You need:
3 Onions cut in half and then finely sliced
1/2 cup (125ml) Cooking Oil
1 1/2 Cups (375ml) plain yoghurt or maas (sour milk)
1 Papas All in one Biryani Mix
2 medium potatoes diced
1 kg chicken - 500 grams chicken thigh on the bone, (cut thighs in half), skin removed and 500 grams chicken fillet cubed
(If using beef/mutton, cube the meat). For a vegetarian biryani, use mixed veg. of choice.
2 cups uncooked basmati rice
1.5 litres water
Salt to tast
Here's How
Place water, rice, lentils and tumeric in the pot that you will cook the rice in and leave to soak for 20 minutes. Heat the oil and fry 2/3 of the onion until golden brown. Set aside. In another saucepan, heat 2 Tablespoons oil, add remaining onion and fry until golden brown. Add Chicken, beef or lamb and powdered biryani mix and stir in. Add yoghurt, (maas, sour milk), tomatoes, diced potatoes and mix well. Add salt to taste. Cover and cook on low heat for 12 minutes. (If using beef or lamb, cook until meat is almost tender). Set aside. Salt the rice and bring to the boil.Cook for 5 minutes only, then drain. Pre-heat oven to 180 degrees celsius. In a 2 litre ovenproof casserole dish, layer half of the chicken mixture, spreading evenly across the bottom of the dish, then half of the rice, then half of the fried onion. Repeat another layer. Cover and seal dish tightly with tin foil, shiny side down. Bake the biryani in the oven for 30 - 45minutes. Oven temperatures may vary, so after 30mins, test the chicken and potato to see if cooked. (Beef and lamb may take a little longer). Serve with poppadoms and your choice of salads. This recipe serves 6 - 8.
