Bombay Biryani

The word "biryani" is derived from the Persian language, which was used as an official language in different parts of medieval India, by the various Turkic and Mughal ruling dynasties of Central Asian origin. One theory is that it originates from "birinj", the Persian word for rice. Another theory is that it derives from "biryan" or "beriyan" (to fry or roast). A rice pilaf with meat, called büryan is made by the Turkish and other Muslim communities of Macedonia.

I just used Bombay Biryani spice mix from Laziza. Very easy.

 What you need: 

• 300 gr chicken (or lamb)
• 400 gr basmati rice (soak for 30 minutes)
• 200 gr onions, chopped finely
• 200 gr tomatoes, chopped
• 200 gr potatoes, cut in cm cubes
• 1 cup of chick yoghurt (beaten)
• 90 gr Ghee or cooking oil
• 1/2 bag of Laziza Bombay Biryani

How to prepare it:

1. Fry onions untill they become golden.
2. Add the tomatoes and fry untill ghee separates
3. Add the meat, Laziza spice mix, potatoes and yoghurt and fry for 10-15 minutes.
4. Add 1 glass of water, cover and cook on low fire till meat is tender.
5. Then stirr fry on high flame to thicken the masala and the ghee separates.
6. Separatly boil the soaked rice in salted water till halftender. Drain water thoroughly.
7. Form one layer of rice in a pan. Spread the meat masala. Then form another layer of rice on top. Cover the lid and cook on l;ow flame till the rice is fully tender.
8. Mix well with a flat spoon and serve with flat bread and chutney.