Mothers Recipe Biryani cooking paste
Wash and soak 1 cup (200 g) of basmati rice for 15-20 minutes. Partially cook the rice, drain and set aside.
Soak 1 teaspoon of saffron in 2 tablespoons of warm milk. Pour over the rice and mix gently.
In a bowl, fry 2 chopped onions (120 g) in 3 tablespoons of oil and 2 tablespoons of ghee (clarified butter) until golden brown.
Add 1 large chopped tomato (80 g) and cook for a few minutes.
Add 3 tablespoons of Biryani paste for Mother's Recipe and 2-3 tablespoons of yogurt and continue cooking.
Add 1 cup (250 ml) of water and bring the contents to a boil. Simmer covered for 10-12 minutes or until the chicken is almost cooked.
Divide the partially cooked rice over the chicken with 2 tablespoons chopped cilantro and mint. Mix gently.
Keep covered over low heat for 10 minutes. Garnish with chopped cilantro, mint and fried onions.
Ingredients: Garlic, Ginger, Salt, Water, Cottonseed Oil, Spices (Cumin, Coriander, Chili, Turmeric, Fenugreek, Cardamom, Cassia, Bay Leaf, Cloves), Acidity Regulator: Acetic Acid.
- Keep refrigerated after opening
May contain traces of milk, soy, sesame, mustard, nuts, peanuts, gluten & sulphite
|of which saturated||3.0 g|