4:53 pm - Wednesday October 18, 2017

Anarkali Biryani

Ingredients

  • Rice-1/2 kg
  • Boneless Chicken-375 gm
  • Yogurt-250 gm
  • Chilies (chopped)-5 green
  • Tomatoes (chopped)-2
  • Onion sliced-2
  • Garlic/Ginger paste-2 tbsp
  • jailfel and jalwatrey powder-1/2 tsp
  • Fresh coriander, chopped-¼ bunch
  • Mint leaves, chopped-1/4bunch
  • Whole black pepper-8
  • Cloves-6
  • Cumin seeds-1 tbsp
  • Green cardamoms-4
  • Cinnamon-4 sticks
  • Cashew nuts20
  • Pistachios-20
  • Pinus gerardiana (chilgoza)-20
  • Red food color-1 tsp
  • Bay leaves-Few
  • Crushed pomegranate seeds (anardana)-2 tbsp
  • Dry plums-50 gm
  • Cumin powder-1 tsp
  • Red chili powder-2 tbsp
  • Turmeric powder-1 tsp
  • Kewra Essence-2 tbsp
  • Salt-to taste
  • Ghee-1 cup

Method

  • Heat 1 cup 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.
  • Add garlic and ginger paste and onions together.
  • Let them cook it for a while, then add1 tsp cumin seeds. Now cook it till the onions change its color into golden brown.
  • Add tomatoes and green chilies and lower the flame. Cook it for 2-3 minutes and then add 1 1/2 red chili powder, 1 tsp cumin powder, 1 tsp turmeric powder, salt, mix it and then add yogurt.
  • Take a bowl marinate chicken with 1/2 tsp garlic ginger paste, salt, 1 tsp red food color, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp cumin powder and mix it well with your hands.
  • In a pan heat little oil and sauté the marinated chicken for 4-5 minutes. Remove it from heat.
  • In other pan heat 1 tbsp ghee and roast all the nuts in it till they change their color in light golden. Remove them from heat.
  • In a cooking bowl heat water for rice. Add bay leaves, 2 cinnamon sticks, 1/4 tsp cumin seeds and salt in water. When water starts boiling add rice.
  • In a gravy add layer of chicken, coriander and mint leaves, dry plums and pomegranate seeds. When rice are half cooked add layer of drained rice on gravy. Then add roasted nuts and remaining rice.
  • Add kewra and 2 tbsp ghee on top and now cook it covered. First increase the heat for 1 minute and when steam forms then lower the heat and put the biryani on dum for 10-15 minutes.
  • Serve hot with raita and salad.
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Filed in: Rice

One Response to “Anarkali Biryani”

  1. Ammna Mir
    June 8, 2011 at 3:42 pm #

    I have tried Anrkali Biryani and it was delicious, tasty , yummy and out of this world. Thanks for uploading 🙂

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