Chicken in a rice ring

Kashmiri Pulao

Jhatpat Chicken Biryani

Ingredients for Jhatpat Chicken Biryani:
Boiled rice 2 cups
Boneless chicken cubes 250 gm
Chopped and fried onions 3
Ginger garlic paste 2 tsp
Chopped onions 2
Tomato puree 1 cup
Red chili paste 2 tsp
Curd 2 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Red chili powder 2 tsp
Turmeric 1 tsp
Oil 2 tsp
Chopped coriander 2-3 sprigs
Chopped mint 1-2 tbsp

For Topping:
Garam masala 1 tsp
Fried cashews 8-9
Raisins 2 tsp
Salt to taste
Oil 2 tbsp

Method:
In a pan, heat oil. 
Add onions, ginger garlic paste, and sauté. 
Now add turmeric, cumin powder, coriander powder, red chili paste, boneless chicken pieces and mix well. 
Leave it to cook. 
Now add red chili powder, tomato puree and mix well and add water, cover the pan and let the chicken cook. 
Add curd, salt and garam masala powder over the chicken. 
Grease a bowl with oil. 
Add raisins and cashews along with fried onions, chicken gravy, chopped coriander, and mint to the base of the bowl. 
Add a layer of rice. 
Spread little chicken gravy and chicken pieces on the rice layer. 
Make similar layers as desired. 
Heat it in the oven for some time. 
Now flip the bowl of layered biryani onto a plate.

Jhatpat Chicken Biryani by Zarnak Sidhwa

Prawn Biryani

Ingredients for Prawn Biryani:
Rice 2 cups
Oil 2 tbsp
Onions (finely sliced) 2
Onions (finely chopped) 2
Prawns (de-veined) ½ kg
Tomato paste 2 tbsp
Garlic (crushed) 4 cloves
Fresh dill (finely chopped) 1 cup
Curry powder 3 tbsp
Cinnamon sticks 2
Whole cardamom pods 5
Chicken stock 3 cubes
Hot water ½ cup
Coriander leaves (roughly chopped) 2 cups
Ghee 2 tbsp
Saffron 1 tbsp
Salt a pinch
Ground pepper a pinch

Method:
Heat oil, fry sliced onions till golden brown, remove and set aside. 
Add prawns and sauté till pink.
Add tomato paste, Garlic, Dill, Spices, Cinnamon sticks, Cardamom pods, chicken stock cubes and water and bring to a simmer. 
Add chopped coriander leaves and remove from pot and set aside. 
In the same pot, bring to boil water, add rice and cook until rice is ¾ cooked. 
Drain rice in a colander and discard excess water. 
Melt Ghee on the bottom of the same pot; add a layer of strained rice, followed by a layer of prawn and onion mixture and sprinkle saffron. 
Top with the rice. 
Steam rice and prawns until rice is fully cooked. 
Gently fluff cooked rice. 
Serve garnished with fried sliced onions and anaar masala raita on the side.

Prawn Biryani by Zarnak Sidhwa

Sweet Carrot Rice

Ingredients for Sweet Carrot Rice:
Carrots, grated 2 
Rice (soaked and drained) 1-1/2 cups
Ghee 3 tbsp
Cloves 2-3
Green cardamoms 6-8
Cinnamon 2-inch stick
Sugar 5-6 tbsp
Nuts (chopped) 2 tbsp
Milk 1-1/2 cups

Method:
Heat ghee. 
Add carrots, cloves, green cardamom, cinnamon, and sauté well. 
Add sugar, rice and sauté for 2-3 minutes. 
Add milk and 1½ cups water and mix well. 
Cover and cook. 
Serve hot.

Chicken Tomato Pulao

Ingredients for Chicken Tomato Pulao:
Boneless chicken 1 inch cubes 250 grams
Rice 1-1/4 cups
Ginger (roughly chopped) 1-inch piece
Garlic (roughly chopped) 6-8 cloves
Green chillies (roughly chopped) 4-5
Cumin seeds 1/2 tsp
Cloves 3
Green cardamoms 3
Cinnamon 1-inch stick
Oil 2 tbsp
Salt to taste
Tomatoes (pureed) 2
Chicken stock 2 cups

Method:
Grind together ginger, garlic, green chillies, cumin seeds, cloves, green cardamoms, cinnamon and oil and grind to a smooth paste. 
Marinate chicken with the masala. 
Add salt and mix well. 
Cook till chicken is done. 
Add the tomato puree and mix. 
Add the rice and mix. 
Add chicken stock and mix. 
Serve hot with raita or yogurt.

Chicken Tomato Pulao by Zarnak Sidhwa

Baked Beans Rice

Ingredients for Baked Bean Rice:
Cooked rice 3 cups
Mixed herbs (thyme, oregano,
Rosemary, basil) 2 tablespoons
Baked beans 1-1/2 cups
Olive oil 1 tsp
Finley chopped garlic 2 tsp
Salt to taste
Oregano for garnish

Method:

Heat oil, add garlic and sauté. 
Add baked beans and mix. 
Add herbs and mix again. 
Add salt, mix well and cook for a while. 
Add rice, mix well lightly, ensuring that the rice grains do not break. 
Cook for a minute. 
Serve hot garnished with oregano.

Baked Beans Rice by Zarnak Sidhwa

Kala Channa Pulao

Ingredients for Kala Channa Pulao:
Black Bengal gram (soaked overnight) 1-1/2 cups
Stock in which grams were boiled 4 cups
Soaked rice 1-1/2 cups
Ghee 2 tbsp
Bay leaves 2
Green cardamoms 2-3
Cloves 5-6
Ginger-garlic paste 1 tbsp
Red chilli powder 1 tsp
Coriander powder 1 tbsp
Garam masala powder 1 tsp
Cumin powder 1 tsp
Salt to taste
Onions thinly sliced and deep fried 2 large
Fresh mint leaves 12-15
Chopped coriander leaves 2 tablespoons

Method:
In a pan add ghee, bay leaves, green cardamoms, cloves, ginger- garlic paste and sauté on low heat for a minute. 
Add the boiled grams, red chilli powder, coriander powder, garam masala powder, cumin powder and sauté on high heat for 4-5 minutes. 
Add salt and mix well. 
Add the stock, drained rice, fried onions and mint leaves. 
When the stock gets absorbed, lower the heat, cover and cook till the rice is done. Transfer into a serving plate, garnish with coriander leaves and serve hot.

Kala Channa Pulao by Zarnak Sidhwa

Meat Kabsa

Ingredients for Kabsa:
Lamb’s meat (large cubes) 1 kg 
Soaked rice 2 cups
Carrots (peeled and finely diced) 3
Capsicum (seeded and finely diced) 1
Tomato (peeled and diced) 1/2 kg
Finely chopped onion 1/2 kg
Garlic cloves (minced) 6-8
Ground cumin 1 pinch
Ground coriander 1 pinch
Salt to taste
Black pepper taste
Butter or olive oil for frying
Toasted pine nuts 1/4 cup

Kabsa Spice Mix:
Saffron 1/2 tsp
Ground green cardamoms 1/4 tsp
Ground cinnamon 1/2 tsp
Ground allspice 1/2 tsp
White pepper 1/4 teaspoon
Ground dried limes sauce 1/2 tsp
Water 2 cups
Beef stock cube 1
Finely chopped large onion 1
Chopped tomatoes 14 ounces
Garlic cloves (minced) 3
Tomato paste 1 tbsp
Diced celery 1/4 cup
Salt to taste
Black pepper to taste
Butter 2 tbsp

Method:
Fry meat until browned on all sides. 
Add enough water to the pot so that it covers the meat by, bring to a boil then cook gently until tender. 
Reserve stock & set meat aside. 
Add butter to a pan, fry the onion, capsicum, carrot & spices. 
Cook on low heat for about 10 minutes, or until tender. 
Add earlier soaked rice to vegetables in the pot, Add meat stock until stock covers rice. 
Cover pot. 
Cook on low heat for 30 minutes or until tender add a little more stock or water if rice seems to become dry.

Sauce:
Fry onion, garlic and tomato in the butter. 
Add tomato paste, celery, salt, cinnamon, water and stock cube. 
Cook on medium heat until slightly thickened and celery is tender. 
Serve in a large dish or on a platter. 
Place the rice first, top with meat & garnish with pine nuts. 
Serve the sauce in a jug with a spoon.

Meat Kabsa by Zarnak Sidhwa

Lebanese Chicken Pulao

Ingredients for Lebanese Chicken Pulao:
Chicken stock cubes 2
Olive oil 1/4 cup
Onions (halved, thinly sliced) 2
Rice 1-1/4 cups
Red lentils 1/4 cup
Ground cumin 2 tsp
Ground cinnamon 1/2 tsp
Zested lemon 1
Chicken 1 kg
Currants 2 tbsp
Parsley leaves 1 cup

Method:
Dissolve 2 cups water and stock cubes. 
Heat 2 tbsp oil. 
Cook the onion until soft and starts to brown. 
Stir in rice, lentils, half the cumin, half the cinnamon and half the lemon zest for 1 minute. 
Add chicken stock. 
Bring to boil. Cover. 
Reduce heat to low. 
Cook until rice is done. 
Meanwhile, combine chicken and remaining cinnamon and cumin in a bowl. 
Season. 
Heat remaining oil. 
Cook chicken for 3 minutes each side or until golden. 
Stir in the currants and remaining stock. 
Reduce heat to low. 
Cover and cook for 5-7 minutes or until chicken is cooked through. 
Divide the rice mixture and chicken among bowls. 
Top with parsley and remaining lemon zest.

Lebanese Chicken Pulao by Zarnak Sidhwa

Cashew Chicken with Ginger rice

Ingredients for Cashew Chicken:
Soy sauce (divided) 3 tbsp
Corn flour (divided) 4 tsp
Boneless chicken breast (cubed) 1 kg
Chicken stock 1/2 cup
Oyster sauce 2 tbsp
Honey 1 tbsp
Sesame oil (divided) 2 tsp
Chopped onion 3/4 cup
Chopped celery 1/2 cup
Chopped capsicum 1/2 cup
Grated ginger 1 tbsp
Minced garlic cloves 2
Chopped green onions 1/2 cup
Chopped roasted cashews sautéed 1/4 cup

For Ginger Rice:
Oil 1 tbsp
Chopped onion 1/2 cup
Grated ginger 2 tsp
Rice 1/2 cup
Salt 1/4 tsp

Method:

Combine 1 tablespoon soy sauce,2 teaspoons corn flour, and chicken in a large bowl; toss well to coat. 
Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons corn flour, stock, oyster sauce, and honey in a small bowl. 
Heat 1 teaspoon oil in. 
Add chicken mixture to pan; sauté 3 minutes. 
Remove from pan. 
Heat remaining 1 teaspoon oil in pan. 
Add onion, celery, and capsicum to pan; sauté 2 minutes. 
Add ginger and garlic; sauté 1 minute. 
Return chicken mixture to pan; sauté 1 minute. 
Stir in stock mixture. 
Bring to a boil; cook 1 minute, stirring constantly. 
Remove from heat. 
Sprinkle with green onions and cashews. 
Serve with sautéed Rice

For the Ginger rice: 
Heat 1 tablespoon oil. 
Add 1/2 cup chopped onion and 2 teaspoons grated peeled ginger to pan; sauté 2 minutes. 
Stir in 1 cup water, 1/2 cup rice, and 1/4 teaspoon salt; bring to a boil. 
Cover, reduce heat, and simmer 12 minutes or until rice is done. 
Serve hot.

Cashew Chicken by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Chicken Biryani

Ingredients for Chicken Biryani:
For the Rice:
Rice 2 cups
Sliced onions 2
Crushed ginger 1 tsp
Crushed garlic 1 tsp
Cardamom 4 pods
Cloves 4
Bay leaf 4
Cinnamon 1 stick
Star anise 3
Cumin 1 tsp
Cubed carrots 1/2 cup
Cashew nuts 10
Raisins 10

For the Chicken Gravy:
Chicken pieces 1 kg
Sliced onions 3
Minced ginger 1 tsp
Minced garlic 1 tsp
Coriander powder 2 tsp
Powdered fennel seeds 1-1/2 tsp
Garam masala 1/2 tsp
Turmeric powder 1/2 tsp
Tomatoes 2
Coriander leaves a few
Mint leaves a few
Sugar 1/2 tsp
Green chillies 5-6
Oil 3 tbsp
Pepper powder 1 tsp

Method:

Heat the oil add the sliced onions along with the whole spices (cinnamon, cloves, bay leaf, cardamom, star anise). 
Fry the onions stirring frequently. 
Grind or crush the garlic and ginger together. 
Add this to the frying onions and fry until the onions turn a dark golden brown. 
Drain and set aside. (If using carrots, add along with the ginger, etc and cook together). 
In the same pan, fry the cashew nuts and raisins until golden. 
Drain and set aside with the fried onions. 
Once the rice is done, mix it with our onion mixture, add the fried raisins and cashew nuts on top and set aside. 

For the chicken gravy:
Grind or crush ginger, garlic, green chillies. 
Heat the ghee or oil and add onions. 
Fry until golden brown and add the ginger-garlic-chillies paste. 
Fry for another minute and then add the spice powders coriander powder, fennel powder, pepper, turmeric. 
Sauté for a minute. 
Then add the chopped tomatoes and cook until they turn soft. 
Add the chicken pieces, salt, sugar, 1 cup water and mix well. 
Bring to boil and cook closed until the chicken is completely cooked. 
Garnish with garam masala, coriander leaves, mint leaves and more pepper powder. Mix well and set aside. 
Take a large serving dish and add a layer of rice. 
Top off with some chicken and gravy. 
Add more rice. 
Serve chicken biryani with tomato cucumber raita and papad.

Chicken Biryani by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by G I R L I E.

Yakhni Pulao

Ingredients For Yakhni Pulao:
Chicken 1 kg
Rice (soaked) 1-1/2 cups
Oil 2 tbsp
Cloves 4-5
Black cardamoms 4
Star anise 1
Green cardamoms 4-5
Cinnamon 2 one-inch sticks
Bay leaves 4
Black peppercorns 1-½ tbsp
Fried onions 1/2 cup
Ginger-garlic paste 1 tbsp
Coriander seeds 2 tbsp
Fennel seeds 1 tbsp
Cumin seeds 1 tsp
Chicken stock cubes 2
Yogurt 1/2 cup
Salt to taste

Method:
Heat oil. 
Add cloves, black cardamoms, star anise, green cardamoms, cinnamon and sauté till fragrant.
Add 2 bay leaves and 1 tbsp black peppercorns and sauté for a minute.
Add chicken, cover and cook.
Add fried onions, ginger garlic paste and sauté.
Add hot water and mix.
Tie coriander seeds, fennel seeds, cumin seeds, 2 bay leaves and remaining black peppercorns in a muslin cloth and add it to the chicken.
Add chicken stock cubes, yogurt, salt and rice mix well.
Cover and cook for 10-12 minutes or till both rice and chicken are cooked.
Serve hot.

Yakhni Pulao by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Majboos

Ingredients:
Whole chicken 1
Mix ground spices 1 tbsp (coriander, cumin, cinnamon, cloves, cardamom, peppercorn, loomi (dried lime)
Garlic (chopped) 2 cloves
Lemon juice ¼ cup
Oil ½ cup
Onions (chopped) 2 large
Water 6 cups
Basmati rice (washed and soaked) 1-½ cups
Salt to taste
Cinnamon sticks 2
Loomi 2
Cardamom 2
Peppercorn 2
Cloves 2
Coriander seeds ½ tsp
Cumin seeds ½ tsp
Turmeric 1 tsp
Eggs (boiled) 2 boiled
Saffron (soaked in 1 tsp rose water) ½ tsp
Coriander leaves for garnish 

Method:
Grind coriander seeds, cumin seeds, cinnamon, cloves, cardamom, peppercorn and dried lime in a grinder. 
Mix half the ground spices with garlic, lemon juice and 2 tbsp oil in a bowl. 
Rub chicken inside out with the mixture, marinate for half an hour. 
Heat ¼ cup oil add onion. 
And sauté onion. 
Stir in the rest of the ground spices, mix well. 
Stuff the chicken with ¼ cup of the onion mixture, tie the legs and tuck the wings. Stir the chicken with the rest of the onion over medium high heat, until golden brown. 
Add water and let boil, reduce heat cover and simmer for about 45 minutes. 
Lift the chicken and keep aside. 
Drain rice and add to chicken broth, season with salt and whole spices, until boiling. Reduce heat, cover and simmer for about 25 – 30 minutes. 
Preheat oven to 180 degrees C. Sprinkle saffron mixture over rice. 
Brush oven dish with oil.
Spread a rice layer, put chicken and boiled eggs on top, cover with the rest of the rice. 
Cover with foil lightly, bake for about 20 minutes. 
Sprinkle with chopped coriander serve warm.

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Masala Pea Pulao

Ingredients For Masala Pea Pulao:
Fresh green peas 1 cup
Rice (soaked) 1-1/2 cups
Coriander seeds 1 tbsp
Fennel seeds 1/2 tsp
Ginger 1 inch piece
Garlic 3-4 cloves
Green chilli 1
Coriander leaves (chopped) ¼ bunch
Onions (chopped) 2 large
Scraped coconut 1 tablespoon
Cinnamon 2-inch stick
Cloves 4
Black peppercorns 4
Oil 2 tbsp
Turmeric powder 1/2 tsp
Red chilli powder 1 tbsp
Jaggery (grated) 2 tbsp
Salt to taste
Ghee 2 tbsp

Method:
Grind coriander seeds, fennel seeds, ginger garlic, green chili, coriander leaves, half the onions, coconut, one inch cinnamon, two cloves, two peppercorns to a fine paste with sufficient water.
Heat oil.
Add the remaining cinnamon, cloves, peppercorns, and saute add green peas, ground masala and saute till the oil separates.
Add rice, turmeric powder and red chilies powder and water, jaggery, salt and mix well.
Cover and cook till the rice is three fourth done.
Drizzle ghee, cover and cook till the rice is completely done.

Masala Pea Pulao by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Vegetable Fried Rice

Vegetable Fried Rice by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Qemay Wali Khichri

Ingredients For Keemay Wali Khichri:

Beef mince 1/2 kg
Onion ground 2
Green chilies whole 6
Yogurt 1 cup
Oil 1/2 cup
Allspice 1 tsp
Salt 1 tsp
Ginger garlic paste 2 tsp
Coriander roasted 2 tsp
Chili powder 2 tsp
Cardamom powder 1/2 tsp
Coriander leaves 2 tbsp
Mint leaves chopped 2 tbsp
Cumin crushed 1 tsp

Method:
For Keema:

Heat 1/2 cup oil add 2 brown onion and fry till pink, add 1/2 kg mince along with 2 tsp ginger garlic paste, 1 tsp salt chili powder, cumin crushed, 1 tsp all spice and 1/2 tsp cardamom powder, fry well, add 1 cup yogurt fry well, cover and cook for 10 minutes till mince tender.
Add 2 tbsp chopped mint leaves, 2 tbsp coriander leaves and 6 green chilies.

For Khichri:

Heat 1/4 cup oil in a pan, add 3 tbsp brown onion, 1/2 tsp ginger garlic paste, 300 gm soaked rice and 1/2 cup lentils mixture, fry till light brown, add 1/4 tsp turmeric, whole mixed whole spices, 2 tsp salt and 2 cups of water, cover and cook till done.

To Serve:

Spread cooked khichri over mince, add 1/2 cup milk, 2 tbsp fried onion on top, simmer for 15 minutes, before serving mix gently and remove.

Keemay Wali Khichri by Zarnak Sidhwa

Channa Biryani

Ingredients

Rice 1 ½ cup
Chickpeas 1 cup
Tea leaves 2 tbsp
Salt 1 tsp
Green cardamoms 5 – 6
Bay leaves 2 – 3
Cloves 2 – 3
Yogurt 1 ½ cup
Ginger paste 1 tsp
Ginger, cut into thin strips 1 inch piece
Mint leaves ½ cup
Green chili paste 1 tsp
Red chili powder 1 tsp
Turmeric powder 1 tsp
Garam masala powder 1 tsp
Garlic paste 1 tsp
Saffron essence ¼ tsp
Milk 1 tbsp
Kewra water a few drops
Coriander leaves, chopped ¼ cup

Method

Soak chickpeas overnight in water. 

Drain and pressure cook in four cups of water with salt and tea leaves tied in a piece of muslin cloth, till tender. 

Remove the muslin cloth bag and drain chickpeas. 

Soak rice for about half an hour. 

Drain. 

Boil four cups of water in a deep pan with salt and green cardamoms, bay leaves and cloves. 

Add rice and cook till half done. 

Drain excess water. 

Marinate boiled chickpeas in yogurt, ginger paste, ginger julienne, half of the mint leaves, green chilli paste, red chilli powder, turmeric powder, garam masala power and garlic paste. 

Add saffron essence in warm milk and mix in kewra water. 

Place the marinated chickpeas in a deep non-stick pan. 

Spread cooked rice over the chickpeas evenly. 

Sprinkle saffron essence and milk and half of the coriander leaves over rice. 

Cover the pan tightly and put on low heat to simmer for fifteen minutes or till rice is cooked. 

Serve hot garnished with remaining coriander leaves and mint leaves.

Channa Biryani by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Pineapple Fried Rice

Ingredients

Pineapple, chopped 4 slices
Cooked rice 3 cups
Oil 3 tbsp
Eggs 2
Cashew nuts 10 – 12
Onion, sliced 1
Chicken stock ¼ cup
Salt to taste
Soya sauce ½ tsp
Fish sauce 1 tsp
Red chili powder 1 tsp
Crushed red chilies ½ tsp
Dried red chilies, sliced a pinch
Boiled green peas ¼ cup
Brown sugar 1 tsp

Method

Heat 1 tbsp oil. 

Break 2 eggs cook stirring continuously. 

Transfer into a bowl. 

Heat 1 tbsp oil in the same wok, add cashew nuts and sauté till light golden. 

Transfer into a bowl.
Heat 1 tbsp oil in the same wok, add onion and sauté till translucent.
Add chicken stock, salt, soya sauce, fish sauce, red chili powder, crushed red chilies, sliced dried red chilies, green peas and brown sugar and mix well.
Add pineapple and mix and cook for 2 minutes. 

Add rice, scrambled eggs, cashew nuts and mix well. 

Serve.
Pineapple Fried Rice by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Healthy chicken biryani

Ingredients For Healthy Chicken Biryani:
Chicken with bones 800 gm
Brown rice 1 1/2 cup
Salt to taste
Cinnamon 2 sticks
Cloves 5-6
Green cardamom 3-4
Turmeric powder 1/4 tsp
Ginger 1 inch piece
Garlic cloves 5-6Onion 1 medium
Green chutney 3-4 tbsp
Yogurt 1/2 cup
All spice powder 1/2 tsp
All spice powder to sprinkle
Saffron 5-6 springs
Milk 1/4 cup
Fried onions 1 cupPure ghee 2 tbsp
Rose petals a few drops
Kewra water a few drops
Mint leaves for garnish

Method:
Heat sufficient water in a deep non stick pan, add rice, salt, cinnamon, cloves, green cardamoms and cook.
Heat 2 tbsp oil in another non stick pan, add chicken, turmeric powder and salt and saute.
Grind ginger garlic and onion and add to the chicken and mix.
Cover and cook for 3-4 minutes.
Add green chutney, adjust salt and mix well.
Add yogurt and mix.
Add garam masala powder and mix again.
Take saffron and milk in a small bowl and heat in a microwave oven for 1/2 minute.
Add fried onion to chicken and mix and cook till slightly dry.
When the rice is almost done strain it into a bowl.
Add desi ghee and mix and spread the rice over the chicken.
Sprinkle rose petals, saffron milk, rose water,pressure cook trotters and split bengal with two cups water till three whistles.
Heat oil in a non stick pan, add green cardamom, ginger garlic paste, onion paste, kashmiri chilies, coriander powder, all spice powder and saute for five minutes.
Add tomatoes and saute till oil surfaces.
Add lentil mixture and salt and cook for five minutes.
Serve hot.

Healthy Chicken Biryani by Zarnak Sidhwa