Combo 6 : Shan Bombay Biryani ( Fresh Chicken - 12pcs , Al Rawabi Yoghurt Plain Full Fat , Shan Bombay Biryani Masala )

Fresh Chicken - 12pcs - 1.2kg

Al Rawabi Yoghurt Plain Full Fat - 500gm

Shan Bombay Biryani Masala - 200gm

Here's a recipe for Shan Bombay Biryani, a popular Pakistani and Indian rice dish:

Ingredients:

• 500g chicken, bone-in or boneless, cut into pieces
• 3 cups basmati rice, soaked in water for 30 minutes and drained
• 2 medium onions, thinly sliced
• 2 medium tomatoes, chopped
• 2 potatoes, peeled and cut into quarters
• 1/2 cup plain yogurt
• 1/4 cup cooking oil or ghee
• 2 tbsp Shan Bombay Biryani Masala (available at Pakistani or Indian grocery stores)
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1/4 tsp black peppercorns
• 4-5 cloves
• 2-3 green cardamom pods
• 1 cinnamon stick
• 1 bay leaf
• 1/2 tsp ginger paste
• 1/2 tsp garlic paste
• Salt to taste
• Fresh coriander leaves, for garnish
• Fried onions, for garnish (optional)

Instructions:

1. Heat oil or ghee in a pot or pan on medium heat.
2. Add the sliced onions and fry until they turn golden brown. Remove half of the fried onions and set aside for garnish (if using).
3. To the remaining fried onions in the pot, add the cumin seeds, coriander seeds, black peppercorns, cloves, green cardamom pods, cinnamon stick, and bay leaf. Stir well.
4. Add the ginger paste and garlic paste, and cook for another 1-2 minutes.
5. Add the chicken pieces and cook until they change color and are no longer pink.
6. Add the chopped tomatoes, Shan Bombay Biryani Masala, turmeric powder, red chili powder, and salt. Stir well.
7. Add the yogurt and potatoes, and cook for another 2-3 minutes.
8. Add enough water to cover the chicken and potatoes, and bring to a boil.
9. Reduce the heat to low, cover the pot, and let the chicken and potatoes simmer until they are partially cooked, about 10-15 minutes.
10. In a separate pot, bring water to a boil and add the soaked and drained basmati rice. Cook the rice until it is about 70-80% done. Drain the rice and set aside.
11. Layer the partially cooked chicken and potatoes over the rice in the pot, and pour any remaining gravy over the top.
12. Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes, or until the rice is fully cooked and steam is released from the pot.
13. Garnish with fresh coriander leaves and fried onions (if using).
14. Serve hot with raita, salad, or yogurt sauce on the side.

Enjoy your delicious Shan Bombay Biryani!