An authentic traditional chicken and chick peas curry which is a true legacy of Punjabi cuisine.

Prepare in : 30 mins
Cook in : 2 hours 30 mins

Ingredients

• Meat 750g meat on bone
• Rice Basmati 750g washed & soaked for 30 minutes
• Onions 3-4 medium / 400g finely sliced
• Potatoes 2 medium / 250g peeled & halved
• Tomatoes 4 medium / 300g diced
• Plain Yogurt 1¼ cups / 250g whipped
• Garlic Paste 3 tablespoons
• Ginger Paste 2 tablespoons
• Green Chilies 10 medium / large whole
• Lemon Juice 3-4 tablespoons / 2 lemons
• Oil/Ghee 1 ½ cup / 250ml
• Shan Memoni Biryani 1 Packet

Method

Heat one cup ghee/oil and fry onions until light golden.

Add meat, garlic, ginger and stir fry for a minute. Add Shan Memoni Mutton Biryani Mix and stir fry for 5-6 minutes.

Add 3-4 cups water, yogurt and potatoes. Cover and cook on low heat until the meat is tender.

Add tomatoes, green chilies and lemon juice. Stir and remove from heat.

Separately: In 15 cups / 3 liters boiling water, stir in 3 tablespoons of Shan Salt and soaked rice.Boil rice until ¾ cooked. Remove and drain thoroughly.

Spread three quarter boiled rice in a pot and pour cooked meat curry over it. Then spread the remaining rice over the meat curry. Cover and cook on low heat for 10 minutes.

Heat the remaining ½ cup oil/ghee and pour over the rice. Turn the rice from bottom to top to mix at few places. Cover and cook for 5 minutes.