Chicken Biryani

CREDITS

By Fatima Asif Latif
@_culinaryinspiration_

RECIPE

Bismillah hir Rahman nir Raheem
-2 chickens cut +4 chicken fillets, washed & drain.
-½ cup Masoor (Back lentils) (can add more if you like) boiled & drained. (I omitted)
-3 onion finely chopped and fried till golden brown.
-5 potatoes peeled, cut in half & fried till halfway done.
3 & ½ cups basmati rice 🍚 boiled. Must be firm. About 7 minutes.Put meat in a dish.
Add:
3 cinnamon sticks3 cloves3 cardamom½ cup lemon juice + 3 tablespoons 1 teaspoon cumin seeds1 teaspoon fine cumin powder (jiro)2 teaspoons fine coriander powder (dhana)3 tablespoons Sujees biryani masala 1-2 teaspoons salt1 teaspoons fine red chilli powder3-4 whole green chillies½ teaspoon tumeric1-2 teaspoons coarse red chillies
½ teaspoon saffron soaked in ¼ cup boiling water. (Add only ½ to meat mixture keep other ½ for rice)
Add some Masoor (Back lentils) to meat
Add ¾ of the fried onions to the meat
½ cup frozen peas
Mix well. Add more lemon 🍋 juice if necessaryIn the boiled rice add some Masoor (Back lentils), some frozen peas and a handful of fried onions. Add the saffron water & mix. Set aside.In a nice size pot add ¼ cup ghee (Clarified butter).
Warm the ghee (Clarified butter) and then allow to cool then follow next step.
Set meat at the bottom and some of your potatoes. Put rice over meat. Then few potatoes. Leave in fridge overnight. Steam biryani 40 minutes on high, 20 minutes on medium and 30 minutes on low heat. Add a little water for steaming. To see if biryani is done put the back of a spoon in the centre of pot. See if all water has dried out.
Enjoy 🍴 🍹 🍱
Learnt it from my dad & mum💝

POSTED ON

06 Jul 2019

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