Knorr Hyderabadi Chicken / Vegetable Biryani & Dal Makhani

700 g rice
1 litre water + 300 ml water
4 tablespoon oil
1 tablespoon lemon juice
350 g chicken ( 300 g chopped vegetables)
1 packet Knorr Ready to Cook Hyderabadi Biryani
A few mint leaves
2 tablespoon ghee
1/2 teaspoon turmeric powder

Boil the rice in 1 litre water with 2 tablespoon oil and 1 tablespoon lemon juice till three- fourth done. Drain excess water and set aside.

In a deep pan, cook the chicken or the chopped vegetables with 2 tablespoon oil, 300 ml water and a pack of Knorr Ready to cook Hyderabadi Biryani till the chicken or the vegetables are cooked and gravy is reduced to half.

In the same pan, spread the cooked rice and mint leaves on the chicken or vegetables. Then spread a mix of the hot ghee and the turmeric powder.

Seal the pan with a heavy lid, place on a hot tawa and cook further till steam begins to come out from the sides of the lid.

1 cup black urad whole dal
3 cups + 2 cups water
45 g butter
1 pack Knorr Ready to Cook Dal Makhani

In a pressure cooker, boil the dal for 5 - 6 whistles with 3 cups of water.

After the dal is cooked, drain the entire cooking water and mash the dal to a paste.

Take 2 cups water, butter and Knorr Ready to Cook Dal Makhani and add to the cooker with the dal paste.

After 2 whistles, lower the heat and cook for a further 20 minutes. Serve hot.