Directions
- 1Peel and quarter potatoes; keep them in water to prevent browning.
- 2Cut up two Roma tomatoes and four serrano peppers.
- 3Fill a pot with water, add two teaspoons of salt, stir and let it boil for the rice.
- 4Grab a pot and pour in a cup of oil, add ginger garlic paste, a pinch of salt to form a paste and stir.
- 5Throw in tomatoes and keep stirring.
- 6Add crispy onions.
- 7Mix Shan Masala with water to keep it from burning, then add it to the pot.
- 8Add a whole bone-in chicken and potatoes.
- 9Add whisked yogurt and keep mixing.
- 10Add a little more water and keep stirring until the chicken is tender and you see the oil on the surface.
- 11Add washed rice to the boiling water pot.
- 12Once the rice is about half done, strain it.
- 13Create the first layer in a pot with strained rice.
- 14Pour the chicken mixture on top, spreading it evenly.
- 15Add some lime slices, serrano peppers, and cilantro.
- 16Add the second layer of rice, drizzle some yellow food coloring in a circle, and top it off with more cilantro.
- 17Let the whole pot simmer for about 20 minutes, then gently overturn it to mix everything together.
Ingredients
- 1 Whole Chicken
- 3.5 cups Rice
- 3 medium onion sliced or equivalent crispy onions
- 2 Roma Tomatoes
- 4 Serrano peppers
- 4 medium potatoes
- 2 tablespoons Ginger Garlic paste
- 1 cup whipped plain yogurt
- 1 cup cooking oil
- 1 packet Biryani mix
Equipment
knifecutting boardpotbowlspatula
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