Shan Malay Chicken Biryani 60g

Chicken Layered Pilaf.

Steps for cooking:
1. Finely slice 2-3 medium (250g) onions. Heat 1 cup (175ml) of cooking oil and fry the onions until lightly golden. Add 2 tbsp garlic paste, 2 tbsp ginger paste, 1 kg chicken, cut into medium portions, and 25-30 curry leaves. Stir-fry until the chicken starts to turn light golden (about 10 min.)
2. Take 1 packet of Shan Malay Chicken Biryani and dissolve it in 1/2 cup water. Add the mixture to the chicken, along with 1 cup (150g) cucumber, cut into thin round slices, 6-10 medium, whole green chilies, 1 cup tamarind pulp, and 2 cups water. Bring to a boil. Cover and cook on low heat for 10 min.
3. Separately: Wash 3 & 1/2 cups(750g) of Basmati Rice and let it soak. Boil 15 cups (3 liters) of water and stir in 3 tbsp of salt and the soaked rice. Boil the rice until 3/4 cooked. Remove and drain thoroughly.
4. Spread half the rice in a pot and pour the chicken curry over it. Top With the remaining rice. Cover and cook on low heat until the rice is tender (5-10min.) Mix before serving.