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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 neededRice-
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. BACK TO RECIPElb / pounds |
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kg |
oz / ounce |
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grams |
Cups | Grams |
1/4 cup of Butter | 57 grams |
1/3 cup of Butter | 76 grams |
1/2 cup of Butter | 113 grams |
1 cup of Butter | 227 grams |
Cups | Grams | Ounces |
1/8 c (2 tbsp) | 16 g | .563 oz |
1/4 cup | 32 g | 1.13 oz |
1/3 cup | 43 g | 1.5 oz |
1/2 cup | 64 g | 2.25 oz |
2/3 cup | 85 g | 3 oz |
3/4 cup | 96 g | 3.38 oz |
1 cup | 128 g | 4.5 oz |
Cups | Grams |
1/8 c (2 tbsp) | 16 g |
1/4 cup | 32 g |
1/3 cup | 43 g |
1/2 cup | 64 g |
2/3 cup | 85 g |
3/4 cup | 96 g |
1 cup | 128 g |
Cups | Grams |
2 tbsp | 25 g |
1/4 cup | 50 g |
1/3 cup | 67 g |
1/2 cup | 100 g |
2/3 cup | 134 g |
3/4 cup | 150 g |
1 cup | 201 g |
Cups | Grams |
2 tbsp | 43 g |
1/4 cup | 85 g |
1/3 cup | 113 g |
1/2 cup | 170 g |
2/3 cup | 227 g |
3/4 cup | 255 g |
1 cup | 340 g |