| | CHICKEN SAVOURY |
| 1 3/16 | kg | Chicken pieces |
| 5 | tb | Ghee |
| 2 | tb | Blanched almonds |
| 2 | tb | Sultanas |
| 4 | sm | Potatoes, peeled & halved |
| 2 | lg | Onions, finely chopped |
| 5 | | Cloves garlic, finely |
| | Chopped |
| 1 | tb | Finely chopped fresh ginger |
| 1/2 | ts | Chilli powder |
| 1/2 | ts | Ground black pepper |
| 1/2 | ts | Ground turmeric |
| 1 | ts | Ground cumin |
| 1 | ts | Salt |
| 2 | md | Tomatoes, peeled & chopped |
| 2 | tb | Yoghurt |
| 2 | tb | Chopped mint leaves |
| 1/2 | ts | Ground cardamom |
| 2 | | Inch cinnamon stick |
| | BRIYANI RICE |
| 500 | g | Basmati rice |
| 2 1/2 | tb | Ghee |
| 1 | lg | Onion, finely chopped |
| | A good pinch powdered |
| | Saffron or saffron strands |
| 5 | | Cardamom pods |
| 3 | | Whole cloves |
| 1 | | Inch cinnamon stick |
| 1/2 | ts | Ginger powder |
| 2 | tb | Rose water or rose essence |
| 1 1/2 | ts | Salt |
| 4 | c | Strong chicken stock |
