3 onions (sliced)1 kg chicken pieces3 tomatoes (liquidized)2 tablespoon ground garlic2 tablespoon ground ginger250ml plain yoghurt1 box Shan Bombay Biryani spice mixWater as needed4 potatoes (quartered, colored in yellow food coloring and fried)Fist chopped dhania (coriander)1 tablespoon lemon juice3 ½ cups basmati rice7 cups water1 teaspoon rough saltghee (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.