This recipe can also be made with lamb, beef, or vegetables. Just adjust the cooking time depending on the meat or vegetable used. (We will use the example of Chicken Biryani)

Preparation: 1 hour + (+/- between 1 hour and 24 hours for the marinade)

Cooking Time: 25 minutes

Servings: 4 people

Marinade for chicken:

• Take 500 grams of chicken and marinate it in the following mixture:
• 1 heaped teaspoon of Asha Biryani Masala, (count between 1g and 1.5g per 100g of meat)
• 250 grams of yogurt,
• Salt
• Coat your chicken pieces with the yogurt and Asha Biryani Masala mixture and let it marinate for 1 to 2 hours (for best results, you can also let it marinate overnight in the refrigerator).

Other ingredients for chicken biryani:

• 2 cups of rice
• 1 onion, fried until crisp and dark brown
• 5 grams of mint leaves
• 25 grams of raisins
• 30 grams of roasted cashew nuts

How to make chicken biryani

• Wash your rice 2 to 3 times until the water runs clear.
• Cook your rice al Dante or until it is about 70% cooked.
• In another large saucepan, heat 3 tablespoons of oil and add your marinated chicken.
• Once the chicken begins to turn golden brown, cover it and let it cook for 20 minutes.
• Open the pot of chicken and remove half of it into a bowl. Layer the remaining chicken with a little rice, add the raisins, fried onions, cashew nuts, and mint leaves; repeat with the remaining chicken, rice, and other ingredients.
• Cover the pot with aluminum foil and place the lid on. Cook for 5 to 7 minutes over low heat.
• Serve hot.