10 g of fresh cream, 300 g of NUTY Chettinad biryani masala, 12g of salt 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 minutes.
5. Add the cooked basmati rice on the top of the chicken masala in pan.
6. Add 20 g ghee, 2 g of coriander,5 of curry leaves, 20 g of red chilli and 5 of fried onion.
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