Restaurant Style Biryani

Name: Restaurant Style Biryani
Total time: 35 min
Yield: 7 servings
Cuisine: Indian
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)

35m

Serves 7

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Restaurant Style Biryani

youtube.com

35m

Serves 7

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

Restaurant Style Biryani

Restaurant Style Biryani

Directions

Ingredients

Equipment

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