Ingredients:
3 cups Basmati rice, rinsed and soaked
3 medium onions, sliced
1/4 cup oil
2 medium tomatoes, chopped
6-7 cloves of garlic, chopped fine
2 green chilli pepper, chopped fine
2 inch piece of ginger, chopped fine
1 packet Shan Bombay Biryani Masala
1 medium chicken, skinless and cut
1/2 lemon, squeezed
1 can of chickpeas/garbanzo beans
1 cup sour cream
3 green cardamoms
2 black cardamoms
4-5 whole black peppers
4-5 cloves
1/3 cup fresh chopped corriander
5-7 fresh mint leaves
1/4 cup raisins, soaked
1/4 cup almonds, peeled and halved
1 medium carrot, peeled and shredded fine
2 tbsp butter
Method:
1. Fry the onions until golden brown, drain from the oil and set aside.
2. In the same oil, add the garlic, ginger, and green chillies and fry for 2 minutes.
3. Add the tomatoes and shan masala, cover and cook on low for 5 minutes.
4. Add the chicken and lemon, mix. Cover and cook until chicken is tender.
5. Add the chickpeas and cook on low for another 10 minutes.
6. Add the sour cream and simmer for 15 minutes. Remove from heat and set aside.
7. In another pot, boil water for rice adding to it, salt to taste, green and black cardamoms, black peppers, and cloves. Add rice and boil until partially cooked. Drain.
8. Make layers in an oven safe pot as follows,half of the rice, chicken masala, fried onions,corriander, mint and remaining rice. Bake in oven for 20 minutes at 350C.
9. Melt butter and fry the almonds for 3 minutes, add the drained raisins and cook for another 2 minutes. Add the carrot and cook for 5 minutes. Remove from heat.
10. Take out rice and pour almond, raising and carrot mixture on top. Mix throughly so the rice hardly any white of the rice remains. Serve hot with some chilled yogurt and mint chutney. Enjoy!
Luv, Umm Ibraheem
