|Meat (Chicken, beef, mutton, lamb)||: 500 grams|
|Basmati Rice (Dip in water for 15 mints)||: 500 -700 grams|
|Onion (Medium sized thin sliced)||: 4 (230 grams)|
|Green chilies (Medium)||: 7- 8|
|Tomatoes: (Grinded puree)||: 4 (250 grams)|
|Yogurt (beaten)||: 1 ½ cup (230 grams)|
|Garlic paste||: 1 ½ Tbs|
|Ginger Paste||: 2 Tbs|
|Oil||: ¾ Cup|
|NY Chicken Biryani Spicy Blend||: 50 gram ( 2 OZ)|
Add meat and stir it in the oil. (For mutton/beef/ add approximately 3 cups of water and let it cook on medium flame until the meat is tender. For chicken water is not required.) Add garlic and ginger paste and stir for some seconds in meat. Grind tomatoes, green chilies and yogurt together and then put the all paste in meat. Let it cook for 5-10 mints then add NY Chicken Biryani Spicy Blend mix in it cook for 2 mints and turn the flame off.
Take a separate pot add up to 11 glasses of water let it be boiled. Add 1ts oil and salt in it and add rice to boil. Turn off the flame after rice is ¾ done.
Make layer of half the rice, put the layer of meat and cover with second layer of rice. You can do layering in same pot which you used for boiling the rice. (Add zarda color, sliced lemon, kewra in between the rice as per need)
In the final step Simmer the rice on medium flame for more 15 minutes.
The delicious biryani is ready you can serve with Mint raita and salad.
1 bunch spring onions, plus more thinly sliced for garnish
2 cloves garlic
1 jalapeño, roughly chopped
Juice of 1 lime
2 tbsp. extra-virgin olive oil
3 tbsp. Jamaican Jerk Seasoning Blend
4 bone-in chicken legs
4tbsp Chicken Shawarma Seasoning
1 large garlic clove , minced (or 2 small cloves)
2 tbsp. lemon juice
3 tbsp. olive oil