Sadi Dehli Biriyani byshireen

                                       Sadi Dehli Biriyani

1 cup oil

2 medium onions - thinly sliced

1 kg chicken - cut into pieces

1-1/2 cup yogurt beaten...

Pinch orange colour

750 gms boiled rice* - cooked 3/4

1 Tbsp garlic paste

1 Tbsp Ginger - cut into thin strips

2 tsp salt

1/4 tsp sugar

1/2 tsp Kewra water

4 Tbsp malai from milk (use cream if malai not available) + pinch of orange colour

2 Tbsp oil - extra

Whole garam masala

12 whole black pepper corns

8 cloves

6 green cardamom

2 black cardamom

1 tsp black cumin seeds

Add oil in pan, fry onions until clear. Add chicken, Ginger, garlic and salt.

Add yogurt that has been mixed with a pinch of orange colour. Stir well and add the whole garam masala spices. Stir well, cover and cook on medium heat until chicken is cooked.

Set aside

In seperate pan, add half boiled rice, then chicken mix and then rest of the rice. Mix malai (or cream) with a pinch of colour that has mixed with a tablespoon of water, kewra water, saffron and sugar. Layer over rice. Add 2 Tbsp of oil ontop of malai then the browned onion. Put on dum.**Cook on high for 5 mins then put ontop of thava and cook for 15mins on low heat.

*Boiled rice.

Soak rice for 20mins. Boil water, once water has boiled add rice, 1 Tbsp vinegar, 1 Tbsp salt and cook till it's 3/4 done - not fully cooked and soft.

**potatoes can be added. Deep fry potato pieces and set aside. Put them with chicken before final layer of rice and continue as above.

Enjoy.