Restaurant Style Biryani

Name: Restaurant Style Biryani
Total time: 2700 s
Yield: 5-6 servings
Cuisine: Pakistani
Ingredients: 1/2 kg Chicken; 2 Large sized Potatoes; 1/2 tsp Haldee powder (Turmeric powder); ½ tbs Lal mirch powder (Red chilli powder) or to taste; ½ tbs Namak (Salt) or to taste; 1 tbs Dhania powder (Coriander powder); 2 tbs Adrak lehsan paste (Ginger garlic paste); 4-5 Hari mirch (Green chilli) chopped; 1 large Pyaz (Onion) sliced; 2 tbs Podina (Mint leaves) chopped; 2 tbs Hara dhania (Fresh coriander) chopped; 1 Cup Pyaz (Onion) fried; 2 & ½ litres Water; 1 Darchini (Cinnamon stick); 4-5 Laung (Cloves); 1/2 tsp Sabut Kali mirch (Black peppercorns); 2 Hari elaichi (Green cardamom); 1 Badiyan ka phool (Star anis); 2 Tez patta (Bay leaves); 1 & ½ tbs Namak (Salt); 2 tbs Sirka (Vinegar); 500 g Chawal (Rice) Sella soaked for 30 minutes; 5-6 tbs Cooking oil; 1 tbs Zeera (Cumin seeds); Hara dhania (Fresh coriander); Podina (Mint leaves); Pyaz (Onion) fried; 1/2 tsp Zarda ka rang (Yellow food color); 2-3 tbs Water; Sliced Lemon

Uft @uft_1996

Haripur, Pakistan 🇵🇰

Eid dining is incomplete without Biryani whethers its chicken,Aloo or beef biryani.
#cpl
#zafran

Uft @uft_1996

Haripur, Pakistan 🇵🇰

Eid dining is incomplete without Biryani whethers its chicken,Aloo or beef biryani.
#cpl
#zafran

Saved

Ingredients

45 mints

5-6 servings

1/2 kgChicken
2Large sized Potatoes
1/2 tspHaldee powder (Turmeric powder)
½ tbsLal mirch powder (Red chilli powder) or to taste
½ tbs Namak (Salt) or to taste
1 tbsDhania powder (Coriander powder)
2 tbsAdrak lehsan paste (Ginger garlic paste)
4-5Hari mirch (Green chilli) chopped
1 largePyaz (Onion) sliced
2 tbsPodina (Mint leaves) chopped
2 tbsHara dhania (Fresh coriander) chopped
1 CupPyaz (Onion) fried
2 & ½ litresWater
1Darchini (Cinnamon stick)
4-5Laung (Cloves)
1/2 tspSabut Kali mirch (Black peppercorns)
2Hari elaichi (Green cardamom)
1Badiyan ka phool (Star anis)
2Tez patta (Bay leaves)
1 & ½ tbsNamak (Salt)
2 tbsSirka (Vinegar)
500 gChawal (Rice) Sella soaked for 30 minutes
5-6 tbsCooking oil
1 tbsZeera (Cumin seeds)
Hara dhania (Fresh coriander)
Podina (Mint leaves)
Pyaz (Onion) fried
1/2 tspZarda ka rang (Yellow food color)
2-3 tbsWater
Sliced Lemon

Saved

Steps

45 mints

1

Fry onions in hot oil until golden brown.Add tomatoes and fry until oil seprates.
2

Now add potao,chicken, turmeric powder, red chilli powder, salt, coriander powder, ginger garlic paste & mix well. Cover and cook on low heat until tender.
3

In a pot add water, cinnamon stick, clove, black pepper corns, green cardamom, star anis, bay leaves, salt, vinegar & bring it to boil.

Boiled Rice
4

Add rice & let it cook until ¾ done (approx. 8-10 minutes). Strain & set aside.
5

In a pot add cooking oil, cumin seeds, marinated chicken & stir fry for 2-3 minutes.Cover & cook on low flame for 10-12 minutes.
6

Remove the lid and cook on high flame until oil separates. Now turn the flame off. Take half amount of korma in a dish & reserve it for later use.
7

Now add & spread half amount of boiled rice, reserved korma, fresh coriander, mint, sliced lemon and remaining boiled rice.
8

Dissolve Orange food colour in water and add in it. Cover & steam cook on low flame for 8-10 minutes.
9

Mix well and then serve with Raita and Salad.