Muradabadi Biryani 🍛🍛🍛

Name: Muradabadi Biryani 🍛🍛🍛
Total time: 3600 s
Yield: 3 to 4 servings
Cuisine: Pakistani
Ingredients: 1 kg chicken; 2 tbsp ginger garlic paste; 1 tbsp red chili flakes; 1/2 cup yogurt; To taste salt; 1 tbsp crushed cumin; 1 tbsp crushed coriander seeds; 1/2 tsp garam masala powder; 3 medium tomatoes paste; 1 tbsp biryani masala; 2.5 cups rice; 1 cup fresh coriander leaves; 1 cup mint leave; 3-4 green chili; Orange food color; 1 tsp kewra essence; 1 cup golden brown onion

Sarah Ali 🧑‍🍳 @Sarah_Ali

Islamabad

#mentorship
Sunday is Biryani day 😋 it was a bit different recipe I tried today, So different in taste and delicious. Here is the recipe.

Sarah Ali 🧑‍🍳 @Sarah_Ali

Islamabad

#mentorship
Sunday is Biryani day 😋 it was a bit different recipe I tried today, So different in taste and delicious. Here is the recipe.

Saved

Ingredients

1 hour

3 to 4 servings

For Marination
1 kgchicken
2 tbspginger garlic paste
1 tbspred chili flakes
1/2 cupyogurt
To taste salt
1 tbspcrushed cumin
1 tbspcrushed coriander seeds
1/2 tspgaram masala powder
3medium tomatoes paste
1 tbspbiryani masala
For Rice
2.5 cupsrice
1 cupfresh coriander leaves
1 cupmint leave
3-4green chili
Orange food color
1 tspkewra essence
For Garnishing
1 cupgolden brown onion

Saved

Steps

1 hour

1

In a bowl add chicken and all ingredients mentioned above in Marination section. Mix well, cover and keep for marination for 2 hours.
2

In a wok heat oil add marinated chicken and cook till oil separates.
3

Add 5 cups of water bring it boil. Cover and cook for 7 to 8 minutes so the chicken cooks a bit.
4

Then add rice mix well, add coriander, mint and green chili.
5

Add kewra essence and food color. And cook to dry excess water or the level of water and rice becomes equal. Cover and cook on low flame for 8 to 10 minutes.
6

Dish out garnish with golden brown onion and serve with mint raita.

Mint Raita 🌿🌿🌿