Rec and pic cred: ruhana ebrahim
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 1⁄2 cups basmati rice
7 cups water
1 teaspoon rough salt
ghee (Clarified butter) as needed
Bring water to a boil, add in salt and washed and rinsed rice and cook on medium heat till water has evapourted.
Braise onions in oil till golden. Remove and reserve 1⁄4 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.
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.