Chicken 🍗 biryani
By Fatima Asif Latif
Bismillah hir Rahman nir Raheem
-2 chickens cut +4 chicken fillets, washed & drain.
-1⁄2 cup Masoor (Back lentils) (can add more if you like) boiled & drained.
-3 onion finely chopped and fried till golden brown.
-5 potatoes peeled, cut in half & fried till halfway done.
3 & 1⁄2 cups basmati rice 🍚 boiled. Must be firm. About 7 minutues.
Put meat in a dish.
3 cinnamon sticks
1⁄2 cup lemon juice + 3 tablespoons
1 teaspoon cumin seeds
1 teaspoon fine cumin powder (jiro)
2 teaspoons fine coriander powder (dhana)
1 & 1⁄2 tablespoons ginger garlic paste
2 tablespoons chilli garlic paste
1 teaspoon najmas all purpose masala
1-2 teaspoons salt
1 teaspoons fine red chilli powder
3-4 whole green chillies
1⁄2 teaspoon tumeric
1-2 teaspoons coarse red chillies
1⁄2 teaspoon saffron soaked in 1⁄4 cup boiling water. (Add only 1⁄2 to meat mixture keep other 1⁄2 for rice)
Add some Masoor (Back lentils) to meat
Add 3⁄4 of the fried onions to the meat
1⁄2 cup frozen peas
Mix well. Add more lemon 🍋 juice if necessary
In 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 1⁄4 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💝