Bombay Biryani by Sara Riaz

Ingredients:

• Chicken 12 pieces or 1 kg
• Rice 750 gm
• Potato 1/2 kg
• Ginger 1 tbsp
• Garlic 1 tbsp
• Whole mix spice 1 tbsp
• Salt to taste
• Yogurt 1 cup
• All spice powder 1 tsp
• Coriander leaves 1/2 cup
• Mint 10-15 leaves
• Green chilies 8-10
• Chopped tomato 2
• Red chili powder 2 tsp
• Roasted & crushed cumin 2 tsp
• Fried onion 2
• Onion 2
• All bukhara 7-8
• Kewra 1 tbsp
• Yellow color 1 pinch
  

Method:

1. Marinate chicken with 1/2 cup yogurt, ginger, garlic, coriander leaves, green chilies, salt and red chili powder and leave it.
2. Do onion brown in oil and take out half onion.
3. Now cover chicken in it and cook on low flame.
   
4. Peel potatoes, cut into big pieces, fry it and add in meat. Now cover it and cook until chicken & potatoes tendered.
5. Soak rice for 30 minutes, put salt, whole mix spice and bay leaf and boil it.
6. Add rice, chicken, coriander leaves, mint leaves and whole green chilies in cooking pan.
7. Mix yellow color and kewra in remaining yogurt and put in meat.
8. Put remaining rice and some oil on top and keep on simmer.
9. When ready, serve hot.