Chicken Biryani

Biryani Masala

1. Heat a large wide cooking pot on medium heat, add oil and ghee 

2. Add bouquet garni (whole spices tied in a piece of muslin cloth), wait

    until the spices release their aroma and then add the onions, fry the 

    onions until they turn golden brown, adding salt halfway (approx. 5     minutes) 

3. Remove the bouquet garni and keep to one side 

4. Add ginger, garlic paste and fry for 1 minute 

5. Lower the heat add yoghurt and mix well 

6. Then add relish biryani spice mix and fry for 2 minutes on medium heat

7. Add mint, coriander, and green chili, cook for 2 minutes 

8. Add lime juice, mix well and check for seasoning 

9. Add chicken and cook for 5 minutes, stirring occasionally 

10. Then on low heat, cover and simmer for 10 minutes

Biryani Rice

*We need to cook the biryani rice simultaneously,

it is very important to cook the rice simultaneously with the Biryani masala, this is to ensure the rice is in perfect condition* 

1. To start with wash good quality basmati rice with running cold water for     3 minutes Soak the rice in cold water for 20 minutes

2. Make sure you have the rice washed and soaked and keep a large bowl 

    of water on boil 

3. For 500g rice the vessel should hold 4 litre of water add 2.5 litre of water     in the bowl 

4. In a large bowl add 2.5 litre water and bring it to a boil 

5. Add soaked rice, bouquet garni, mint, coriander leaves, green chili,     brown onion, and salt 5. Keep on high heat, 

5 minutes after adding the rice, scoop a few grains of rice and press it against a spoon or in between thumb and index finger 

6. If it is still grainy give it 1 minute then check again, if it pressed all the     way through drain the rice into a colander 

7. Rest it for 1 minute shake the colander for excess water 

Biryani Handi

1. Check the biryani masala for seasoning, lower the heat 

2. Spread the rice gently over the masala and pour saffron infused milk,     sprinkle garam masala, chopped mint leaves, chopped coriander,     brown onion and 2 tbsp of ghee and cover with the lid

 *As an option seal the lid with the help of chapati dough to stop biryani aroma from escaping* (Place weight or bowl with water we boiled the rice with) 

1. Place a tawa (flat pan) on heat 

2. Place the biryani handi on the pan and cook for 5 minutes 

3. Take off the heat and let it rest for 10 minutes, before opening the lid 

Brown Onion

1. Halve 4 onions, remove the eye, slice thinly, sprinkle some salt, mix and     separate the layers 

2. Take a pan add 6 tbsp of oil on heat add the onions, fry until light golden     (be careful as it turns gold to dark brown very quickly) 

3. Spread the fried onion on a paper towel to drain the excess oil