Sultan Biryani

Name: Sultan Biryani
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 large potatoes, peeled/cubed; Olive oil; Salt; 1/4 cup diced onion; 1 can or jar mixed carrots/peas; 1/4 cup golden raisins; 1 1/2 cup vermicelli noodles; 4 Tbsp biryani seasoning; 1/2 tsp kebsah seasoning

the sultans @the_sultans

Combined a few biryani recipies i found online with a few tips from my mother-in-law's recipe. Big hit in our home! Note, the pic shows briyani topped with chicken on a bed of rice. See other recipe listings for chicken option and rice options.

the sultans @the_sultans

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Ingredients

40 mins

4 servings

2large potatoes, peeled/cubed
Olive oil
Salt
1/4 cupdiced onion
1 canor jar mixed carrots/peas
1/4 cupgolden raisins
1 1/2 cupvermicelli noodles
4 Tbspbiryani seasoning
1/2 tspkebsah seasoning

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Steps

40 mins

1

Coat bottom of pan with olive oil, medium high while prepping potatoes
2

Add potatoes and onions to pan, season with pinches of salt
3

Mix golden raisins and carrots/peas in bowl and set to aide
4

Brown vermicelli noodles on medium high in pan with light coat of olive oil. Turning frequently until light brown. Once brown, add a few tablespoons of water (leveling water with noodles) turn down to medium heat until noodles soak up water. Intent is to soften the noodles.
5

When potatoes are finished, add raisins/carrots/peas/noodles to pan. Top with 4 tablespoons of biryani seasoning and 1/2 teaspoon of kebsah seasoning.
6

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