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Wash & soak 1cup (200g) of basmati rice for 15-20 mins. Partially cook the rice, drain and keep aside.
In 2 tbsp of warm milk soak 1tsp of saffron. Pour over the rice and mix gently.
In a vessel sauté 2 chopped onions (120 g) in 3 tbsp of oil & 2 tbsp of ghee (clarified butter) until golden brown.
Add 1 large chopped tomato (80 g) and cook for few mins.
Add 3 tbsp of Mother’s Recipe Biryani Paste & 2-3 tbsp of yoghurt and cook further.
Add 1 cup (250ml) of water & bring the contents to boil. Simmer covered for 10 -12 min or until chicken is almost cooked.
Spread the partially cooked rice over the chicken with 2 tbsp each of chopped coriander & mint. Mix gently.
Keep covered on low flame for 10 min. Garnish with chopped coriander, mint & fried onions.