Chicken & Mutton Biryani in 21 Easy Ways Urdu and English Recipes

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1.Easy and Fast Chicken Biryani Recipe

2.Easy  Chicken Biryani Recipe

3.Restaurant Style Biryani Recipe By Food Fusion (Eid Special)

1.Easy and Fast Chicken Biryani Recipe

Ingredients

• 1-1/2 National /Shan Biryani Masala packet
• Rice 4 cups Soaked
• 1 Cup oil
• 5 Medium Size Onions grind
• 3tbsp Ginger Garlic Paste
• 1cup of Yogurt
• 3 Tomatoes grind
• 1kg Chicken
• Fresh Mint Leaves,1 lemon sliced and 5-6 Green chillies for Garnishing

Directions:

1.Turn on the stove,in a pan add oil and then ground onions,cook them until golden brown.

2.In second step add ginger garlic paste saute,until aroma comes then add chicken ,cook until chicken changes color,at this point biryani masala ,yogurt and tomatoes,turn the flame medium low and cook until chicken becomes tender and oil becomes visible.

3.In another take pan full of water  water,add salt and 1tbsp vinegar ,when water boils add rice and cook rice 98%.

4.For assembling add one layer of rice then one layer of chicken and then one layer of rice and then one layer of chicken,on top of this add lot of fresh mint ,slice lemon and green chillies. Cover the lid and simmer for 15 minutes on low heat or until the steam becomes.Delicious Chicken Fast Biryani is ready to Serve.

2.Easy Chicken Biryani Recipe

Ingredients for Chicken Biryani:

• Chicken, large pieces with bones- 1 kg
• Basmati Rice- 700 gms (4 US cup measure)
• For Cooking Chicken:
• Onions, sliced- 400 gms (around 5 medium sized onions)
• Ginger Garlic paste- 2 tbsp
• Tomatoes, sliced- 4 medium
• Green Chillies, slit- 6 numbers
• Coriander leaves, chopped- 1 cup
• Mint leaves, chopped- 1 cup
• Whisked curd/plain yogurt- 1 cup
• Ready made Biryani Masala- 5 tbsp
• For Cooking Rice:
• Shahjeera (caraway seeds) - 1/2 tsp
• Green cardamom - 4
• Cloves - 4
• Cinnamon- 2 pieces
• Salt- 2 1/2 tablespoon
• Water to boil the rice- around 2.5 litres
• Mint leaves - around 10- 15 leaves

Process : To cook the Chicken: 1.Heat 6 tbsp oil in a heavy bottom pan and add the sliced onions.

2.Fry on high heat for around 12 mins till the onions are light brown.

3.Add the ginger garlic paste and fry on low heat for 2 mins.

4.Now add the chicken pieces, mix and fry on high heat for 2-3 mins.

5.Add the ready made Biryani Masala, mix and fry on medium heat for 3 mins after adding a splash of water.

6.Readymade Biryani Masala usually contains salt, hence salt is not added while cooking the chicken in this recipe. Do check if the biryani masala you are using has salt in it.

7.Now add the sliced tomatoes, mix it well and cook on medium to low heat for 4-5 mins till soft.

8.Keep the heat on low and add the whisked curd/yogurt. Give a mix and then add the chopped coriander and mint leaves.

9.Cook on low heat for 2 mins till oil separates.

10.Cover & cook on low heat for around 20-25 mins till chicken is tender. Remove lid after 10 mins, give a mix and close the lid again. - Dry up any excess water to get a thick gravy. To cook the Rice: 11.Take one more heavy bottom pan & add around 2.5 litres of water. Place it on high heat.

12.You may include the water in which rice was soaked in this 2.5 litres for enhanced flavor & taste.

13.Once the water starts to boil or bubble, add Shah Jeera - 1/2 tsp, Green cardamom -4, Cloves - 4, Cinnamon- 2 pieces and Salt- 2 1/2 tablespoon (two and half tablespoon).

14.Stir it well to dissolve the salt completely . The water must be very salty.

15.Once the water starts boiling, add the strained basmati rice & stir it well.

16.Continue to boil it on high heat, stirring few times very gently to not break the rice.

17.After 8-9 minutes when the basmati rice is almost done (90%) remove it from heat and strain the water. Set it aside. Layering the rice and cooked chicken: 18.Take a heavy bottom pan and spread half the cooked rice as the 1st layer.

19.Now spread the cooked chicken with gravy on top of the rice uniformly as shown in the video.

20.Next, spread the balance rice as the top layer.

21.Sprinkle some mint leaves on top of the rice. Close the lid and cook on low heat for 7-8 mins.

22.Allow it to rest for around 20 mins.

23.Once you open the lid, mix the chicken and rice evenly.

3.Restaurant Style Biryani Recipe By Food Fusion (Eid Special)

• Water ½ Cup
• Turmeric powder ½ tsp
• Salt ½ tbs or to taste
• Cumin seeds ½ tbs
• Ginger garlic paste 2 tbs
• Onion sliced 2 medium
• Chicken 700 gms
• oil ½ Cup
• Green cardamom 2-3
• Black cardamom 2
• Black peppercorns ½ tsp 
• Cloves 5-6 
• Cinnamon stick 2-3
• Bay leaves 2
• Coriander powder 1 & ½ tbs
• Red chili powder 2 tsp or to taste
• Garam masala powder ½ tbs
• Black pepper powder 1 tsp
• Tomatoes chopped 2 medium 
• Yogurt whisked ½ Cup
• Fresh coriander chopped ½ Cup 
• Mint leaves chopped ½ Cup 
• Green chilies 3-4
• Dried plums 8-9 
• Onion fried 
• Rice basmati 700 gms (soaked & boiled until 3/4th done)
• Biryani masala 1 tbs
• Lemon slices 
• Kewra water 2 tbs 
• Zarda ka rang (Yellow food color) ½ tsp or as required 
• Onion fried 

Directions:

1.In wok,add water,turmeric powder,salt,cumin seeds,ginegr garlic paste 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 & set aside.

4.In pot,add corn oil,green cardamom,black cardamom,black peppercorns,cloves,cinnamon sticks,bay leaves and mix.

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.

4.Best Chicken Biryani

Ingredients:

• basmati rice 750g (4 Cups)
• Water as required
• Water 2 litre
• Cinnamon sticks 2-3
• Star anise 1
• Bay leaves 3
• Salt 1 & ½ tbs or to taste
• Green cardamom 5-6
• Green chillies 4-5
• Vinegar 1 & ½ tbs
• Tomatoes cubes 2 large
• Garlic 7-8
• Ginger 2 inch piece
• Green chillies 6-7
• Jaifil & Javatri powder (Nutmeg & Mace powder) ½ tsp
• Saunf (Fennel seeds) crushed 1 tsp
• Laung powder (Clove powder) ¼ tsp
• Cooking oil ½ Cup
• Pyaz (Onion) sliced 2 medium
• Sabut kali mirch (Black peppercorns) ½ tsp
• Laung (Cloves) 6-7
• Zeera (Cumin seeds) 1 tbs
• Lal mirch powder (Red chilli powder) 1 tbs or to taste
• Haldee powder (Turmeric powder) ½ tbs
• Dhania powder (Coriander powder) 1 & ½ tbs
• Garam masala powder 1 tsp
• Namak (Salt) 2 tsp or to taste
• Lemon juice 3 tbs
• Hara dhania (Fresh coriander) 1/4 Cup Chicken 750g
• Aloo bukhara (Dried plum) 7-8
• Dahi (Yogurt) whisked ½ Cup
• Pyaz (Onion) fried 2 tbs
• Podina (Mint leaves) 1-2 tbs
• Hara dhania (Fresh coriander) 1-2 tbs
• Pyaz (Onion) fried 1-2 tbs
• Podina (Mint leaves) 1-2 tbs
• Hara dhania (Fresh coriander) 1-2 tbs
• Water 2 tbs
• Kewra water ½ tbs
• Zarda ka rang (Yellow food color) 1/4 tsp
• Ghee 1 & ½ tbs 

15.In a pot,add dissolve food color,ghee,cover and steam cook on low flame for 12-15 minutes & serve!

 

5.Special BBQ Chicken Biryani

Ingredients:

• Red chili whole 6
• Coriander seeds 1 tbs
• All spice 8-10
• Star anise half
• Cumin seeds 1 tbs
• Black pepper corns 10
• Cloves 7-8
• Black cardamom 1
• Yellow food color pinch
• Salt 1 tsp or to taste
• Red chili powder 1 tsp or to taste
• Turmeric powder ¼ tsp
• Ginger garlic paste ½ tbs
• Yogurt 2 tbs
• Lemon juice 1 & ½ tbs
• Chicken biryani cut 500gms
• Cooking oil as required
• Cooking oil ½ cup
• Onion sliced 1
• Bay leaves 2
• Green cardamom 3
• Cinnamon stick 1
• Green chilies 4-5
• Tomatoes sliced 1
• Turmeric powder ½ tsp
• Salt 1 tsp or to taste
• Red chili powder 1 tsp or to taste
• Garam masala powder 1 tsp
• Ginger garlic paste 1 tbs
• Yogurt ½ cup
• Fresh coriander ½ cup
• Mint leaves ½ cup
• Onion fried ½ cup
• Yogurt ¼ cup
• Yellow food color ½ tsp
• Rice ½ kg soaked and boiled
• Onion fried as required

Directions:

1.Grind whole red chilies, coriander seeds, all spice, Star anise, cumin seeds, black pepper corns, cloves and black cardamom until coarsely ground and set aside.

2.In a bowl mix yellow food color, salt, red chili powder, turmeric powder, ginger garlic paste and yogurt and add in chicken and mix well and marinate for 30 minutes.

3.Fry the chicken mix until it is done and charred and give coal smoke for 2 minutes and set aside.

4.In another pot add onions in heated oil and fry till translucent then add bay leaves, cinnamon, green cardamom and fry until golden brown and crackled.

5.Then add green chilies, tomatoes, turmeric powder, salt, red chili powder, prepared spice mix, garam masala powder, ginger garlic paste, mix and add yogurt, then mix well and cook until oil separates.

6.Then add fresh coriander, mint leaves, fried onion and the BBQ chicken.

7.Whisk yellow food color in yogurt and add in the biryani mix.

8.Add the boiled rice and sprinkle with fried onion and the prepared spice mix then cover with lid and steam cook for 8-10 minutes.

6.CHICKEN TIKKA BIRYANI RESTAURANT STYLE | CHICKEN TIKKA BIRYANI RECIPE

• Ingredients for Chicken Tikka Biryani:
• For making Chicken Tikkas:
• Boneless Chicken - 500-600 gms (cut into large Tikka pieces)
• Marination for Chicken Tikkas
• Kashmiri Chilli Powder- 4.5 tsp
• Garam Masala Powder- 3/4 tsp
• Ginger Garlic paste- 2 tsp
• Thick Curd/Yogurt- 4 tbsp
• Lemon Juice- 2 tsp
• Salt- 1 tsp
• Refined Oil- 2 tbsp
• For making the Gravy:
• Onions, sliced- 2 medium (150 gms)
• Ginger Garlic paste- 1.5 tsp
• Tomato Purée- 5 tbsp (Readymade tomato purée can be used but in case not available, blend 2 medium -150 gms red tomatoes and use for this recipe)
• Whisked Curd/Yogurt- 3 tbsp
• Turmeric Powder- 1/2 tsp
• Red Chilli Powder- 1 tsp
• Biryani Masala Powder- 5 tsp
• Green Chillies, chopped- 2 
• Coriander leaves, chopped- 2 tbsp
• Mint leaves, chopped or whole - 2 tbsp
• Water- 150 ml
• Salt- 1/4 tsp
• For cooking the Rice:
• Basmati Rice- 500 gms
• Whole spices:
• Green Cardamom-4
• Cloves- 4
• Cinnamon-2 
• Shahjeera- 1/2 tsp
• Water- 1.5 litres 
• Salt- 1.5 tbsp
• For the Biryani
• Saffron Milk - 10-12 saffron strands soaked in warm milk
• Mint leaves- 2 tbsp

Preparation:- 1.To marinate , use Chicken Tikka pieces or cut the tikka pieces from boneless thigh pieces and/or fillets as per your preference. Marinate the chicken tikkas with items specified and mix well. Set aside for 1 hr. 2.Take 1/2 cup of warm milk & soak 10-12 saffron strands. Mix it with a spoon and set aside.

3.Slice 2 medium onions & chop the green chillies, coriander leaves, and mint leaves

4.Wash and soak the basmati rice for 30 mins before cooking.

5.Whisk the curd/yogurt. Process: To cook the Chicken Tikkas:

6.Heat 2 tbsp oil in a pan and arrange the marinated tikkas side by side. Don’t crowd the pan, make it in 2 batches.

7.Fry on high heat for 2 mins, flip the tikkas on the other side and continue to fry on high heat for 2 mins on the other side.

8.Flip again on the other side and continue to fry on medium heat for 3 mins on each side.

9.Repeat the same for the next batch too. To make the Gravy:

10.Heat 3 tbsp oil in a pan and add the sliced onions. Fry on medium heat for around 10 mins till light brown.

11.Add the Ginger Garlic paste and fry on low heat for 2 mins.

12.Now add the tomato purée, mix and fry on medium heat for a minute (in case you are adding fresh tomato purée cook for 2-3 mins).

13.Add all the spice powders and salt to season. Mix and cook on low heat for 2-3 mins.

14.Add the whisked curd/yogurt and cook on low heat while stirring for 3 mins till oil separates.

15.Add the chopped green chillies, coriander leaves and mint, give a mix and cook on low heat for 1 min.

16.Now add 150 ml water, give a mix and cook for 2 mins till the gravy is thick and oil separates. Set aside for use later. To cook the Rice:

17.Wash & soak the Basmati Rice for 30 minutes.

18.Boil 1.5 litres water in a pan on high flame.

19.Add all the whole spices and 1.5 tbsp salt.

20.Stir it well to dissolve the salt completely. The water must be very salty.

21.Once it comes to boil, add the soaked rice & keep on high, turning it gently a few times till the rice is 90% done. This should take 8-9 mins. - Strain the water & keep the rice aside on a big plate. To assemble the Biryani:

22.Take a flat bottom pot and brush with 1 tsp ghee on the base of the pot.

23.Now arrange half of the cooked rice and spread the gravy uniformly on the rice.

24.Arrange the fried chicken tikkas side by side on top of the gravy. Add the mint leaves over the tikkas and spread the balance cooked rice over this.

25.Spread the the saffron milk on the rice.

26.Close with a lid and cook covered on DUM on low heat for 8 mins.

27.Let it rest for 20 mins before mixing the rice and chicken evenly.

7.GOLKONDA BIRYANI | EID SPECIAL BIRYANI RECIPE

Ingredients for Golconda Mutton Biryani:

• Mutton - 1 kg (curry cut with bones and fat)
• For Cooking Mutton:
• Shah Jeera- 1 tsp
• Green Cardamoms—3
• Cloves-4
• Cinnamon- 2
• Black Cardamom-2
• Onions, sliced- 3 medium ( 225-250 gms)
• Ginger Garlic paste- 2.5 tbsp
• Turmeric Powder- 3/4 tsp
• Red Chilli powder- 2.5 tsp
• Garam Masala Powder- 1 tsp
• Green Cardamom (Elaichi) Powder- 1 tsp
• Salt-2 tsp
• Green Chillies, cut into 1/2 inch pieces- 5-6 whole Chillies
• Whisked Curd/Plain yogurt- 250 gms
• Refined Groundnut oil- 5 tbsp
• Ghee- 1 tbsp
• Water- 250 ml
• For cooking Basmati rice:
• Basmati Rice-750 gms
• Shahjeera (caraway seeds) - 1/2 tsp
• Green cardamom - 4-5
• Cloves - 4-5
• Cinnamon- 3 pieces
• Salt- 2 1/2 tablespoon
• Water to boil the rice- around 2.5 litres
• Ghee- 1 tbsp
• For Layering Biryani :
• Coriander leaves, chopped- 5-6 tbsp
• Mint leaves- 5-6 tbsp-
• Few Saffron strands soaked in 1/2 cup warm milk
• Onions, sliced fine & fried crisp (birista) -2 medium ( 150 gms)
• Ghee- 3 tsp

Preparation : 1.Clean & wash the mutton. Allow the water to drain .

2.Slice 3 medium onions (around 225 gms and set aside for use later.)

3.Make a powder of the green cardamoms to give 1 tsp powder.

4. Cut the green chillies into 1/2 inch pieces.

5. Whisk the curd/plain yogurt and set aside.

6.Soak few strands of saffron in 1/2 cup warm milk.

7.Wash & soak the Basmati Rice for 30 mins (just prior to cooking the rice) 8.Also slice 2 medium onions (around 150 gms) and fry in oil till golden (birista). Remove and set aside. Process: Cooking the Mutton: 9.Heat oil & ghee in a pan.

10.Add the Shahjeera, garam masalas and black cardamoms one after another and give a stir.

11.Add the sliced onions and fry on medium high heat for around 12 mins till golden.

12.Add the mutton pieces and the ginger garlic paste, give a mix and fry on high heat for 4-5 mins till the mutton pieces have turned white and the raw smell of the ginger garlic paste is gone.

13.Now add all the spice powders and salt and fry on medium heat for 3-4 mins till browned.

14.Now reduce heat to low or switch off heat and add the whisked curd/yogurt & chopped green Chillies.

15.Mix and cook on low heat for 7-8 mins till oil separates.

16.Now cover & cook on low heat for 12 mins.

17.Give a stir, add 250 ml water & cook on low heat for another 30-40 mins till meat is tender and water has dried up.

18.Dry up any excess water to get a thick gravy. Cooking the Basmati Rice: 19.Take a wide cooking pot & add around 2.5 litres of water to cook the rice . Place it on high heat.

20.You may include the water in which rice was soaked in this 2.5 litres for enhanced flavour & taste.

21.While the water is coming to a boil, add Shah Jeera - 1/2 tsp, Green cardamom - 3, Cloves - 3, Cinnamon- 2 pieces, Salt- 2 1/2 tablespoon ( two and half tablespoon).

22.Stir it well to dissolve the salt completely . The water must be very salty.

23.Add 1 tbsp of ghee.

24.Once the water is boiling add the strained basmati rice & stir it well.

25.Continue to boil it on high heat, stirring few times very gently to not break the rice. Switch off exactly in 6 mins and start scooping the rice with a slatted ladle. Layering the Biryani: 26.Take a 2nd heavy bottomed pan and grease the base with melted ghee.

27.Spread half of the cooked rice on the bottom of the pan.

28.Now spread the cooked mutton evenly on top along with the gravy.

29.Spread half the birista, all of the chopped coriander leaves & the mint leaves on this.

30.Layer out the rest of the rice on top of the cooked mutton.

31.Now add 3 tbsp ghee top and sprinkle the saffron milk. Add the rest of the fried onions on top.

32.Close the heavy bottomed pan with the lid and place this pot directly on flame/heat for 8 mins on low heat.

33.Once done, rest the biryani for 30 mins and serve.

8.Masala Karachi Biryani Recipe By Food Fusion

Ingredients:

• Basmati Rice 500g
• Water as required
• Boiling water as required
• Salt 1 tbs
• Vinegar 2 tbs
• Cooking oil 2 tsp
• Green chillies 5-6
• Ginger 1 inch piece
• Garlic 7-8 cloves
• Water 2-3 tbs
• Cooking oil ½ Cup
• Cumin seeds ½ tbs
• Black cardamom 1
• Star anise 1
• Cinnamon sticks 2
• Cloves 2-3
• Black peppercorns ½ tsp
• Green cardamom 3
• Tomatoes sliced 2 medium
• Water 1 Cup or as required
• Salt ½ tbs or to taste
• Red chilli powder ½ tbs or to taste
• Turmeric powder ½ tsp
• Garam masala powder 1 tsp
• Chicken stock cube 1
• Potatoes peeled 250g
• Dried plums 8-10
• Yogurt whisked ¼ Cup
• Lemon juice 3 tbs
• Fresh coriander chopped 1-2 tbs
• Mint leaves chopped 1-2 tbs
• Chicken ½ kg
• Food color ½ tsp
• Tomato sliced 1 medium
• Lemon slices 3-4
• Green chillies 4-5
• Mint leaves chopped 2 tbs
• Mace powder ¼ tsp
• Cumin seeds roasted & crushed ½ tbs
• Nutmeg powder ¼ tsp
• Cooking oil 2 tbs

Directions:

1.In a bowl,add rice,water,wash thoroughly and soak for 20 minutes then strain soaked rice & set aside.

2.In boiling water,add salt,vinegar,cooking oil and mix well.

3.Add soaked rice,mix well & boil until 3/4th done (8-10 minutes) then strain & set aside.

4.In spice mixer,add green chillies,ginger,garlic and water,blend well to make paste & set aside.

5.In a pot,add cooking oil,cumin seeds,black cardamom,star anise,cinnamon sticks,cloves,black peppercorns,green cardamom,tomatoes,ground chilli paste and mix well.

6.Add water,cover & cook on low flame for 4-5 minutes.

7.Add salt,red chilli powder,turmeric powder,garam masala powder,chicken stock cube and mix well.

8.Add potatoes and mix well,cover and cook on medium flame until potatoes are half done (8-10 minutes).

9.Add dried plums,yogurt,lemon juice and mix well.

10.Add fresh coriander,mint leaves and mix well.

11.Add chicken,mix well and cook on high flame for 8-10 minutes.

12.Add food color and mix well.

13.Add tomato,lemon slices,green chillies and mint leaves.

14.In small bowl,add mace powder,cumin seeds,nutmeg powder and mix well.

15.In pot,add half quantity of spice mix,boiled rice,remaining spice mix and boiled rice,cooking oil,cover and steam cook on low flame for 12-15 minutes.

16.Serve with raita & salad!

9.Aloo Dum Biryani Recipe By Food Fusion

Ingredients:

• Potatoes peeled ½ kg small
• food color 1/4 tsp
• Cooking oil 2-3 tbs
• Salt 1 pinch
• Yogurt whisked 1 Cup
• Red chili powder ½ tbs or to taste
• Knorr chicken powder 1 sachet (10 gms)
• Garam masala powder 1 tsp
• Turmeric powder ½ tsp
• Coriander powder 1 tbs
• Salt 1 tsp or to taste
• Nutmeg & Mace powder 1/4 tsp
• Lemon juice 2 tbs
• Ginger garlic paste ½ tbs
• Green chilies crushed 2 tbs
• Onion fried ½ Cup
• Cooking oil 1/4 Cup
• Mint leaves chopped ½ Cup
• Fresh coriander chopped ½ Cup
• Onionfried ½ Cup
• Rice basmati ½ kg (boiled until 3/4th done)
• Knorr chicken powder 1 sachet (10 gms)
• Ghee 1 & ½ tbs
• Water 1-2 tbs
• Yellow food color ½ tsp or as required
• Onion fried

Directions:

1.In bowl,add potatoes,yellow food color,mix well & set aside.

2.In wok,add cooking oil,potatoes,sprinkle salt and fry until golden brown (12-15 minutes) & set aside.

3.In bowl,add yogurt,red chili powder,chicken powder,garam masala powder,turmeric powder,coriander powder,salt,nutmeg & mace powder,lemon juice,ginger garlic paste,green chili,fried onion,mix well & set aside.

4.In pot,add cooking oil,spiced yogurt and mix well.

5.Add fried potatoes,mint leaves,fresh coriander,fried onion,boiled rice,chicken powder and ghee.

6.In water,add yellow food color.

7.Add dissolve food color,fried onion,cover and steam cook for 10-15 minutes & serve.

10.Chicken Masala Biryani (Street Style)

Ingredients:

• Onion sliced 1 medium
• Tomatoes sliced 3 medium
• Fresh coriander chopped ½ Cup
• Mint leaves chopped ½ Cup
• Lemon juice 2 tbs
• Cooking oil 1 Cup
• Onion sliced 4 large
• Green cardamom 3-4
• Black cardamom 2-3
• Black peppercorns ½ tsp
• Cloves 6-7
• Cinnamon sticks 2
• Bay leaves 2
• Green chilies 5-6
• Ginger garlic paste 3 tbs
• Water 1-2 tbs
• Coriander powder 2 tbs
• Turmeric powder 1 tsp
• Garam masala powder 1 tsp
• Paprika powder ½ tbs
• Red chili powder 1 & ½ tbs or to taste
• Salt 2 tsp or to taste
• Chicken with bones 1 kg
• Rice Sella/Basmati 1 kg (soaked & boiled until ¾ th done)
• Mace powder ¼ tsp
• Nutmeg powder ¼ tsp
• Water 1-2 tbs
• Yellow food color ½ tsp or as required

Directions:

1.In bowl,add onion,tomatoes,fresh coriander,mint leaves,lemon juice,mix well & set aside.

2.In pot,add cooking oil,onion and fry until golden brown (approx. 10-12 minutes) & take out half quantity of fried onion and reserve for later use.

3.Add green cardamom,black cardamom,black peppercorns,cloves,cinnamon sticks,bay leaves,green chilies and mix well.

4.Add ginger garlic paste and cook for 2-3 minutes.

5.Add water and mix well.

6.Add coriander powder,turmeric powder,garam masala powder,paprika powder,red chili powder,salt and mix well.

7.Add onion & tomato mixture,mix well and cook until tomatoes are soft.

8.Add chicken and mix well until changes color.

9.Cover and cook on low flame for 8-10 minutes then cook on high flame until oil separates and take out in a bowl.

10.In the same pot,add half layer of boiled rice and spread it.

11.Add cooked chicken and add remaining boiled rice.

12.Add mace powder and nutmeg powder.

13.In water,add yellow food color and mix well.

14.Ad dissolve food colour and fried onion,cover and steam cook on low flame for 10 minutes.

11.Special Degi Biryani Recipe By Food Fusion

Ingredients:

• Chicken ½ kg
• Red chili powder 2 tsp or to taste
• Turmeric powder ½ tsp
• Coriander powder 1 tsp
• Garam masala powder 1 tsp
• Oil ½ Cup
• Green cardamom 3-4
• Cloves 4-5
• Bay leaves 2-3
• Star anise 1
• Cumin seeds ½ tsp
• Green chilies julienne 3-4
• Ginger garlic paste 2 tbs
• Tomato 1 small
• Salt 1 tsp or to taste
• Yogurt whisked ½ Cup
• Yellow food color ½ tsp or as required
• Rice Sella ½ kg (soaked & boiled with salt)
• Onion fried 1 medium
• Fresh coriander chopped 2-3 tbs
• Mint leaves chopped 2-3 tbs
• Pickled green chilies 2 tbs
• Rice Sella boiled
• Onion fried 1 small
• Kewra water 1 tbs

Directions:

1.In chicken,add red chili powder,turmeric powder,coriander powder and garam masala powder,mix well and marinate for 15 minutes.

2.Cut pickled green chilies with the help of kitchen scissor & set aside. -In pot,add oil,green cardamom,cloves,bay leaves,star anise,cumin seeds and mix well.

3.Now add marinated chicken,green chilies and mix well.

4.Add ginger garlic paste and mix well for 2-3 minutes then cover and cook on low flame for 6-8 minutes.

5.Add tomato and salt,mix well and cook until tomatoes are soft.

6.Add yogurt and mix well,cover and cook for 5 minutes then cook on high flame until oil separates.

7.In yogurt,add yellow food color and mix well & add it in pot.

8.Cut pickled green chilies with the help of kitchen scissor & set aside.

9.Add half quantity of boiled rice,fried onion,fresh coriander,mint leaves,pickled green chilies,remaining boiled rice,fried onion and kewra water.

10.Cover and steam cook on low flame for 8-10 minutes.
Special Degi Biryani is ready.

12.Simple Chicken Biryani | Restaurant Style Eid Special Biryani 

Ingredients

• For rice 300 gms basmati rice
• 2 litres water
• Salt as required
• 2 tbsp ghee
• 1 tsp oil
• 1 bay leaf
• 2 green cardamom
• 1 black cardamom
• 1 inch cinnamon
• 8 black pepper corn
• 4 cloves
• For chicken
• 3 tbsp oil
• 2 tsp ghee
• 2 no peeled potatoes
• 3 green cardamoms
• 1 black cardamom
• 4 cloves
• 1 inch cinnamon stick
• 1 bay leaf
• Marination of chicken
• 600 gms chicken
• Salt as required
• 1/2 tsp turmeric
• 1 tbsp chilli pwd
• 1 cup dahi
• 1 tbsp ginger-garlic paste
• 1 large onion (golden fry)
• 1/2 cup chopped tomatoes
• Water as required
• 2 boiled eggs
• Garnish
• 1 large onion (golden fry)
• Mint leaves

Method

1.In a pan heat oil then some ghee and once it heats well, add garam masala and peeled potatoes and cook until the potatoes turn golden brown

2.Marinate the chicken by adding yogurt, ginger garlic paste, salt, turmeric powder, red chilli powder, fried onions and tomatoes mix it nicely. 3.Add the marinated chicken into the pan and mix well, then add water. 4.Cover it with a lid and cook on medium flame till its done 5.In a pan add ghee and oil once it heats up add garam masala,lower the flame and add water and salt. 6.Add the washed and soaked rice to the boiling water and let it cook on high flame. When it's 3/4th cooked drain the rice 7.Place two boiled eggs and rice into the chicken and cover with lid on it and cook it on high flame for 8 minutes and low flame for 2 minutes 8.Garnish it with fried onions, fresh mint and fresh onion. Chicken Biryani is ready to be served

13.Matka Biryani Recipe By Food Fusion (Bakra Eid Special)

Ingredients:

• Mint leaves ½ Cup
• Fresh coriander ½ Cup
• Green chilli 12-15 
• Cooking oil ½ Cup
• Onion sliced 1 medium 
• Cumin seeds ½ tsp
• Ginger garlic paste 2 tbs
• Yogurt whisked 2 tbs 
• Mutton mix boti ½ kg
• Red chilli powder) 1 & ½ tsp or to taste
• Turmeric powder ½ tsp
• Salt 1 & ½ tsp or to taste
• Garam masala powder ½ tsp
• Nutmeg powder 1/4 tsp
• Mace powder 1/4 tsp
• Water 1 & ½ Cup or as required 
• Tomatoes sliced 3 medium 
• Yogurt whisked 1 Cup 
• Yellow food color ½ tsp or as required
• Rice 500 g (boiled with salt & whole spices until 3/4th done) 
• Lemon slices 
• Green chilli 
• Dried plums
• Cooking oil 1 tsp Tomato slice

Directions:

1.In chopper,add mint leaves,fresh coriander,green chillies,chop well & set aside.

2.In pot,add cooking oil,onion and fry until golden brown.

3.Add cumin seeds and mix.

4.Add ginger garlic paste,chopped greens and mix well.

5.Add yogurt and mix well.

6.Add mutton mix boti and mix well until changes color.

7.Add red chilli powder,turmeric powder,salt,garam masala powder,nutmeg powder,mace powder,mix well and cook for 2-3 minutes.

8.Add water,mix well and bring it to boil,cover and cook on low flame until tender (approx. 40-50 minutes).

9.Add tomatoes and mix well.

10.Cover and cook on low flame until tomatoes are soft (6-8 minutes) then cook on high flame until oil separates & set aside.

11.In bowl,add yogurt,yellow food color,whisk well & set aside.

12.In matka/clay pots,add prepared gravy,boiled rice,yogurt,lemon slices,green chilli,dried plums,tomato slice,boiled rice,cooking oil,yogurt,tomato slice and cover with aluminum foil (makes 2-3 double serving matka).

13.On burning charcoal,place matka/clay pot and steam cook on burning charcoal for 15-20 minutes & serve!

Matka Biryani is ready to serve.

14.Handi Dum Biryani Recipe By Food Fusion

Ingredients:

• Chicken with bones ½ kg
• Ginger garlic paste 1 & ½ tbs
• Red chili powder 1 tbs or to taste
• Turmeric powder ½ tsp
• Coriander powder 1 tbs
• Garam masala powder 1 tsp
• Salt 1 & ½ tsp or to taste
• Onion fried 1 small
• Yogurt whisked ½ Cup
• Ghee 2 tbs
• Mint leaves handful
• Onion fried 2-3 tbs
• Rice basmati 2 Cups (soaked & half boiled with salt)
• Ghee 1 tbs
• Water 2 tbs
• Yellow food color ½ tsp or as required
• Onion handful
• Mint leaves handful

Directions:

1.In pot,add chicken,ginger garlic paste and apply evenly.

2.Add red chili powder,turmeric powder,coriander powder,garam masala powder,salt,fried onion and mix well.

3.Add yogurt and ghee,mix & apply evenly,cover and let it marinate for 4 hours or overnight in refrigerator.

4.Put the pot on stove,add mint leaves,fried onion,boiled rice and ghee.

5.In water,add yellow food color and mix well,add it in pot then add fried onion and mint leaves.

6.Cover and seal the pot with dough & cook on high flame for 5 minutes to build up steam then set the flame to low and cook for 30 minutes.

Handi Dum Biryani is ready to serve.

15.Arabic Mutton Biryani - Fusion Recipe By Food Fusion

Ingredients: Prepare Arabic Spice Mix:

• Coriander seeds 1 & ½ tbs
• Cumin seeds 1 & ½ tbs
• Black peppercorns 1 & ½ tbs
• Cloves 1 tsp
• Green cardamom 10-12
• Cinnamon sticks 6-7
• Star anise 2
• Dried lemons 3
• Bay leaves 2-3
• Turmeric powder 1 tsp
• Prepare Mutton Stock:
• Mutton mix boti 750g
• Ginger garlic paste 1 & ½ tsp
• Salt 1 & ½ tsp or to taste
• Cinnamon sticks 3
• Black cardamom 1
• Cloves 2
• Bay leaves 2
• Water 4 Cups
• Oil ½ Cup
• Cinnamon stick 1
• Cumin seeds 1 tsp
• Onion sliced 3 medium
• Tomatoes chopped 2 medium
• Ginger garlic paste ½ tbs
• Salt 1 & ½ tsp or to taste
• Coriander powder 1 & ½ tsp
• Red chilli powder ½ tbs or to taste
• Cumin powder 1 & ½ tsp
• Turmeric powder ½ tsp
• Yogurt whisked ¾ Cup
• Rice sella 500g (boiled with salt & whole spices until 50% done)
• Onion fried
• Fresh coriander chopped
• Mint leaves chopped
• Lemon juice 2 tbs
• onion fried
• Mint leaves chopped
• Fresh coriander chopped
• Yellow food color
• Ghee 2-3 tbs

Directions: Prepare Arabic Spice Mix:

1.In a frying pan,add coriander seeds,cumin seeds,black peppercorns,cloves,green cardamom, cinnamon sticks,star anise,dried lemons,bay leaves,mix well & dry roast until fragrant.

2.Add turmeric powder & mix well.

3.Let it cool.

4.In spice mill,add roasted spices & grind to make a fine powder.Arabic spice mix is ready!

Prepare Mutton Stock:

5.In a pot,add mutton mix boti,ginger garlic paste,salt,cinnamon sticks,black cardamom,cloves,bay leaves,water,mix well & bring it to boil.

6.Remove the scum,cover & cook on medium low flame until meat is tender (35-40 minutes) & ½ Cup of stock should be left.

7.In a pot,add kisan basmati & let it melt.

8.Add cinnamon stick,cumin seeds & mix well.

9.Add onion,mix well & fry until light golden.

10.Add tomatoes,mix well and cook until tomatoes are soft (2-3 minutes).

11.Add ginger garlic paste,salt,coriander powder,red chilli powder,cumin powder,turmeric powder,2 tbs of prepared arabic spice mix,mix well & cook for 1-2 minutes.

12.Add yogurt,mix well and cook until oil separates (2-3 minutes).

13.Now add boiled mutton along with its stock,mix well and cook for 1-2 minutes.

14.Take out half quantity in a bowl & reserve for layering.

15.In a pot,add half quantity of boiled rice,fried onion,fresh coriander,mint leaves,reserved mutton gravy,remaining boiled rice,lemon juice,fried onion,mint leaves,fresh coriander,yellow food color, basmati,cover & cook on high flame for 5 minutes to build up the steam then steam cook on low flame for 8-10 minutes.

Serve Arabic mutton biryani with tomato chutney & salad.

16.Mutton Sindhi Biryani

Ingredients:

• Coriander seeds 2 tbs
• Fennel seeds 1 tsp
• Cumin seeds 1 tsp
• -Sabut kali mirch (Black peppercorns) 1 tsp
• -Hari elaichi (Green cardamom) 3-4
• -Badi elaichi (Black cardamom) 1
• -Laung (Cloves) 3-4
• -Jaifil (Nutmeg) 1/4 piece
• -Javatri (Mace) 2 blades
• -Badiyan ka phool (Star anise) 1
• -Darchini (Cinnamon stick) 1
• -Sabut lal mirch (Button red chillies) 9-10
• -Cooking oil 3/4 Cup
• -Pyaz (Onion) sliced 3-4 medium
• -Mutton mix boti 750g
• -Adrak lehsan paste (Ginger garlic paste) 2 tbs
• -Pani (Water) 1 litre or as required
• -Namak (Salt) ½ tbs or to taste
• -Haldee powder (Turmeric powder) 1 tsp
• -Nestle milkpak yogurt 1 Cup
• -Lal mirch powder (Red chilli powder) 1 tbs or to taste
• -Sukha aloo bukhara (Dried plums) 10-12 soaked
• -Hara dhania (Fresh coriander) chopped handful
• -Podina (Mint leaves) chopped handful
• -Aloo (Potatoes) large cubes 250g (boiled with food color)
• -Chawal (Rice) sella 750g (soaked & boiled with salt until 3/4th done)
• -Tamatar (Tomatoes) slices
• -Hara dhania (Fresh coriander) chopped
• -Podina (Mint leaves) chopped
• -Pyaz (Onion) fried
• -Sabut kali mirch (Black peppercorns)
• -Hari mirch (Green chillies) 5-6
• -Tamatar (Tomatoes) slices
• -Hara dhania (Fresh coriander) chopped handful
• -Podina (Mint leaves) chopped handful
• -Pyaz (Onion) fried
• -Sabut kali mirch (Black peppercorns)
• -Pani (Water) 2 tbs
• -Zarda ka rang (Yellow food color) ½ tsp
• -Lemon juice 2 tbs
• -Lemon slices
• Pyaz (Onion) fried

Directions:

1.In frying pan,add coriander seeds,fennel seeds,cumin seeds,black peppercorns,green cardamom,black cardamom,cloves,nutmeg,mace,star anise,cinnamon stick,button red chillies and dry roast until fragrant.

2.Let it cool down.

3.In spice mixer,add roasted spices,grind to make a course powder & set aside.

4.In pot,add cooking oil,onion and fry until golden brown then take out half quantity for layering.

5.Add mutton mix boti,ginger garlic paste and mix well until changes color.

6.Add water,salt,turmeric powder,mix well and bring it to boil.

7.Cover and cook on medium low flame until tender (approx. 40-50 minutes) then cook on high flame until oil separates.

8.In bowl,add yogurt and whisk well.

9.In pot,add yogurt and mix well.

10.Add ground spices,red chili powder,mix well and cook for 4-5 minutes.

11.Add dried plums,fresh coriander,mint leaves and mix well.

12.Add boiled potatoes,mix well & set aside.

13.In pot,add half quantity of boiled rice,prepared gravy,tomato slices,fresh coriander,mint leaves,fried onion,black peppercorns,boiled rice,prepared gravy,green chillies,tomato slices,fresh coriander,mint leaves,fried onion,black peppercorns and boiled rice.

14.In water,add yellow food color and whisk well.

15.In pot,add dissolve food color,lemon juice,lemon slices and fried onion.

16.Cover and steam cook on low flame for 8-10 minutes.

Mutton Sindhi Biryani is ready to serve.



17.Mutton Zafrani Biryani Recipe  (Bakra Eid Special)

Ingredients:

-Hari elaichi (Green cardamom) 15-17 -Javitri (Mace) 2 pieces -Badi elaichi (Black cardamom) seeds 5-6 -Sabut kali mirch (Black peppercorns) 1 tsp -Doodh (Milk) 2 tbs -Zafran (Saffron strands) 1 pinch -Dahi (Yogurt) whisked 1 Cup -Zarda ka rang (Yellow food color) 1 pinch -Adrak (Ginger) julienne 2 inch piece -Hari mirch (Green chillies) 3-4 -Lehsan (Garlic) 12-15 cloves -Adrak (Ginger) 2 inch piece -Water ¼ Cup or as required -Water 2 Cups -Namak (Salt) ½ tbs or to taste -Laung (Cloves) 6-7 -Zeera (Cumin seeds) 1 tbs -Haldi powder (Turmeric powder) ½ tsp -Tez paat (Bay leaves) 2 -Mutton mix boti 750g -Ghee ½ Cup -Chawal (Rice) sella 750g (boiled with salt until 3/4th done) -Khoya crumbled 50g -Pyaz (Onion) fried -Hari mirch (Green chillies) slit 3-4 Directions:

1.In a spice mixer,add green cardamom,mace,black cardamom seeds,black peppercorns and grind well & set aside.

2.In milk,add saffron strands,mix well and set aside.

3.In a bowl,add yogurt,ground spices,yellow food color,saffron milk,ginger and mix well.Spiced yogurt is ready.

4.In a spice mixer,add green chillies,garlic,ginger,water and blend well to make a paste & set aside.

5.In a wok,add water,salt,cloves,cumin seeds,turmeric powder,ginger garlic & green chilli paste and mix well.

6.Add bay leaves,mutton,ghee,mix well and bring it to boil,cover and cook on medium low flame until meat is tender (40-50 minutes) then cook on high flame until oil separates (4-5 minutes).

7.In a pot,add half quantity of boiled rice,prepared mutton qorma,khoya,fried onion,spiced yogurt,green chillies,remaining boiled rice,cover & steam cook on low flame for 18-20 minutes.

8.Serve with raita and salad!

Mutton Sindhi Biryani is ready to serve.

18.Beef Biryani Recipe By Food Fusion

Ingredients:

-Oil ¾ Cup -Pyaz (Onion) sliced 2 large -Beef mix boti ½ kg -Adrak lehsan paste (Ginger garlic paste) 2 & ½ tbs -Tamatar (Tomatoes) 2 large -Pani (Water) 1 & ½ Cups -Lal mirch powder (Red chili powder) 1 tbs or to taste -Haldee powder (Turmeric powder) ½ tsp -Dhania powder (Coriander powder) 1 tbs -Javitri powder (Mace powder) ¼ tsp -Jaifil powder (Nutmeg powder) ¼ tsp -Kashmiri lal mirch (Kashmiri red chili) powder 1 tbs -Namak (Salt) 1 & ½ tbs or to taste -Sabut kali mirch (Black pepper corns) ½ tsp -Baadiyan ka phool (Star anise) 1 -Badi elaichi (Black cardamom) 1 -Hari elaichi (Green cardamom) 4-5 -Laung (Cloves) 4-5 -Darchini (Cinnamon stick) 2 -Tez paat (Bay leaf) 1 -Dahi (Yogurt) sour ½ Cup -Lemon juice 3 tbs -Hara dhania (Fresh coriander) ½ bunch -Chawal (Rice) Basmati ½ kg (soaked 30 minutes and boiled with salt & whole spices) -Lemon sliced -Tamatar (Tomato) sliced 1 medium -Hara dhania (Fresh coriander) chopped 1-2 tbs -Kewra water 2 & ½ tbs -Zarda ka rang (Yellow food color) ¼ tsp Directions:

1.In pot,add oil and onion,fry until golden brown,take out half quantity of fried onion for later use.

2.In remaining fried onion,add beef mix boti and mix well until meat changes color.

3.Add ginger garlic paste and mix well for 2 minutes.

4.Cover and cook on low flame for 5 minutes.

5.Add tomatoes and mix well.

6.Add water,mix and bring it to boil,cover and cook on low flame until meat is tender (approx. 1 hour).

7.Add red chili powder,turmeric powder,coriander powder,mace powder,nutmeg powder,kashmiri red chili powder,salt,black pepper corns,star anise,black cardamom,green cardamom,cloves,cinnamon sticks and bay leaf,mix well and cook for 2-3 minutes.

8.Add yogurt and mix well.

9.Add lemon juice and fresh coriander,mix well and cook until oil separates & set aside.

For Assembling:

10.In separate pot,add boiled rice,beef gravy masala,lemon slices,tomato slices,fresh coriander and add remaining boiled rice.

11.In kewra water,add yellow food color and mix well,drizzle over biryani.

12.Cover and steam cook on low flame for 8-10 minutes.

13.Garnish with fried onion and serve with raita.

Beef Biryani is ready to serve.

19.Easy Hyderabadi biryani

Ingredients:

-Cooking oil ⅓ Cup -Adrak lehsan (Ginger garlic) crushed 2 tbs -Chicken mix boti 1 kg -Dahi (Yogurt) whisked 1 & ½ Cup -Lal mirch powder (Red chilli powder) 1 tbs or to taste -Kali mirch (Black pepper) crushed ½ tbs -Haldi powder (Turmeric powder) 1 tsp -Elaichi powder (Cardamom powder) 1 tsp -Garam masala powder 1 tsp -Namak (Salt) 1 tbs or to taste -Zafran (Saffron strands) ¼ tsp -Hari mirch (Green chilli) crushed 2-3 tbs -Lemon juice 3-4 tbs -Pyaz (Onion) fried 1 Cup -Hara dhania (Fresh coriander) handful -Podina (Mint leaves) handful -Chawal (Rice) 3 Cups (boil with salt,whole spices,green chillies & mint leaves until 50% done) -Garam masala powder ½ tsp -Podina (Mint leaves) chopped -Hara dhania (Fresh coriander) chopped -Pyaz (Onion) fried -Ghee (Clarified butter) 2-3 tbs -Zafran (Saffron strands) ¼ tsp -Doodh (Milk) warm 3 tbs Directions:

1.In a saucepan,add cooking oil & ginger garlic,fry for a minute & set aside.

2.In a bowl,add chicken,yogurt,red chilli powder,black pepper crushed,turmeric powder,cardamom powder,garam masala powder,salt,saffron strands,green chilli,lemon juice,crush fried onion,fresh coriander,mint leaves,ginger garlic along with oil and mix until well combined,cover & marinate for 2-3 hours.

3.In a cooking pot,spread thin layer of rice,marinated chicken,remaining boiled rice,garam masala powder,mint leaves, fresh coriander,fried onion & clarified butter.

4.In milk,add saffron strands and whisk well.

5.In a pot,add dissolved saffron,cover with kitchen towel & seal properly with lid.

6.Heat griddle,place cooking pot & heavy weight over the pot and steam cook on high flame for 4-5 minutes to build up the steam then lower the flame & steam cook for 40 minutes & serve!

Easy Hyderabadi biryani is ready to serve.

20. Hyderabadi Chicken Biryani

Ingredients:

Chicken - 1 kg (large pieces with bones) For marinating the Chicken : - Red Chilli Powder - 5 tsp - Coriander powder - 4 tsp - Salt - 2 tsp - Ginger garlic paste - 4 tbsp - Green cardamom powder (only seeds & strained ) - 3/4 tsp - Shah Jeera whole - 1 tsp - Cloves ( Lavang) - 10 pcs - Cinnamon ( Dalchini) - 8 nos - Onions, fried crisp & crushed - 7-8 tbsp or 4 medium onions - Coriander leaves, fine chopped - 1 cup - Mint leaves (Pudina) , rough chopped - 1/2 cup - Lemon juice- 1 lemon ( 3 tsp) - Green chillies, crushed - 5 nos (2 tbsp) - Beaten/ whisked curd - 300 ml - Oil ( in which onion was fried), cooled - 1 cup For cooking rice & Dum cooking : - Basmati Rice - 750 gms - Shah Jeera - 3/4 tsp - Green cardamom - 4 - Cloves - 4 - Cinnamon- 2 pieces - Salt- 2 1/2 tablespoons - Saffron strands soaked in warm milk - Water to boil the rice- around 2.5 litres - Onions, sliced fine & fried crisp (birista) - 2 medium (4 tbsp) - Mint leaves - around 10- 15 leaves - Water to be taken out after boiling rice - 1/2 cup - Ghee- 1 tbsp - Foil to use for Dum cooking Preparation : 1.Clean & wash the chicken. Strain the water completely.

2.Slice 4 medium onions & fry in oil till golden (birista). Remove & once cool, crush it with your hands.

3.Reserve 1 cup of this oil that was used for frying the onions.

4.Take out seeds from around 15 green cardamoms. Make a powder of it and strain it to give 3/4 tsp powder.

5.Fine chop 1 cup coriander leaves, rough chop 1/2 cup mint leaves & roughly crush the 5 green chillies. To marinate:

6.Take the heavy bottom pan that will be used to cook the Biryani on DUM and add the chicken pieces. Now add all the items for the marinade. Mix well, cover & set it aside for 2 hrs. 7.One hour after marinating the chicken (or one hour before cooking the rice):-

8.Take 1/2 cup of warm milk & soak few strands of saffron. Mix it with a spoon. 9.30 mins prior to cooking the rice:- - Wash & soak the Basmati Rice for 30 mins. - Slice 2 medium onions & fry in oil till golden (birista) - Take out around 10-15 mint leaves. Process: 10.Take a heavy bottomed pan or hot pot & add around 2.5 litres of water to cook the rice . Place it on high heat to boil the water.

11.You may include the water in which rice was soaked in this 2.5 litres for enhanced flavour & taste.

12.While the water is coming to a boil, add 3/4 tsp Shah Jeera, 4 Green cardamom, 4 Cloves, 2 Cinnamon pieces.

13.Add 2 1/2 tablespoon Salt

14.Stir it well to dissolve the salt completely. The water must be very salty.

15.Once the water is boiling add the strained basmati rice & stir it well.

16.Continue to boil it on high heat, stirring few times very gently to not break the rice.

17.Exactly after 5 minutes on high heat, start scooping out the half cooked rice with the slotted ladle & spread it on the arranged chicken in the heavy bottomed pan/ Lagan . Continue doing that till half of the rice is taken out.

18.Now spread half of the birista & all of the mint leaves.

19.Spread out the balance rice on top of the 1st layer of rice.

20.Lastly take out 1/2 cup of the hot rice water & add 1 tbsp ghee in it.

21.Mix it well & pour it uniformly on the rice.

22.Now, seal the pan with foil to cover it completely . Fold it in & place the lid on top.

23.Place this pan directly on heat for 10 mins on high heat. Place a bowl filled with water on top of this for weight.

24.After 10 mins, take a heavy tawa & shift the pan onto the tawa to cook on DUM.

25.Keep on high heat for 2mins & lower the flame to low & cook on DUM for 30 mins.

26. Switch off heat and remove the tawa but not the bowl.

27.Allow it to rest for an hour. After an hour remove the lid and the foil and give a gentle mix.

21.Easy Chicken Biryani Recipe in Urdu

اجزاء:

-ککنگ آئل ⅓ کپ

ادرک لہسن (ادرک لہسن) پسا ہوا 2 چمچ

چکن مکس بوٹی 1 کلو

دہی (دہی) 1 اور ½ کپ پھینٹیں۔

لال مرچ پاؤڈر (لال مرچ پاؤڈر) 1 چمچ یا حسب ذائقہ

کالی مرچ (کالی مرچ) پسی ہوئی آدھا چمچ

ہلدی پاؤڈر (ہلدی پاؤڈر) 1 چائے کا چمچ

الائچی پاؤڈر (الائچی پاؤڈر) 1 چائے کا چمچ

- گرم مسالہ پاؤڈر 1 چائے کا چمچ

نمک (نمک) 1 چمچ یا حسب ذائقہ

زعفران (زعفران کی پٹیاں) ¼ چائے کا چمچ

ہری مرچ (ہری مرچ) 2-3 چمچ پسی ہوئی

لیموں کا رس 3-4 چمچ

پیاز (پیاز) تلی ہوئی 1 کپ

- ہرا دھنیا (تازہ دھنیا) مٹھی بھر

پودینا (پودینے کے پتے) مٹھی بھر

-چول (چاول) 3 کپ (نمک، سارا مصالحہ، ہری مرچ اور پودینے کے پتوں کے ساتھ 50 فیصد تک ابالیں)

- گرم مسالہ پاؤڈر آدھا چائے کا چمچ

پودینا (پودینے کے پتے) کٹا ہوا۔

- ہرا دھنیا (تازہ دھنیا) کٹا ہوا۔

پیاز (پیاز) تلی ہوئی ہے۔

-گھی (صاف مکھن) 2-3 چمچ

زعفران (زعفران کی پٹیاں) ¼ چائے کا چمچ

دودھ (دودھ) گرم 3 چمچ

 

ہدایات:

1.ایک سوس پین میں کوکنگ آئل اور ادرک لہسن ڈال کر ایک منٹ کے لیے بھونیں اور ایک طرف رکھ دیں۔

ایک پیالے میں چکن، دہی، لال مرچ پاؤڈر، کالی مرچ پسی ہوئی، ہلدی پاؤڈر، الائچی پاؤڈر، گرم مسالہ2. پاؤڈر، نمک، زعفران کے ٹکڑے، ہری مرچ، لیموں کا رس، تلی ہوئی پیاز، تازہ دھنیا، پودینے کے پتے، ادرک شامل کریں۔ لہسن کو تیل کے ساتھ ڈالیں اور اچھی طرح سے مکس کریں، ڈھانپ کر 2-3 گھنٹے کے لیے میرینیٹ کریں۔

3. پکانے کے برتن میں چاول، میرینیٹ شدہ چکن، باقی ابلے ہوئے چاول، گرم مسالہ پاؤڈر، پودینے کے پتے، تازہ دھنیا، تلی ہوئی پیاز اور صاف مکھن کی پتلی تہہ پھیلائیں۔

4.دودھ میں زعفران ڈال کر اچھی طرح پھینٹ لیں۔

5. ایک برتن میں، تحلیل شدہ زعفران ڈالیں، کچن کے تولیے سے ڈھانپیں اور ڈھکن سے اچھی طرح بند کریں۔

6.گرل کو گرم کریں، برتن کے اوپر کھانا پکانے کے برتن اور بھاری وزن رکھیں اور بھاپ بنانے کے لیے 4-5 منٹ تک تیز آنچ پر پکائیں پھر شعلے کو کم کریں اور بھاپ کو 40 منٹ تک پکائیں اور سرو کریں!