EPISODE # 155

 HOW TO MAKE CHICKEN BIRYANI || CHICKEN BIRYANI RECIPE || QURANI WAZIFA
  • PREPARATION TIME: 10-15 Mins
  • COOKING TIME: 30-35 Mins
  • SERVINGS: 4-5
INGREDIENTS:
  1. Rice - 800 gms or 1 Kg
  2. Chicken - 1 Kg
  3. Potatoes - 4 Big (Cut into two equal halves)
  4. Onion - 2 Big (Sliced)
  5. Tomatoes - 2 Big (Sliced)
  6. Curd - 250 gms
  7. Red chilli powder - 1 1/2 tbsp
  8. Coriander powder - 2 tbsp
  9. Kashmiri lal mirch powder - 1 tbsp
  10. Turmeric powder - 1 tsp
  11. Fenugreek powder - 1 tbsp
  12. Ginger garlic paste - 2 tbsp
  13. Cumin seeds powder - 1 tsp
  14. Black pepper powder - 1 tsp
  15. Garam masala powder - 1 tsp
  16. Kasoori meethi - 1 tbsp
  17. Green chilli - 2-3
  18. Green coriander & mint leaves - 1 Cup
  19. Lemon - 2
  20. Cumin seeds - 1 tsp
  21. Shah jeera - 1 tsp
  22. Bay leaf - 2
  23. Black pepper - few
  24. Carom seeds - 1 Pinch
  25. Green & orange colour (Soaked in milk)
  26. Salt - to taste
  27. Oil - 4 Spoon
METHOD:
  1. Heat oil in a cooking pot. Fry potatoes & ake out.
  2. Add all dry spices & saute.
  3. Add onion & saute.
  4. Add tomatoes & saute.
  5. Add all masalas, kasoori meethi & saute.
  6. Add curd & saute. Add salt to taste & saute.
  7. Add green chilli & coriander, mint leaves & mix well.
  8. Add black pepper & carrom seeds. Add little water & mix well.
  9. Add chicken & mix well.
  10. Add lemon juice & saute.
  11. Turn the flame low, place potatoes in masala.
  12. Put 1/2 of the rice. Add balishta, green coriander, mint leaves evenly on rice. Add food colour.
  13. Layer it once again.
  14. Put ghee on the rice. Cover the lid with a cloth & cook on low flame for 10-15 mins.
  15. Serve hot with dahi kachumbar.
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