I’ve been searching for a good Chicken Biryani Recipe. Do NOT make fun of me. My obsession with food is enough to sit down and note why the most amazing Biryani ever has been part of my family’s diet for years. Here’s the recipe!
The famous Lahori Biryani does not vary a lot from the world famous Hyderabadi Biryani, but comes with a twist, with the dominant taste of onions and the faint punch of lemon juice. Paired with sweet Zarda, classic Lahori style, this promises to be a feast even when dinner is for two.
1 Kg Chicken
1 Commercial Cup Yogurt
1 Tbsp Garlic-ginger paste
4 to 5 Green Chilis (chopped)
1 Tbsp Red Chili Powder
½ Tsp Turmeric Powder
1 Tsp Garam Masala Powder
1 Tbsp White Zeera
1 Tbsp Dhaniya Powder
A small amount of un-powdered Garam Masala
Juice of 2 lemons
1 Cup Cooking Oil
Place Chicken in a bowl. Add all ingredients into the chicken, except Onions, Tomatoes, Cinnamon and Lemon Juice, and set aside to marinade for 2 hours. The Chicken can be cooked right away, but marinating it ‘brings out the taste’ as they say.
Take one cup of Oil in a large pot. Add 3 chopped Onions and cook till they turn light brown. Add the chicken and marinade mixture and mix. Cook for 10 minutes on high heat. Then add 2 chopped tomatoes and the juice of two lemons. Cover the poet and let it cook on low heat, until chicken is done.
Boil Rice (700g) with 1 Tbsp of salt. Add a stick of Cinnamon when boiling. Do NOT over-cook rice. Drain. Add the cooked rice over the chicken mixture in the pot. Do not mix as yet. Put yellow Zarda color and melted butter on top of the rice, cover the pot with a foiled-up lid (preferably), and let it sit on a very low flame. This process is called Dum. After 10 minutes of Dum, the Biryani is ready.
4 cloves of Elaichi
Almonds (peeled and sliced), as many as you like
Dried coconut slices, as many as you like
1 Tsp Zarda color
1 Cup Oil
Take water in a big pot and add 1 Tsp Zarda color. When water is hot, add Rice and boil until half cooked. By this time, the rice must have turned yellow (Zarda color). Take another pot, add 1 cup Oil and heat. Add Elaichi, Almonds and Mevas. Cook until everything turns light brown. Turn off heat. Add sugar and half a cup of water to the pot. Dissolve sugar by mixing. When sugar is dissolved, add the half-cooked rice and mix. Cover with a foiled-lid and cook on medium heat for 5 min (Dum), mix and leave for Dum on low heat for 5 minutes.