Chicken, Lamb or Fish Biryani

Ingredients
Sunflower oil, Salt, Spices, Tomato, Fried onion, Saffron, Lentils (masoor), Butter ghee, Egg, Yellow food colouring, Basmati rice

Steps to Follow

1. Wash and drain 1 kg chicken, meat, or fish and place in a large bowl.
2. Empty the contents of Spice Genie spices over the meat, chicken, or fish. Add fried onion and tomato puree. Mix well. Add 100 ml sour milk and 50 ml plain double thick yoghurt. Marinate for 15 minutes.
3. Boil lentils in salted water until tender but not mushy. Drain and set aside.
4. Boil rice until 2/3 cooked, strain, and set aside.
5. Rinse potatoes, add food colour, and set aside.
6. Add oil and ghee into a large flat-bottom pot.
7. Transfer the marinated meat, chicken, or fish into the pot. Add 2 green chillies for medium or 4 green chillies for hot.
8. Cook on medium heat:
   • Chicken: 20 minutes
   • Fish: 20 minutes
   • Meat: 40 minutes
     or until three-quarter done.
9. Place the coloured potatoes evenly over the chicken.
10. Layer the coloured masoor over the potatoes and the meat, chicken, or fish.
    • For fish: after 10 minutes, place potatoes, masoor, and rice.
      Seal the pot/lid with foil and steam for 20 minutes on low heat.
11. Cover with the cooked rice. Drizzle food colour mixed with a little water over the rice, then seal the pot with foil.
12. Cook on low heat (dum):
    • Fish: 15 minutes
    • Chicken: 20 minutes
    • Meat: 30 minutes

Serve with yoghurt salad and papad.

Items Not Included: Meat, chicken, or fish, Fresh green chillies, Fresh coriander, Yoghurt, Sour milk