Bombay biryani

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1 1/2 cups basmati rice soak for 1/2 hour

1 tbsp salt

water 1" above the rice level

Cook the rice separate with 1 tbsp salt in water about 1" above the rice level. Cook until more than half cooked, remove from heat and drain the water if there is any.

2 tbsp ghee or oil

2 cups meat cut into cubes

1 cup onion

1 cup tomatoes

1 cup potatoes cut into cubes

1 tbsp ginger grated or paste

1/2 tbsp garlic paste

1/2 cup yogurt whipped

2 tbsp biryani mix *

1 1/2 cups water *

Heat ghee or oil and fry the onions till golden. Then add the tomatoes and fry till it softens. Add meat, ginger, garlic, potatoes, yogurt and biryani mix. Fry for about 10 minutes then add 1 1/2 cups water and cook on low heat till meat is tender.

* If making chicken reduce the amount of water to 1 cup and cook covered. Increase the heat and make the gravy thick.

Spread the cooked meat and curry in a pot then layer the rice, make two layers. Cover the pot tight and cook on low heat till rice is fully cooked. Mix before serving.

This rice can be served with raita yogurt salad.

* Recipe adapted from Shan Bombay biryani packet. It is sometimes convenient to use these types of spice mixtures that has lots of flavour.

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