Restaurant Style Biryani at Home
| Ingredients | |
|---|---|
| 1. | Pani (Water) 1/2 Cup |
| 2. | Haldee powder (Turmeric powder) 1/2 tsp |
| 3. | Namak (Salt) 1/2 tbs or to taste -Zeera (Cumin seeds) 1/2 tbs |
| 4. | Adrak lehsan paste (Ginger garlic paste) 2 tbs |
| 5. | Pyaz (Onion) sliced 2 medium -Chicken 700 gms |
| 6. | Corn oil 1/2 Cup |
| 7. | Hari elaichi (Green cardamom) 2-3 |
| 8. | Badi elaichi (Black cardamom) 2 |
| 9. | Sabut kali mirch (Black peppercorns) 1/2 tsp |
| 10. | Laung (Cloves) 5-6 |
| 11. | Darchini (Cinnamon stick) 2-3 -Tez paat (Bay leaves) 2 |
| 12. | Dhania powder (Coriander powder) 1 & 2 tbs |
| 13. | Lal mirch powder (Red chili powder) 2 tsp or to taste |
| 14. | Garam masala powder 1/2 tbs |
| 15. | Kali mirch powder (Black pepper powder) 1 tsp |
| 16. | Tamatar (Tomatoes) chopped 2 medium |
| 17. | Dahi (Yogurt) whisked ½ Cup |
| 18. | Hara dhania (Fresh coriander) chopped 1/2 Cup |
| 19. | Hari mirch (Green chilies) 3-4 |
| 20. | Aloo bukhara (Dried plums) 8-9 |
| 21. | Pyaz (Onion) fried |
| 22. | Chawal (Rice) basmati 700 gms (soaked & boiled until 3/4th done) |
| 23. | Biryani masala 1 tbs |
| 24. | Lemon slices |
| 25. | Kewra water 2 tbs |
| 26. | Zarda ka rang (Yellow food color) 1/2 tsp or as required |
| 27. | Podina (Mint leaves) chopped 1/2 Cup |
Directions:
1. Take water, turmeric powder, salt, cumin seeds, ginger, garlic paste in a wok and mix well.
2. Add onion, chicken and mix well.
3. Cover and cook on low flame for 5-6 minutes then cook on high flame for 2-3 minutes and then take it off
4. In a pot, add corn oil, green cardamom, black cardamom, black peppercorns, cloves, cinnamon sticks, bay leaves and mix them all.
5. Add coriander powder, red chili powder, garam masala powder, black pepper powder, mix well, and cook for 2 minutes.
6. Add tomatoes and mix well.
7. Add yogurt and mix well.
8. Now add cooked chicken mixture, mix well and cook for 4-5 minutes.
9. Add fresh coriander, mint leaves, green chilies, mix well and cook on high flame until oil separates.
10. Add dried plums and mix well.
11. Take out half of the chicken mixture in a bowl and set aside.
12. Add fried onion boiled rice remining chicken gravy, fried onion, biryani masala, lemon slices and remaining boiled rice.
13. In kewra water, add yellow food color and mix well.
14. Add dissolve food color, fried onion, cover and steam cook on low flame for 10-12 minutes.
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