Bombay Chicken Biryani Masala, 93 g

STEPS OF COOKING: Wash and soak rice for at least half hour. Cut each potato into 4 pieces, fry and keep them aside. Take entire Masala of pouch no. 1 and make a paste by adding 50 ml water and apply thoroughly to the chicken and keep aside. In a pressure cooker take 75 ml oil and fry onions till they start changing colour, slice and add tomatoes, cook till they are thoroughly cooked. Add the chicken mixed with Masala and on high flame fry for about five minutes stirring continuously. Add yogurt / curd and cook for another five minutes till the rawness of the yogurt / curd goes. Add the dried plums, close lid and pressure cook till first whistle only. Reduce flame to low and cook for 5 minutes only. Close stove and let cooker cool down. Open lid of cooker, pour entire contents of pouch no. 2 and add whole green chilies, cilantro / kothmir / hara dhanya and mint leaves / pudina, potatoes, mix and cook on low flame for about 2 to 3 minutes only. Take 3 liters of water in a big pot and