Layered Bombay Chicken Biryani

Courtesy Hajra Kudoos

@hajrasflavourjournal

Step 1

Fry 2 sliced onion

Partially boil 2 half cups of rice after boiling leave in the colander do not cover. Fry potatoes (how many depends on the individual).

Step 2

Marinate wash and cut one full chicken you can add a few extra pieces if desired and add to a pot. Add 1 box of Shan special Bombay Biryani spice mix, add 1 tablespoon ginger + garlic paste. 1 teaspoon of food colour/egg yellow. Optional but gives a nice colour. ½ cup sourmilk / plain yogurt. ½ tomato puree, optional 1 tablespoon chilli powder (if you prefer milder food leave this out. Handful of fried onion. Add roughly around 1 cup oil + one curry spoon ghee / a slice of butter. Mix all of this together.

Now you would put the pot on the stove on medium heat / flame. Add 1-2 green chilli cover the pot and allow one steam 3-5 mins). Add chopped dhania and some water around 2 cups or even more depends on how many potatoes will be used. Add in the fried potatoes cover and allow to cook for a further 15 minutes.

Step 3 Layering

To the same pot add in your partially cooked rice, sprinkle egg yellow over the rice or pour some saffron water over, sprinkle chopped dhania and add the remaining fried onion. Drizzle some ghee or butter, cover and seam in the over for about 1 hour at 180c. water should be dry but the masala should not be dried up. Separate the rice from the masala and serve with raita or green salad.

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