Bombay Biryani

Ingredients

1 kg	chicken
1 kg	yogurt
2–3 tbsp	onion
200 g	ginger & garlic paste
2–3 tbsp	oil
175 ml	tomatoes
300 g	potatoes
750 g	basmati rice
to taste	Salt

Instructions

1. Fry the sliced onions in hot oil until golden brown.
2. Add the tomatoes and cook until the oil separates.
3. Add chicken, Shan ginger & garlic paste, yogurt, potatoes, and Shan Special Bombay Biryani Mix. Stir fry for 10 minutes.
4. Add 2 cups of water. Cover and cook on low heat until the chicken is tender. Increase heat and stir fry until oil separates from the gravy.
5. In a separate pot, bring 15 cups (3 liters) of water to a boil. Add soaked rice and Shan salt. Boil until the rice is ¾ cooked, then drain thoroughly.
6. Spread half the rice in a large pot. Layer the cooked chicken curry on top. Cover with the remaining rice.
7. Cover the pot and cook on low heat for 5–10 minutes, until the rice is fully cooked through.
8. Mix gently before serving. Enjoy hot.