Restaurant Style Biryani
Directions
- 1In wok, add water, turmeric powder, salt, cumin seeds, ginger garlic paste and mix well.
- 2Add onion, chicken and mix well.
- 3Cover and cook on low flame for 5-6 minutes then cook on high flame for 2-3 minutes & set aside.
- 4In pot, add corn oil, green cardamom, black cardamom, black peppercorns, cloves, cinnamon sticks, bay leaves and mix.
- 5Add coriander powder, red chili powder, garam masala powder, black pepper powder, mix well and cook for 2 minutes.
- 6Add tomatoes and mix well.
- 7Add yogurt and mix well.
- 8Now add cooked chicken mixture, mix well and cook for 4-5 minutes.
- 9Add fresh coriander, mint leaves, green chilies, mix well and cook on high flame until oil separates.
- 10Add dried plums and mix well.
- 11Take out half of the chicken mixture in a bowl and set aside.
- 12Add fried onion, boiled rice, remaining chicken gravy, fried onion, biryani masala, lemon slices and remaining boiled rice.
- 13In kewra water, add yellow food color and mix well.
- 14Add dissolved food color, fried onion, cover and steam cook on low flame for 10-12 minutes.
Ingredients
- 0.5 Cup Pani (Water)
- 0.5 tsp Haldee powder (Turmeric powder)
- 0.5 tbs Namak (Salt)
- 0.5 tbs Zeera (Cumin seeds)
- 2 tbs Adrak lehsan paste (Ginger garlic paste)
- 2 medium Pyaz (Onion) sliced
- 700 gms Chicken
- 0.5 Cup Rafhan corn oil
- 2 Hari elaichi (Green cardamom)
- 2 Badi elaichi (Black cardamom)
- 0.5 tsp Sabut kali mirch (Black peppercorns)
- 5 Laung (Cloves)
- 2 Darchini (Cinnamon stick)
- 2 Tez paat (Bay leaves)
- 1.5 tbs Dhania powder (Coriander powder)
- 2 tsp Lal mirch powder (Red chili powder)
- 0.5 tbs Garam masala powder
- 1 tsp Kali mirch powder (Black pepper powder)
- 2 medium Tamatar (Tomatoes) chopped
- 0.5 Cup Dahi (Yogurt) whisked
- 0.5 Cup Hara dhania (Fresh coriander) chopped
- 0.5 Cup Podina (Mint leaves) chopped
- 3 Hari mirch (Green chilies)
- 8 Aloo bukhara (Dried plums)
- 2 medium Pyaz (Onion) fried
- 700 gms Chawal (Rice) basmati
- 1 tbs Biryani masala
- 1 Lemon slices
- 2 tbs Kewra water
- 0.5 tsp Zarda ka rang (Yellow food color)
Equipment
wokpot
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