Recipe Instructions:
Ingredients
1 kg of chicken
4 tomatoes to be chopped into smaller pieces and blended
4 tbsp tomato paste
2 large onions
Crushed ginger and garlic to make a paste
1 cup plain yoghurt
1 & 1/2 tsp cardamom powder
1 & 1/2 tsp cumin powder
1 tsp black pepper powder
1tsp cinnamon powder
1/2 tsp cloves powder
1 tsp paprika powder
1/2 tsp turmeric powder
Biriyani masala 4 potatoes, peeled and cut into halves.
3 & 1/2 cups rice, washed and soaked for 30 mins
2 & 1/2 litres water
dark and light orange food colour
6 tbsp cooking oil
6 stock cubes
Salt to taste
How to prepare
In your cooking pot, add your cooking oil and heat. Pour in your chopped onions and allow them to fry until they turn golden brown. Drain the onions out and set them aside. Drop your peeled potatoes in the cooking pot with the hot oil and allow them to fry until tender. Once well fried, remove and set them aside. Sprinkle one tablespoon of cooking oil in a different cooking pot and add your fried onions. Add your spices (cardamom, cumin, black pepper, cinnamon, cloves, paprika and turmeric powder) and stir well. Add your chicken, stir well, and then add a paste of ginger and garlic. Add your tomato paste and stir, then add the blended tomatoes and continue stirring for about 2 minutes. Add salt to taste and then cover and allow it to cook for about 7 to 10 minutes. Add your yoghurt, stir well and cook until the broth begins to thicken up. Once thickened, add your fried potatoes that you had set aside, some water and then sprinkle biriyani masala. Stir well and allow it to cook for another 3 minutes. Add your rice, mix well and allow it to cook for 5 minutes juice.
