Chicken Bombay Biriyani








1 whole chicken..cut into pieces
1 packet shan biriyani mix..can be found in the supermarkets.
2 large onion..diced
2 large tomatoes..diced
Oil for cooking
Yellow food colouring
1 tbsp ginger/garlic paste
You also need rice that is half way cooked and water drained. (In a pot, add some water, salt and a few tbsp of oil. Bring it to a boil then add the rice.Cook the rice until it’s half way cooked then drain the water away).

In a pot, add the oil and cook the onions until golden in colour.
Next add the garlic/ginger paste and cook for a minute.
Then add the tomatoes and cook until they begin to soften up.
Now add the chicken and the spices and mix well.
Cover and let the curry cook for a minute.
Then add about 2 cups of water and let the chicken cook until almost tender. For tougher chicken meat, you might have to use some more water.
Once the chicken is almost cooked and there is about 1 cup of liquid left, remove the curry from the stove.
Now take the half cooked rice and start layering it in an oven safe pot. Then add some of the chopped coriander. Sprinkle the dry food colouring over the coriander and rice. Next add all of the chicken curry and most of the sauce (leave some sauce for the top layer of rice).
Now add another layer of rice, followed by yellow food colouring, then the coriander, next add the remaining sauce and gently mix the food colouring with the rice.
Cover the rice and bake it in the oven at 350 degrees until the rice is fully cooked.
Once cooked, remove the rice from the oven.
Gently mix before serving.

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