Unfortunately, the recipe uses quantities that I don't understand, and it appears to be
unbalanced: 1 cup (whatever that means; 200 g?) of rice and 750 g of chicken. I would have expected
at least twice the quantity of rice. On this page I'm writing the out in a manner which I
hope is more legible and balanced.
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Heat ghee and fry onions. ginger and garic untl lightly browned. Then add spices from
top layer and stir fry for 1 minute.
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Add meat together with spices from the second layer and stir-fry on high heat until well
coated.
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Stir in the yoghurt and continue cooking until the liquid is absorbed.
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Pour in the coconut milk, add salt to taste, and cook on medium heat until the meat is
nearly done before adding the potatoes.
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In the meantime heat some ghee in a suitable pot and stir-fry the spices from the third
layer. Add the lentils, cover with water, add salt to taste, stir and cook until done
but still firm.
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In another pot stir fry the spices from the fourth sachet, add the rice, sufficient water and salt,
stir and cook until done. 3
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When the potatoes and the meat are cooked, stir in the spices fom the bottom layer.
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In a suitable serving dish assemble the Biyani in layers. First half the meat, then half the
lentils, Then half the rice, then the remainder in the samo sequence. Sprinkle wih saffron and
rosewater if available. Reheat in oven or microwave oven before serving. Garnish wih chopped fresh
coriander or mint leaves and sliced hard boiled egg. Serve wih indian pickles and chutneys.
