Pulao Biryani with National Bombay Biryani Masala

Pulao Biryani with National Bombay Biryani Masala

Ingerdients

• 750 gm Rice (soaked for 30 minutes)
• 1 kg Chicken
• 1 inch piece Ginger
• 12 cloves Garlic
• 1 sliced Onion
• 1 tsp Salt
• 1 tbsp Mix whole spice
• ½ cup Fried brown onion
• 2 tbsp Ginger garlic paste
• 1 cup Yogurt
• ½ cup Oil
• 1 packet National Bombay Biryani Masala
• 1 tsp Kewra water
• Yellow color a pinch
• 6 Whole green chilies

Method

1. Boil 1 kg chicken with 8 cups water, 1 inch piece of ginger, 12 garlic cloves, 1 sliced onion, 1 tsp salt and 1 tbsp mix whole spices for 20 minutes till chicken is tender. Remove chicken, strain the stock and discard the seasonings. 
2. Cook 750 gm soaked rice in the leftover stock till done, in another pan, heat ½ cup oil, add ½ cup born onion, 2 tbsp ginger garlic paste, national 1 packet Bombay Biryani Masala, 1 cup yogurt and boiled chicken, with 6 whole green chilies, cook for 10 minutes till mixture thickens. 
3. Put half rice in a pan, top with chicken mixture, now spread remaining rice on top. Lastly top with 1 tsp Kewra and a pinch of yellow color mixture. Simmer for 15 minutes. Serve hot.