Spring Vegetable Chicken Biryani by Chef Disanayake and Chef Sandaruwan
Try out this vegetable and chicken biryani on your menu. Created by Chef Dissanayake and Chef Sandaruwan, this award winning dish will impress your guests.

Ingredients
Spring Vegetable Chicken Biryani:
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Ghee oil 150.0 ml
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Chicken thighs, skinless, boneless, cut into 2-inch pieces 1.0 kg
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Onions, sliced 200.0 g
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Curry leaves 5.0 g
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Rampe, sliced 5.0 g
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Garlic, chopped 30.0 g
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Ginger, chopped 20.0 g
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Green chilies, sliced 40.0 g
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Green beans, sliced 200.0 g
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Carrot, diced 200.0 g
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Pumpkin, diced 200.0 g
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Potatoes, peeled, cubed 200.0 g
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Long grain rice (Basmati) - Cooked and allow to cool 2.0 kg
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Coriander leaves, coarsely chopped 20.0 g
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Mint leaves, coarsely chopped 20.0 g
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Onions, sliced and fried to golden 200.0 g