Restaurant Style Biryani – Food Fusion

Ingredients

• Pani (Water) ½ Cup
• Haldee powder (Turmeric powder) ½ tsp
• Namak (Salt) ½ tbs or to taste
• Zeera (Cumin seeds) ½ tbs
• Adrak lehsan paste (Ginger garlic paste) 2 tbs
• Pyaz (Onion) sliced 2 medium
• Chicken 700 gms
• Rafhan corn oil ½ Cup
• Hari elaichi (Green cardamom) 2-3
• Badi elaichi (Black cardamom) 2
• Sabut kali mirch (Black peppercorns) ½ tsp
• Laung (Cloves) 5-6
• Darchini (Cinnamon stick) 2-3
• Tez paat (Bay leaves) 2
• Dhania powder (Coriander powder) 1 & ½ tbs
• Lal mirch powder (Red chili powder) 2 tsp or to taste
• Garam masala powder ½ tbs
• Kali mirch powder (Black pepper powder) 1 tsp
• Tamatar (Tomatoes) chopped 2 medium
• Dahi (Yogurt) whisked ½ Cup
• Hara dhania (Fresh coriander) chopped ½ Cup
• Podina (Mint leaves) chopped ½ Cup
• Hari mirch (Green chilies) 3-4
• Aloo bukhara (Dried plums) 8-9
• Pyaz (Onion) fried
• Chawal (Rice) basmati 700 gms (soaked & boiled until 3/4 th done)
• Biryani masala 1 tbs
• Lemon slices
• Kewra water 2 tbs
• Zarda ka rang (Yellow food color) ½ tsp or as required