• Neutral oil
• 1 large onions sliced
• 2 tablespoons garlic paste
• 2 tablespoons ginger paste
• 4 medium tomatoes diced
• 2 pounds chicken breast cut into large cubes or 1 whole chicken cut into pieces
• 3 cups rice, preferably sela basmati, washed thoroughly and drained
• 4 tablespoons Fadwa Masala Biryani Masala
• 1 tablespoon coriander powder
• 1/2 tablespoon cumin powder
• Salt to taste
• Red chili powder to taste
• 1 cup yogurt, whisked and brought to room temp
• Water - enough to cover the chicken, not more
• 2 large potatoes cut into cubes or wedges (if you don’t like potatoes in biryani then skip)
• 3 green chilies, can use less
• Orange powder food coloring, 1/4 tsp mixed in 1/2 cup water
• 1/2 bunch cilantro chopped
• 1/2 stick of butter, cut into slices

1. Heat enough oil to cover the bottom of a wide pot, large enough to fit the final layered dish
2. Sauté onions until very golden brown over medium-high heat, may take 10 - 15 minutes
3. Add ginger and garlic pastes to the pot and sauté down with the onions for a 2-3 minutes
4. Add tomatoes and alternate between simmering and sauteing until very soft
5. Add chicken, saute until no longer pink on the outside
6. Add spices, salt, and red chili powder, saute for a few minutes. Add splashes of water as needed if the masala dries out
7. Add yogurt and mix-in
8. Add enough water to barely cover the chicken, bring up to a boil, add the lid, and then reduce heat to a low simmer and cook for 25 minutes
9. While the chicken is simmering, boil a large pot of water. Wash the rice thoroughly until the water runs clear, drain and then boil the rice for 12 minutes if using sela basmati (7 minutes for regular basmati). Drain thoroughly and set aside.
10. Back to the pot with the chicken, remove the lid, add potatoes and green chilies. Simmer uncovered for 10 minutes or until the potatoes are tender and the masala has reduced to a thicker consistency
11. Remove the chicken masala from the pot and add to another container, set aside.
12. In the same pot, add half the rice, then the chicken masala, then the other half of the rice.
13. On the top rice layer, add the food coloring in a line across, the butter, and the chopped cilantro.
14. Add the lid and reduce heat to the lowest setting, steam (dum) for 25 minutes
15. Turn the heat off and allow to rest for at least 15 minutes before serving