Sultan Biryani

Directions

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.