Ingredients: 3 onions (sliced) 1 kg chicken pieces 3 tomatoes (liquidized) 2 tablespoon ground garlic 2 tablespoon ground ginger 250ml plain yoghurt 1 box Shan Bombay Biryani spice mix Water as needed 4 potatoes (quartered, colored in yellow food coloring and fried) Fist chopped dhania (coriander) 1 tablespoon lemon juice 3 ½ cups basmati rice 7 cups water 1 teaspoon rough salt ghee (Clarified butter) as needed
Rice- Bring water to a boil, add in salt and washed and rinsed rice and cook on medium heat till water has evapourted.
Chicken- Braise onions in oil till golden. Remove and reserve ¼ of the onions. Add tomatoes, ginger, garlic, box spice and yoghurt to onions. Cook for 1 minute, then add in chicken. Adding 2 cups water, cook till chicken is tender and oil raises to surface. Add dhania (coriander) and fried potatoes and cook for further 10min.
Assembly- In a deep pot, place half of rice. Then spoon on chicken and gravy. Spoon over remainder of rice, sprinkle reserved onions and spoon a little ghee (Clarified butter) over. Steam on stove for 10min. Serve with dhai and papad.