Take your homemade biryani to the next level! Asad Memon shares his Special Chatkhara Biryani recipe with easy tips and techniques to help you get the perfect flavor, aroma, and texture every time. Made with #Dalda, our #trustedrecipepartner, for delicious results you’ll love. #FoodFusion #HappyCookingToYou #Chickenbiryani #BiryaniRecipe #ArayWahh #PakistaniFood
Ingredients:
-Dahi (Yogurt) 350g
-Adrak lehsan paste (Ginger garlic paste) 2 tbs
-Hari mirch (Green chillies) Crushed 2 tbs
-Lal mirch powder (Red chilli powder) 2 tsp or to taste
-Haldi powder (Turmeric powder) 1 tsp
-Garam masala powder 1 tsp
-Zeera (Cumin seeds) Roasted & crushed 1 tsp
-Dhania powder (Coriander powder) 1 tbs
-Kashmiri lal mirch (Kashmiri red chilli) powder 2 tsp
-Iodized Himalayan pink salt 1 & ½ tsp or to taste
-Bombay biryani masala 3 tbs
-Lemon juice 3 tbs
-Chicken mix boti 1 kg
-Dalda cooking oil 1 Cup
-Aloo (Potatoes) 3 medium, cut in 4 pieces
-Pyaz (Onion) sliced 500g
-Tamatar (Tomatoes) pureed 2 medium
-Kali mirch (Black peppercorns) ¼ tsp
-Laung (Cloves) 5-6
-Badiyan ka phool (Star anise) 2
-Badi elaichi (Black cardamoms) 2
-Hari elaichi (Green cardamoms) 7-8
-Zeera (Cumin seeds) 1 tsp
-Tez patta (Bay leaves) 2
-Podina (Mint leaves) chopped handful
-Hara dhania (Fresh coriander) chopped handful
-Hari mirch (Green chillies) 4-5
-Podina (Mint leaves) chopped handful
-Hara dhania (Fresh coriander) chopped handful
-Aloo bukhara (Plum) dried 5-6
-Achar (Pickle) crushed 3 tbs
-Chawal (Rice) sella 1 kg (boiled 70% with salt & whole spices)
-Kewra water mixture (Mix ½ tsp Orange food color with 1 tbs kewra water & 2 tbs water)
-Dalda VTF Banaspati ¼ Cup
Direction:
-In a bowl, add yogurt, ginger garlic paste, crushed green chillies, red chilli powder, turmeric powder, garam masala powder, cumin, coriander, kashmiri red chilli powder, pink salt, bombay biryani masala, lemon juice, & whisk well.
-Add chicken, apply marinade evenly.
-Cover & marinate for 2 hours.
-In a cooking pot, add Dalda cooking oil & heat it.
-Add potato, fry on medium flame until light golden, take out & set aside.
-In the same oil, add onion & fry on medium flame until golden brown.
-Take out half the quantity of fried onion, & set aside.
-Add tomato puree & cook for 1-2 minutes.
-Now add black peppercorns, cloves, star anise, black cardamom, green cardamom, cumin, bay leaves & mix well.
-Cook on medium flame for 4-5 minutes or until oil separates.
-Add marinated chicken, mint leaves, fresh coriander, green chillies & mix well
-Cook on medium flame for 4-5 minutes.
-Add fried potato, mix well, cook on medium flame for 10 minutes, mix in between.
-In a bowl, add reserved fried onion, mint leaves, fresh coriander, dried plum, crushed pickle, mix well, layering mixture is ready. Set aside.
-In a prepared chicken korma, add prepared layering mixture and boiled rice, make holes with the help of the back of the spoon, add orange food color & kewra water mixture inside the holes.
-Add banaspati, cover with a kitchen cloth & lid, cook on high flame for 5 minutes, then lower the flame & steam cook for 15-20 minutes.
-Serve with salad & raita!
