Bombay Biryani (Ready to Cook Frozen Gravies)

1. In 1/2 cup ghee/oil, add 1 kg chicken, 1 teaspoon of salt, Jakhu's Bombay Biryani Gravy, and 2 cups of water. Bring to boil, cover, and cook on medium heat for 25 minutes or until the meat is tender (goat 45 minutes/ beef 60 minutes). Retain half a cup of water in the chicken.

2. Separately, in 15 cups or 3 liters of boiling water, add 3 tablespoons of salt, whole spices, and 800g rice (washed and soaked for 40 minutes). Boil rice until the 3/4 is cooked, remove from heat and drain thoroughly.

3. Sprinkle food color on the cooked chicken and spread boiled rice over it. Pour half a cup of oil on the rice evenly.

4. Cover and simmer on high flame for 3 minutes, then on very low heat for 7 to 10 minutes until the rice is tender.

Jakhu's tasty Bombay Biryani is ready.

Note: Keep Jakhu's Bombay Biryani gravy at room temperature for 2 hours before use.