CHICKEN DEGI BIRYANI

Nadia Naziri
Jun 18, 2020
2 min read

Updated: Feb 24, 2021

Recipe Credits: Huba Akbar

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INGREDIENTS:

Huba Akbar's Daigi Biryani Recipe:Mutton/Beef/Chicken 1 kg

Rice - 4 cups

Yogurt - 6 oz

Ginger & Garlic paste – 2 tablespoons

Chopped Onions - 2-3

Tomatoes chopped - 3 medium or small sized.

Red Chili Powder - 2 teaspoons (adjust the spice according to your liking, more if you want more spicy)

Red chili flakes – 1 teaspoon

Turmeric Powder – ½ teaspoon

Salt to taste

Mint Leaves chopped –1 cup

Chopped Coriander - 1 ½ cup

Green Chilies – 4 -5

Cinnamon (small sticks) – 2

Cardamom - 2

Cloves - 3

Milk- 4 -6 tablespoons

Dry plum (aaloo bukhara) - 5

bay leaves- 2-3

lemon juice -3 tablespoons

½ teaspoon biryani essence

Kewra water – 1 tablespoon

Yellow/Orange Color a pinch

Chaat Masala 1 teaspoon

Oil 1 cup

METHOD:

Method : 1. In a pan, add oil, add chopped onions, fry till they turn golden brown. Now in a blender, blend fried onions, chopped tomatoes and green chilies. 2. In a bowl, for marinating, add meat, ginger/garlic paste and all the spices mentioned above, dry plums, squeezed lemon juice, keep this bowl aside for half an hour. 3. In a pot, add marinated meat, cardamom, cinnamon, cloves, mint leaves, chopped coriander, cumin, salt and the paste of onions, tomatoes and green chilies which was blended before. 4. Cook the rice with bay leaves, green chili and cloves and drain the water, it’s better to semi cook so that it gets fully cooked at the time of dum. 5. When the meat is fully cooked, layer the gravy on the bottom, then rice in the pot then gravy and repeat. 6. Add milk mixed with color then layer (after every layer of rice and gravy-repeat two times if you have two layers) and one tablespoon kewra water and add to the rice, spread this mixture over the top layer rice. 7. Add one teaspoon biryani essence and mix it. Biryaniiiiiii is ready!