Basmati Rice 5000 g

Basmati is a variety of long grain rice grown in India and Pakistan, notable for its fragrance and delicate, nuanced flavour. Its name means "the fragrant one" in Sanskrit, but it can also mean "the soft rice." India and Pakistan are the largest cultivators and exporters of this rice; it is primarily grown through paddy field farming in the Punjab region.

The grains of basmati rice are longer than most other types of rice. Cooked grains of Basmati rice are characteristically free flowing rather than sticky, as with most long-grain rice. Cooked basmati rice can be uniquely identified by its fragrance.

Biryani

Ingredients:

• 1 kg chicken
• 750 gm rice, soaked for 30 minutes
• 1/2 cup Oil or ghee
• 4 Onions, finely chopped
• 3 potatoes, peeled and halved
• 6 tomatoes , finely chopped
• 1/2 cup Yogurt
• 1 tbsp garlic paste
• 1 tbsp chopped ginger
• 6 green chillies
• 2 tbsp salt
• 1 pinch Yellow food colour, mixed in 4 tbsp milk
• 1 packet Bombay biryani masala mix

Method:

• Fry onions in oil or ghee until golden brown.
• Add meat, ginger, garlic, tomatoes, yoghurt and bombay biryani mix and fry for 10-15 minutes.
• Add the potatoes when meat is half tender.
• Add 1 cup of water and cook on low heat until meat is tender (water is not needed for chicken).
• When oil or ghee separates from gravy, add green chillies and cook for another 2 minutes then turn the heat off.
• In another pan, boil rice in 6-8 cups of water with 2 tbsp of salt.
• Drain water when rice is half done.
• Set rice and meat curry in alternate layers in a big cooking pan. Sprinkle yellow food colour on rice.
• Cover and cook on low heat for 10-15 minutes.
• Garnish Bombay Biryani with sliced boiled eggs.
• Delicious Bombay Biryani is ready to serve.
• Serve with raita and salad.