Chicken Biryani Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Chicken Biryani is an ever-classic. You can never go wrong with this one if you make it using this recipe.

Watch this Masala TV video to learn how to make Chicken Biryani and Lagan Seekh Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 23 March 2021.

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Chicken Biryani :
Boneless chicken 1 kg
For the marination :
Yogurt 1/2 cup
oil 1 tbsp
Biryani masala 2 tbsp
Salt 1 tsp
Coriander powder 1 tsp
Cumin powder 1/2 tsp
Red chili powder 1 tsp
Turmeric powder 1/4 tsp
Nutmeg powder 1/4 tsp
S ugar a pinch
Whole spices :
Bay Leaves 3
whole cloves 5
whole black cardamoms 2
Star anise 3
Green cardamoms 3
Cinnamon 2
Cumin seeds 3/4 tsp
Whole black peppercorns 1/2 tsp
Rice :
Rice 1-3/4 cups
Salt 1 tbsp
oil 1 tbsp
Lemon juice or vinegar 1 tsp
For Biryani:
oil 1/4 cup
Clarified butter 2 tbsp
Onions thinly sliced 2
garlic cloves crushed 6
Ginger crushed 1- inch
Tomato chopped 1
Green chillieschopped 2
Dried plums 5
Salt ½ tsp
Garam masala 1 tsp
Red chili flakes 1/2 tsp
kewra essence 1 tsp
Lemon juice 1 tsp
Layering/topping :
Chaat masala 1/2 tsp
oil 1 tbsp
Coriander leaves chopped 1/4 cup
Mint leaves chopped as required
Yellow/orange colour pinch of
Lemon thinly sliced 1
For serving:
Raita or yogurt for serving
Combine the chicken with the yogurt, oil, biryani masala, salt, coriander powder, cumin powder, red chili powder, turmeric powder, nutmeg powder and pinch sugar. Cover and refrigerate for at least 2-3 hours, ideally overnight. Heat oil and ghee, add onions and sauté until the onions are golden. Deglaze the pan with ¼ cup water. Once the water dries up, add the whole spices, garlic, and ginger and sauté. Add the chicken with its marinade and sauté until it changes colour. Add the tomatoes, green chillies and dried plum and stir to coat. Add ½ cup water and bring to a gentle boil. Allow the chicken to cook until done. Add salt, all spice powder and red chili flakes. Add kewra water and lemon juice. Meanwhile boil rice in water, salt, oil and lemon juice/vinegar and once rice is 3/4 done, drain and set aside.
Lightly oil the bottom of a deep pan. Layer half of the drained rice. Sprinkle little chaat masala on top of the rice. Add in all the chicken, and top with the remaining rice. Drizzle in the colored milk and oil. Put the coriander leaves, mint leaves and the remaining chaat masala. Arrange the lemon slices on top. Place a tawa underneath the pan to diffuse the heat. Layer the lid with a kitchen cloth (or aluminum foil) and seal tightly. Turn on the heat to medium and allow the biryani to develop steam for 4-5 minutes. Then turn down to the lowest heat and allow it to cook in its steam for 20 minutes. To serve, remove biryani in a platter and serve hot with yogurt or raita.

Lagan Seekh:
Beef mince 500 gm
Oil to fry
Fried onions ½ cup
Potatoes, boiled and mashed 3
Green chilli paste 1 tbsp
Ginger garlic paste 2 tbsp
Red chilli powder 1 tsp
Turmeric powder ½ tsp
Cumin seeds, roasted and grounded 1 tbsp
Coriander seeds, roasted and grounded 1 tbsp
Salt ½ tsp
clarified butter 1 tbsp
Coriander, chopped 3 tbsp
Other ingredients:
Eggs 5
Chilli garlic sauce 3 tbsp

Grind the fried onions. Mix beef mince, mashed potatoes, crushed onion, 1 egg and all ingredients of list 1. Mix well. In a greased dish spread the meat mixture.
Beat remaining 4 eggs in a bowl and season with a pinch of salt and ¼ teaspoon red chilli powder. Spoon eggs over the mincemeat. Heat ¼ cup oil until smoking hot then spoon all over the eggs. Bake dish at 180 degrees C for 25-30 minutes until eggs are cooked. Enjoy with chilli garlic sauce and ketchup.

Tazapk source


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