FOR CHICKEN BIRIYANI
What you need
500 g chicken cut into medium-sized pieces.
375 g long grain basmati rice.
100 ml yogurt/curd.
2 tbsp ghee.
Preparation
1. Marinate the chicken with yogurt and a pinch of salt for 30 minutes.
2. Wash and soak the rice in water for 30 minutes.
Method
1. Empty the pack and the marinated chicken into a thick-bottomed pot. Sauté for 3 minutes over medium heat.
2. Add 100 ml (1/2 cup) of water, cover and cook for 10–12 minutes or until the meat is cooked.
3. Add 600 ml (2 ½ cups) of water, cover and bring it to a boil.
4. Add the drained basmati rice, ghee and salt to taste. Close the pot and cook for 7 minutes over high heat.
5. Turn off the heat and move the pot away from the heat and let it rest for 15 minutes.
DO NOT OPEN THE POT FOR 15 MINUTES TO COMPLETE THE COOKING PROCESS.
Garnish with fried onions, cashews, raisins and fresh coriander leaves.
FOR MUTTON BIRIYANI
WHAT YOU NEED
1 pack of Biriyani cooking paste
500 g washed and cleaned mutton pieces
375 g long grained basmati rice
100 ml yogurt
2 Tbsp ghee
A handful of chopped coriander and mint leaves
Preparation
1. Marinate the mutton pieces with yogurt and half a teaspoon of salt.
(Minimum 30 minutes)
2. Wash the rice three times, soak in water for 30 minutes or more.
Method
1. Empty the contents of the pack with the marinated meat into a pressure cooker and sauté
for 3 minutes over medium heat.
2. Add 100 ml of water to it and pressure cook over medium heat for 10-12 minutes or until
the meat is cooked through. Wait for the pressure to release manually.
3. Open, add 600 ml of water and bring to a boil. Now add the drained basmati rice, ghee and salt to your taste.
4. Close the cooker and cook for 7 minutes over medium heat. Do not put the weight on.
5. Turn off the heat and move the pot away from the heat and let it rest for 15 minutes.
DO NOT OPEN THE POT FOR 15 MINUTES TO COMPLETE THE COOKING PROCESS.
Garnish it with fried onions, fried cashews, fresh coriander and mint leaves.
FOR VEGETABLE BIRIYANI
WHAT YOU NEED
500 g mixed vegetables (carrots, beans, cauliflower and peas)
375 g (2 cups) long grain basmati rice
A handful of chopped fresh coriander and mint leaves
Preparation
Wash and soak basmati rice in water for 30 minutes.
Method
1. Empty the contents of the pack into a thick -bottomed pot, add 60 ml water and sauté the mixed vegetables for 3 minutes on medium heat.
2. Add 840 ml (3 ½ cups) of water, cover and bring to a boil.
3. After the water starts boiling, add the drained basmati rice and salt to your taste. (If you are not a VEGAN you can add 2 tbsp of ghee along with the rice).
4. Cover and cook for 7 minutes over high heat.
5. Remove the pot from heat and let it rest for 15 minutes without opening.
Garnish with fried onions, cashews, fresh coriander and mint leaves.
DO NOT OPEN THE POT FOR 15 MINUTES TO COMPLETE THE COOKING PROCESS.
Fresh Onion (34%), Fresh Tomato (32%), Fresh Garlic Paste, Refined Sunflower Oil, Fresh Herbs (mint leaves, coriander leaves), Water, Fresh Ginger Paste, Mixed Spices, Iodized Salt, Fresh Green Chili and Lemon Juice
This curry paste is plant based and dairy free.
- DO NOT USE IF THE PACK IS BLOATED OR LEAKING.
- Made using only fresh, natural & real ingredients.
- No preservatives, additives or artificial flavouring.
- Store in cool & dry place away from sunlight
- Once opened, refrigerate and use within 3 days.