OMANI A’SAFFA CHICKEN BIRYANI

Cooking Instructions

• Soak 1/2 kg Basmati rice for 30 min • Grind 250 g sliced onions and fry 250 g finely

sliced onion till golden brown • Add 100 g of clarified butter to a medium size cooking

pot and let it melt • Add 1 tbsp of ginger garlic paste and sauté for 2 min • Add onion

puree, 1/2 tsp cumin seeds, 1/4 tsp whole black pepper, 5 cloves, 2 black cardamoms,

cinnamon sticks, bay leaves and 2 star aniseeds • Sauté until puree is golden brown •

Add 1/2 kg A’Saffa chicken and mix • Now add 1 tsp crushed coriander, 1/2 tsp cumin

seeds, 1 tbsp raisins, 1 tbsp almonds, 100 g dried plum and 100 g potatoes, salt and

black pepper to taste • Add water if required; cook chicken • When chicken is tender,

take it off the flame • In a medium size cooking pot, boil water • Add 1 tbsp oil, salt

to taste and 1/2 kg rice; cook until rice is 1/3 cooked • Boil 2 eggs and remove the

shell • Add boiled rice to the pot with cooked chicken • Sprinkle saffron, cover and let

simmer for 8-10 min • Garnish with eggs and serve