Cardamom Flavored Biryani Ya’all!!

Biryani made with Amma Seema Biryani Korma Curry

1.5 to 2 lbs Chicken

1 jar Biryani Korma Curry

Fry Chicken and curry paste together for a minute. Add a jar full water and let it simmer, covered, until chicken is done. Chicken breast meat will take much less time to cook through than drumsticks or thighs. Simmer a couple of minutes without lid and some oil will come to the top. By now the gravy should be thick. Turn heat off and let stand. Korma is ready! It can be eaten by itself with rice or naan. When Korma is layered with cooked rice and heated together, it becomes Biryani.

If you are ok with dairy, add a cup of yogurt right in the beginning along with the jar full of water. Yogurt gives the Korma a little tang.

Separately, Cook 2 cups long grain basmati rice with a 2” stick cinnamon, 8 cloves and a teaspoon salt.

Spoon out about half of the rice in a serving dish, spread all the Korma on top, and cover it with the remaining half of the rice. Heat the dish through in the oven or microwave. (Serves 4-6)

Optional garnishes: Carmalized onion, chopped cilantro, yellow food color, sprinkle of edible rose water.

Accompaniments: Plain yogurt or Raita.

Note: Ground beef, lamb, chicken, turkey, tofu, vegetables can be substituted for chicken.