Description
Please note this dish has an MOQ in order to serve 10.
We use 10 chicken thighs. We marinade the chicken overnight in a salt, garlic, ginger, cumin buttermilk mixture. We steam 3 cups of basmati rice with saffron. We finish the biriyani sauce with a coconut milk. If you’d like the stew served separately from the rice please let us know.
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