The dish is usually served with beef curry or lamb curry.
It can also be made with lamb, beef or veg curry.
Here’s how to make it.1.
Start with your meat.
I used boneless skinless chicken breasts (2 pounds) and sliced onions.2.
Add salt and pepper to taste.3.
Add chicken broth to your chicken broth, along with the remaining spices.4.
Heat your water to boiling.5.
Add your chicken and broth to a slow cooker and let it simmer on low for about five hours, or until chicken is tender.6.
Drain off the excess liquid from the pan, and add the broth.7.
Add the veggies and spices, and stir to combine.8.
(For the veggies, I use frozen broccoli.
If you don’t have frozen broccoli, you can buy frozen broccoli from the store.
I use fresh broccoli.)
If you’re vegan, you’ll want to add a little more salt to the sauce to make sure it doesn’t overbake.
You could also use olive oil, but I think you’ll be fine with just a little bit of salt.
If using canned tomatoes, make sure they’re organic, and don’t use them as garnishes.
I find that when I use canned tomatoes for biryajas, they really add a nice touch of spice and color to the dish.
The biryania is typically served with some rice, which can be added if you’d like.
It’s also great with some vegetables if you don.
Use fresh spinach, or cut up spinach and add it to the broth if you’re adding some vegetables.