Ingredients
1½ cup Tastic Rice and half cup breyani dhal (washed and soaked in boiling water)
1 tbsp whole breyani mix (roasted and ground)
1 Onion sliced
4 cloves fresh garlic crushed
1 tbsp Sun Mixed Mild Masala
2 heaped tbsp garam masala
2 heaped tbsp Tumeric powder
2 tsp Kashmiri Powder
Crushed chilli Flakes
Curry leaves
4 large potatoes (peeled, halved & rubbed with Tumeric powder, cover and microwave for 4 minutes then fry till golden brown and keep aside)
1 whole soft chicken (Cut into large pieces)
Dhania
egg yellow food coloring (powder)
1 tbsp garam masala
Method
Fry onion and garlic, add one stem curry leaves.
Add spice and fry for few seconds.
Add washed and drained chicken pieces
Cover and cook for about 5 mins
In the mean time, rinse out rice and add more boiling water to it.
After 5 mins, add rice, lentils and that boiling water to cooking chicken. (adjust water content, not too much, but just enough to cover the top of rice.
Cook for abt 10-15 mins , check to see water content and if rice almost done. (Add more water if necessary.)
Add fried potatoes to pot, pushing them under rice. Add a little more water (quarter cup)
Add two tsp of egg yellow food coloring, sprinkle with garam masala and add chopped dhania.
Seal pot and allow to cook for another 5 mins.
I added a clean dish cloth over open pot then covered with lid and left on the stove.
Breyani now cooked, chicken soft and falling of the bone, serve with dhall and carrot Salad.
Prepared, tried and tested by: Sharmitha Sadhaw Gabriel
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