Hyderbad biryani Gazebo style 1 chicken1 tablespoon garlic1 teaspoon najmas masala or similar1 box Shan Bombay biryani masala1 teaspoon chilli powder1 teaspoon crushed chilli powderJuice of 1 lemonPinch of lemon flakes1-1.5 cup yoghurtSaffron strandsMarinate chicken in above ingredients. 6 sml-med potatoes cut in 2 Deep fry potatoes on low heat until jus cooked. Donot let dem brown. Set aside Boil 3 ½ cups rice until just cooked. Drain and set aside. Heat ghee (Clarified butter) in flat bottom pot. Fry 2 medium onions until they jus abt changin colour.Then add 3 medium tomatoes liquidised and 2 tablespoon tomato puree. Add salt to taste, 1 teaspoon chilli powder and ½ teaspoon tumeric. Allow this to braise then add marinated chicken. Cook on hi heat with pot lid open. Add fried potatoes abt halfway thro cooking. Let chic and potatoes cook until a thick gravy is achieved and oil wil float to the top. Remove from heat. Take 4 small karais. Add 2tbl ghee (Clarified butter). Sprinkle a thin layer of boiled rice. Then layer chicken mixture. Add chopped dhania (coriander), mint leaves and whole green chillies. Top with rice. Dot with butter and a sprinkling of saffron. Dough topping.3 cups flour1 teaspoon salt 2 tablespoon ghee (Clarified butter)3 tablespoon yoghurtWater to make dough. Roll out into discs and place over karai making sure to seal properly. Steam for 1-1.5 hour in a preheated oven on 180. Bon Appetit :) Fatima Akoo today I used woolies puff pastry instead of the dough for the topping. Worked just as well. Only, If using pastry and you find it browning too much, cover with foil and continue cooking.
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Recipe credit ; Yasmin Tar
Picture credit : Yasmin Tar
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