Completely unlike your usual saucy curries, a biryani is a dry rice dish with added spices & meat or veggies - the paella of Indian food if you will...... A biryani is traditionally cooked in an oven, but you can use this Khasiayt biryani paste to create a restaurant quality biryani on the stove.

Clean and chopped item in to bite size, then boil it with enough salt till full done. Strain it to seprate stock and pieces, set is aside, Save stock which is important in cooking.

• Dilute 3 tbs. Khasiyat's biryani Paste into 3/4 cup water small mixing bowl, set aside.
• Put frying pan on high heat with 1 tbs. oil; heat it till oil achieves required temperature.
• Sauté asafetida till it becomes brown.
• As soon as asafetida becomes brown add solution of Khasiyat's Biryani in it, gently stir it for half a minute.
• Now, include pre cooked item and stir it thoroughly. Stir constantly till sauce covers all pieces properly.
• Lower the heat and add 3/4 cup stock in it, cook it for about 2 minute frequently. (Stir for some time if gravy is not found thick enough. Add some more stock if item becomes too dry.)
• Mix the washed drained basmati rice, stir and fold gently until all the rice grains are coated without breaking pieces
• Add Salt and chili powder to taste (If necessary)
• Empty it in flat oval shaped serving plate.
• Garnish with chopped nuts before serving alongside your favourite curry and serve hot.