Sultan Biryani

1. 1

   Coat bottom of pan with olive oil, medium high while prepping potatoes

2. 2

   Add potatoes and onions to pan, season with pinches of salt

3. 3

   Mix golden raisins and carrots/peas in bowl and set to aide

4. 4

   Brown vermicelli noodles on medium high in pan with light coat of olive oil.

5. 5

   Turning frequently until light brown.

6. 6

   Once brown, add a few tablespoons of water (leveling water with noodles) turn down to medium heat until noodles soak up water.

7. 7

   Intent is to soften the noodles.

8. 8

   When potatoes are finished, add raisins/carrots/peas/noodles to pan.

9. 9

   Top with 4 tablespoons of biryani seasoning and 1/2 teaspoon of kebsah seasoning.

10. 10

    We serve on top of bed of basmati rice and topped with chicken.

No additional tips available.