Saffron Date Biryani with Jungle Herbs

local_grocery_store Ingredients

• 2 cups Basmati rice, washed and soaked
• 1 kg Chicken thighs, cut into pieces
• 1 tsp Saffron strands, soaked in warm milk
• 1 cup Dates, pitted and chopped
• 1 cup Jungle herbs, fresh, chopped (like wild betel leaves or fern tips)
• 2 large Onions, sliced
• 4 cloves Garlic, minced
• 2 inches Ginger, grated
• 4 tbsp Ghee, for cooking
• 6 Cardamom pods, whole
• 1 Cinnamon stick, whole
• 4 Cloves, whole
• to taste Salt, none
• 3.5 cups Water, none

restaurant_menu Method

1. 1.Heat ghee in a large pot and sauté onions until golden.
2. 2.Add garlic, ginger, cardamom, cinnamon, and cloves, cooking until fragrant.
3. 3.Stir in the chicken pieces, browning them slightly.
4. 4.Mix in the rice, saffron milk, dates, jungle herbs, and water. Season with salt.
5. 5.Bring to a boil, then reduce heat to low. Cover and simmer until the rice is cooked and the chicken is tender, about 40 minutes.
6. 6.Fluff the rice gently with a fork and serve hot.

lightbulb_outline Tips

• chevron_rightFor an authentic touch, serve with a side of yogurt or a simple cucumber salad.
• chevron_rightFeel free to experiment with different types of jungle herbs based on availability.