Biryani has just got a makeover in the most significant color of our nation, "Green". Make it more delectable using the ever so good, National Bombay Biryani Mix.
- Ready 60 Mins
- Serving 2-4 People
- Chicken with Bones ½ kg
- Potatoes Cut into Half 2
- Cooking Oil 1 cup
- Onion Boiled and Pureed 1
- National Bombay Biryani Mix ½ packet
- Biryani Essence 1 tsp
- National Ginger Garlic Paste 2 tbsp
- Yogurt 500 gm
- Mint Leaves 1 bunch
- Coriander Leaves 1 bunch
- Green Chilli 20
- Green Food Color ¼ tsp
- Rice ½ kg
- Water 3 liter
- National Salt 2 tbsp
- Lemon Slices 2
- Green Chilies 2-3
- National Cumin Seeds 1 tsp
- To prepare Green Chattni: In a blender, add ½ cup yogurt, ½ cup chopped mint leaves, ½ cup coriander and 5-6 green chillies and blend until till smooth.
- Boil rice in water, adding 1 tsp National Salt, lemon slices, National Cumin Seeds and green chilies till 1 kanni.
- For the curry, sauté boiled onion paste in oil and don’t let it change its color. Now add 1 tbsp National Ginger Garlic Paste, stir for half a minute. Add chicken, potatoes and ½ pack National Bombay Biryani Mix in it. Cook on low flame till the chicken’s water evaporates.
- Put 1 cup water, turn on the lid and cover for 20 minutes. Now evaporate if there is any water. Add ½ cup of whisked yogurt and let it evaporate while stirring.
- Add it in the curry with the highest flame on so that the water immediately gets evaporated. Don’t let it turn brown from green.
- Assemble them with Biryani and put green food color on the rice. Cook it in steam for 10-15 minutes and serve.