Sultan Biryani

• 2 large potatoes, peeled/cubed
• 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

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.
5. Turning frequently until light brown.
6. Once brown, add a few tablespoons of water (leveling water with noodles) turn down to medium heat until noodles soak up water.
7. Intent is to soften the noodles.
8. When potatoes are finished, add raisins/carrots/peas/noodles to pan.
9. Top with 4 tablespoons of biryani seasoning and 1/2 teaspoon of kebsah seasoning.
10. We serve on top of bed of basmati rice and topped with chicken.

potatoes, onion, peas, golden raisins, vermicelli noodles, biryani seasoning, kebsah seasoning

Taken from cookpad.com/us/recipes/484874-sultan-biryani (may not work)