Shan Bombay Biryani
Meat on Bones, 1 kg / 2.2 lbs, small portions
Rice, Basmati 750g / 3 ½ cups, washed & soaked
Onions 300g / 3 medium, finely sliced
Tomatoes, 300g / 3-4 medium,diced
Potatoes 250g / 2 medium peeled and quartered
Garlic Paste 2 tablespoons
Ginger Paste 2 tablespoons
Yogurt, Plain 200g / 1 cup whipped
Cooking Oil 175ml /1 cup
Shan Special Bombay Biryani Mix 1 packet mix in ½ cup water
Steps of Cooking:
- Fry onions in hot oil until golden. Add tomatoes and fry until oil separates.
- Add meat, garlic paste, ginger paste, yogurt, potatoes and Shan Special Bombay Biryani Mix. Stir fry for 10 minutes. Add water (Beef/Lamb 4 cups, Chicken 2 cups). Cover and cook on low heat until meat is tender. Then increase heat and stir fry until oil separates from gravy.
- Separately: In 15 cups / 3 liters of boiling water, stir in tablespoons of Shan Salt and soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly.
- Spread half rice in pot and pour meat curry. Top with remaining rice. Cover pot and cook on low heat until rice is fully cooked (5-10 minutes). Mix before serving. Tips: For meat, use breast, ribs & shoulder cuts.