Anarkali Biryani Recipe

Ingredients

Rice 1/2 kg
Chicken 375 gm boneless
Yogurt 250 gm
Green chillies 5 chopped
Tomatoes 2 chopped
Onion, 2 thinly sliced
Garlic Ginger paste 2 tbsp
Mace & Nutmeg powder 1/2 tsp
Fresh coriander 1/4 bunch chopped
Mint leaves 1/4 bunch chopped
Black pepper 8 whole
Cloves 6
Cumin seeds 1 tbsp
Cardamoms 4 green
Cinnamon 4 sticks
Cashew nuts 20
Pistachio 20
Chilghozah 20
Red food color 1 tsp
Bay leaves Few
Pomegranate seeds 2 tbsp crushed
Dry plums 50 gm
Cumin powder 1 tsp
Red chilli powder 2 tbsp
Turmeric powder 1 tsp
Kewra essence 2 tbsp
Salt to taste
Ghee 1 cup

Cooking Method

1. Heat ghee in a pan, add big and small cardamoms, cloves, bay leaves, 2 cinnamon sticks and whole black pepper and fry it for 1-2 minutes.
2. Add garlic and ginger paste and onions together let them cook till they change colour in light brown.
3. Then add cumin seeds now cook it till the onions change its colour into golden brown.
4. Add tomatoes and green chillies and lower the flame.
5. Cook it for 2-3 minutes and then add red chilli powder, cumin powder, mace and nutmeg powder, turmeric powder and salt, mix it and then add yogurt.
6. In a bowl marinate chicken with garlic ginger paste, salt, red food colour, red chilli powder, turmeric powder, cumin powder and mix it well with your hands.
7. In a pan heat little oil and sauté the marinated chicken for 4-5 minutes remove it from heat.
8. In another pan heat 1 tbsp ghee and roast all the nuts in it till they change their colour in light golden remove them from heat.
9. In a wok heat water for rice add bay leaves, cinnamon sticks, cumin seeds and salt in water, when water starts boiling add rice.
10. In the gravy add layer of chicken, coriander and mint leaves, dry plums and pomegranate seeds.
11. When rice are half cooked add layer of drained rice on gravy.
12. Then add roasted nuts and remaining rice.
13. Add kewra essence and 2 tbsp ghee on top and now cook with lid covered.
14. Initially cook on a high flame for 1 minute and when steam forms then lower the heat and put the biryani on very light flame for 10-15 minutes, making sure the lid is not removed.
15. Serve hot with raita and salad.
16. Chef Tip: If you use desi ghee it’d be better then banaspati ghee.
17. If you missed any step mention above, you might loose original taste

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