Sufiyani Chicken Biryani Masala, 70g

STEPS OF COOKING: Wash and soak rice for at least half hour and keep aside. Whip yogurt / curd thoroughly and keep aside. Take 50 ml / Half small tea cup water, make a paste of pouch # 1 and keep aside. Also boil the eggs and green peas separately and keep aside. Heat oil in a pot and deep fry onions till they start changing colour. Remove and keep aside and crush them after they dry. In a pot take masala paste, yogurt / curd, crushed onions, 60 ml / 4 table spoons of oil left over after frying onions, Cilantro leaves/Kothmir/Hara Dhania, Mint leaves/Pudina, Green chillies paste, Half of Ghee (40 gms), Half of milk (50 ml) and mix with the Chicken thoroughly and marinate for at least 2 hours. Take a pot, pour two liters of water and on high flame, cover the pot and let it come to a boil. Pour contents of pouch No.2 and rice into the boiling water, stir occasionally till rice is just half done. (Once rice is put in boiling water, the process should not take more than 3 to 5 minutes).