Ingredients
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1
Kg Chicken – With bones
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1
g Bayara Basmati Rice – Soaked
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3
Medium Onions – Finely chopped
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4
Medium Tomatoes – Diced
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2
Medium Potatoes – Peeled & quartered
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2
Tbsp. Garlic Paste
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2
Tbsp. Ginger Paste
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1
Cup Yogurt – Whipped
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1
Cup Cooking Oil
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1
Sachet Bayara Bombay Biryani Mix – Stir in ½ cup water
Bombay Biryani
- Fry onions until golden. Add tomatoes and fry until oil separates.
- Add chicken, garlic paste, ginger paste, yogurt, potatoes and Bayara Bombay Biryani Mix. Stir fry for 10 minutes. Add 2 cups of water. Cover and cook on low heat until chicken is tender. Then increase heat and stir fry until oil separates from gravy.
- Separately, in 15 cups of boiling water, stir in 2 tablespoons of Bayara Salt and soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly.
- Spread half rice in a pot and pour chicken curry over it. Top with remaining rice. Cover pot and cook on low heat until rice is fully cooked (5-10 minutes). Mix before serving.
