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.
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.