Restaurant Style Chicken Biryani

Name: Restaurant Style Chicken Biryani
Cuisine: Indian
Ingredients: Spice powder***; Dagad phool; 1/2 tsp Pepper; 3 Biryani leaf; 2 inch Cinammon pc; 5 Cloves; 1 Star anise; 1 tbsp zeera Shahi; 2 cardamom Black; two small pcs Mace; Make a fine powder of all the above ingredients.; 1 pounds Chicken; 1 cup Curd; to taste Salt; 1/4 cup Oil; Spices powder ***; 2 tbsp Coriander powder; 1 tbsp Cumin powder; 1 tbsp chilly Red powder; 1/2 tsp Turmeric powder; 1/2 cup Coriander leaves chopped; 1/4 cup Mint leaves chopped; Lemon juice (half lemon)

Saritha @cook_7828711

Canada

My family loves biryani and we make biryani every week on Sundays. This is Sanjay Tumma recipe and it's a restaurant style biryani. All spices are grounded into fine powder so that while eating you don't get whole spices in the biryani. Here goes the recipe :-

Saritha @cook_7828711

Saved

Ingredients

Spice powder***
Dagad phool
1/2 tspPepper
3Biryani leaf
2 inchCinammon pc
5Cloves
1Star anise
1 tbspzeera Shahi
2cardamom Black
two small pcsMace
Make a fine powder of all the above ingredients.
1 poundsChicken
1 cupCurd
to tasteSalt
1/4 cupOil
Spices powder ***
2 tbspCoriander powder
1 tbspCumin powder
1 tbspchilly Red powder
1/2 tspTurmeric powder
1/2 cupCoriander leaves chopped
1/4 cupMint leaves chopped
Lemon juice (half lemon)

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Steps

1

Fried onions 2
2

(keep some for later use)
3

Marinate over night
4

Other ingredients:-
5

Safforn few strands
6

4 tbsp of warm milk
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Rose water 1 tbsp
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Wheat flour
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Water
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Make soft dough with wheat flour and water.
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Soak safforn in warm milk.
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Soak basmati rice 2 big glasses for one hour.
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After one hour boil water in a heavy bottom pan.Add 2 tbsp of oil, 1 tbsp of Shahi zeera and bay leaf (2)
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Add enough salt in the water. The water should be salty.
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In a thick bottom vessel take the marinate chicken and press it firmly to the bottom of the vessel.
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Once water boils add the soaked rice. Cook till the rice is half done. Take the rice from the water and spread it on the chicken.
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Sprinkle safforn soaked milk and rose water on the rice.
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Spread fried onions.
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Seal the vessel with dough. And place another bowl with water on top of this bowl.
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Cook on high flame for 5 minutes and reduce the flame to medium and cook for 30 minutes.
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Check if the steam is coming out. The steam should not escape. The raw chicken will get cooked in the dum.
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Half an later switch off the flame and let it rest for another 10-15 minutes. Serve hot with mirchi ka salan and raita.