• Rinse the rice in water until the water runs clear. Soak the rice in water for 30 minutes.

Marinate Chicken

• In a large bowl, add chicken pieces, 1 packet of Shan Bombay Biryani Masala, Ginger Paste, and Garlic Paste. Mix well to coat the chicken in the marinade. Cover and refrigerate for at least 2 hours. Please note that the spice mix already has enough salt so no additional salt is needed.

Preparation

• In a separate pan, heat 1/2 cup of oil or ghee over medium-high heat. Add one sliced onion and fry until they turn golden brown. Remove the onions from the pan and set them aside.
• In the same pot, fry the cashews, and raisins until they are lightly browned. Remove the cashews and raisins from the pan and set them aside with the onions.

Cooking Meat

• In the same pan, add the remaining sliced onion (3) and fry until they are golden brown. The golden brown color gives the best flavor to the biryani.
• Now add the tomatoes and mix them all together. Cover with a lid and cook until they are soft. Open the lid and fry until oil separates.
• Add the marinated chicken pieces and mix well, coating them with the onion tomatoes mix. Stir fry for 10 minutes over medium heat.
• Add 1/2 cup of hot water. Cover the pan and let the meat cook on medium-low heat for 8-10 minutes or until it is tender. Stir in between occasionally to avoid sticking at the bottom. Add 1/2 cup more water if needed.
• Once the meat is cooked, remove the lid and add 2 boiled Potatoes chopped (optional), 2 tbsp yogurt, green chilies and mix all together.

  Note: Adjust the yogurt to your preference (up to 1/2 cup)
• Cook over medium flame until the oil separates from the gravy.
• Turn off the heat and set aside.

Cooking the Rice

• In a separate pot, boil 8 cups of water with 1 tbsp of salt.
• Add all spices for cooking rice, including star anise, cardamom, cinnamon stick, bay leaves, cloves, black pepper
• Drain the soaked rice and add it to the boiling water. Add 1 tbsp salt.
• Cook the rice for 8-10 minutes or until it is 90% cooked.
• Drain the rice and keep it aside.

Layering the biryani

• Set aside enough fried onions, cashews, fresh cilantro leaves, and mint leaves for garnish at the end.
• In a large pot, spread a layer of meat curry at the bottom.
• Layer the cooked rice, fried onions, chopped mint leaves, fresh cilantro leaves, raisins, and cashews
• Add a layer of cooked meat on top of the rice.
• Repeat another layer of rice and meat until they are finished.
• If there is any gravy left, pour that over the layered ingredients.
• Pour 1-2 tbsp ghee over the layered ingredients.
• Cover the pot with a tight-fitting lid and cook on low heat for 10-15 minutes or until the rice is fully cooked and fluffy.
• Garnish with fried onions and fresh cilantro leaves

Serving

• Serve hot with a raita and salad. Enjoy your delicious Shan Bombay Biryani Masala!