Al-Rehman Biryani

Nadia Naziri
Apr 8, 2021
1 min read

Updated: Apr 9, 2021

Recipe Credit - Chef Shahid Jutt

https://youtu.be/mIIrxiZrTEs

INGREDIENTS:

1.25 kg chicken 1 kg rice 4 medium thinly sliced tomatoes 10-12 green chillies 1 bunch mint leaves roughly chopped 5-6 brown fried onions 1/2 cup dried plums 2 tbsp whole Garam masala (black pepper corns, nutmeg, cinnamon sticks, green cardamoms, star anise, bay leaves) Salt to taste 2 tbsp gg paste 1 tbsp chicken powder 1 tbsp cumin powder 2 tbsp coriander powder 2 tbsp red chili powder 1 1/2 tsp turmeric powder 1 1/2 tsp Garam masala powder 1.5 tsp Chinese salt 3 tbsp kewra water

METHOD:

Fry gg paste in oil.
Add 2 glass water, chicken and all spices.
Cook for 2 mins uncovered on full flame. Off the flame.
Mix mint leaves, fried crushed onions, tomatoes, green chillies and dried plums altogether.
Spread it over chicken. Sprinkle Garam masala. Sprinkle 1 tbsp orange food color over it. Add kewra.
Spread 1st layer of half cooked rice. Now turn on the flame.(high) and add remaining full cooked rice.
Add 1/2 cup oil.
Cover and Cook on high flame for 8-10 mins
Give dum of 4-5 mins.
Insert a spoon in between to check if there is water left or not.