1. Fry 2-3
finely sliced onions in 1 cup hot oil until light golden. Add 1 kg chicken, 2
tablespoons garlic paste, 2 tablespoons ginger paste and 25-30 curry leaves.
Stir fry until chicken starts to turn light golden (about 10 minutes).
2. Add 1 Shan
Malay Chicken Biryani Mix, 1 cup sliced cucumber, 6-10 whole green chilies, 1
cup tamarind pulp and 2 cups water. Bring to boil. Cover and cook on low heat
for 10 minutes.
3. Separately:
In 15 cups / 3 liters of boiling water, stir in 3 tablespoons of Shan Salt and 3
½ cup soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly.
4. Spread half
rice in a pot and pour chicken curry over it. Top with remaining rice. Cover
and cook on low heat until rice is tender (5-10 minutes). Mix before serving.
