Farah’s Kashmiri Malay Chicken Breyani

TRH Farah's Kashmiri Malay chicken breyani

I used the shan spice for this breyani which is so simple and delicious.

Boil two cups of rice with salt to taste and ½ tsp turmeric powder once boiled strain and set aside.

Chicken curry
Cut chicken into desired pieces
Rinse thoroughly
Add 3 tbs ginger and garlic paste
In a pot heat oil
Add in one large chopped onion with a sprig curry leaf
Once onion turns slightly brown add in the chicken and give it a good stir
Add in the shan box spice, stir coating the chicken with the spice.
Add one sliced chilli and tomato and 2 cup of water
After 5 mins add 4 potatoes halved and let it cook on low heat for 20 mins.
Once potatoes are done in a separate pot start to layer your breyani
Add little rice and the chicken curry mixture x4 the last should be your rice
Sprinkle little egg yellow coloring and slice one tomato and ½ an onion
Garnish the rice and pop it in the oven for 30 mins at 180 degrees
Once done garnish with coriander

Carrot salad
TRH Farah's Kashmiri Malay chicken breyani2

Slice ½ an onion,
1 chilli
Grate 1 carrot
Slice a piece of cucumber
Add salt to taste and little vinegar
Garnish with coriander.

Enjoy ☺💝💋

Prepared, tried and tested by: Farah Ali

This entry was posted in Poultry and tagged , , by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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