Serves 6
Ingredients:
600 g chicken (mixed with bones)
Ingredients:
600 g chicken (mixed with bones)
1 large sized yellow onion /2 medium sized yellow onion
1 large tomato
1 inch ginger/5 cloves garlic/1 large green chilli (pounded/blended)
into paste
110g Natural Fernleaf Yogurt
2 ½ cups of Moghul Basmati Rice
1 tablespoon Faiza Briyani Powder
1 teaspoon of Cinnamon Powder
50g raisins
50g green peas
½ red Bell Pepper
2 tablespoons Windmill Ghee Blend
1 teaspoon mustard oil (optional)
1 teaspoon mustard oil (optional)
3 tablespoons Coconut/Vegetable oil
1 tablespoon Mc Cormick Chilli Flakes
Salt to taste
Preparation:
1. Heat oil in wok until hot, then throw in sliced onions.
2. Next, throw in bell pepper and green peas.
3. Once, onions are caramelized to golden brown, put
in the chicken.
4. Let simmer for 20 mins, then throw in the
pounded paste.
5. After that, put in Briyani powder and cinnamon powder, let it simmer.
6. Next, put in yogurt, let it simmer to thicken until the
aroma comes out.
7. While chicken and gravy is cooking, scoop out the chicken and
leave some in the wok.
8. Put one portion of rice in, followed by the scoop out
chicken. Repeat steps 2 times.
9. Now, the wok is covered with rice on the top.
10. In a cup, mix 1 tsp of yellow coloring with ¼ of milk.
11. Then pour the mixture over the rice forming a circle.
12. Place the boiled eggs on the top, and garnish with raisins, cilantro, thinly sliced lemon, tomatoes (optional)
13. Finally, stir the entire wok well and serve hot with chilled vegetable or fruit salad.
10. In a cup, mix 1 tsp of yellow coloring with ¼ of milk.
11. Then pour the mixture over the rice forming a circle.
12. Place the boiled eggs on the top, and garnish with raisins, cilantro, thinly sliced lemon, tomatoes (optional)
13. Finally, stir the entire wok well and serve hot with chilled vegetable or fruit salad.
