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If you’re craving a spicy and finger-licking biryani bursting with flavor, your search ends here. This recipe is not for the faint of heart, but for those thrill seekers who know what a good biryani tastes like. Your journey comes to a conclusion here.
Ingredients
▪️Rice 4 cups
(boiled with 4 tbsp salt)
Blend all these mention items together and make a mixture.
•Onion 1 large
•Tomatoes 4 large
•Green chilies 6
•Ginger piece 1 inch
•Garlic cloves 5,6
Gravy
•Oil 1 cup
•Onion 1 large
•Ginger garlic paste 2 tbsp
•Cumin seeds 1 tbsp
•Coriander Powder 2 tbsp
•Black pepper whole 6,7
•Cloves 3,4
•Black cardamon 1
•Bombay Biryani masala
•Potatoes 3
•Chicken 16 pieces
•Orange zarda color 1/8 tsp
•Vinegar 1 tbsp
Method
Heat the oil add the sliced onions let them turned slightly golden. Keep the flame medium to high.
Add ginger garlic paste and the blended mixture (it would be 1 full blender jug)
Now add all the spices mentioned under the gravy list. Let every think mix well then add potatoes and chicken.
Cover the lid and leave the flame medium to low so the chicken and potatoes will get tender. Don’t dry the masala of gravy. Potatoes and chicken should be covered with gravy.
When the gravy is ready. Add some oil in another pan. Pour half boiled rice.
Pour the gravy on rice then layer with the remaining boiled rice.
Mix orange Zarda color in vinegar and some water. Pour on one half side of rice.
Keep the pan on already hot steam plate (tawa).
Immediately cover the lid. Keep the flame medium to high. When you feel steam is coming out of the pan slow the flame. Let the biryani cook in steam for more 25 to 30 mins.
Don’t mix all the rice. So you can get some white rice also.
Enjoy with salad and raita.
If you’re craving a spicy and finger-licking biryani bursting with flavor, your search ends here. This recipe is not for the faint of heart, but for those thrill seekers who know what a good biryani tastes like. Your journey comes to a conclusion here.
Ingredients
▪️Rice 4 cups
(boiled with 4 tbsp salt)
Blend all these mention items together and make a mixture.
•Onion 1 large
•Tomatoes 4 large
•Green chilies 6
•Ginger piece 1 inch
•Garlic cloves 5,6
Gravy
•Oil 1 cup
•Onion 1 large
•Ginger garlic paste 2 tbsp
•Cumin seeds 1 tbsp
•Coriander Powder 2 tbsp
•Black pepper whole 6,7
•Cloves 3,4
•Black cardamon 1
•Bombay Biryani masala
•Potatoes 3
•Chicken 16 pieces
•Orange zarda color 1/8 tsp
•Vinegar 1 tbsp
Method
Heat the oil add the sliced onions let them turned slightly golden. Keep the flame medium to high.
Add ginger garlic paste and the blended mixture (it would be 1 full blender jug)
Now add all the spices mentioned under the gravy list. Let every think mix well then add potatoes and chicken.
Cover the lid and leave the flame medium to low so the chicken and potatoes will get tender. Don’t dry the masala of gravy. Potatoes and chicken should be covered with gravy.
When the gravy is ready. Add some oil in another pan. Pour half boiled rice.
Pour the gravy on rice then layer with the remaining boiled rice.
Mix orange Zarda color in vinegar and some water. Pour on one half side of rice.
Keep the pan on already hot steam plate (tawa).
Immediately cover the lid. Keep the flame medium to high. When you feel steam is coming out of the pan slow the flame. Let the biryani cook in steam for more 25 to 30 mins.
Don’t mix all the rice. So you can get some white rice also.
Enjoy with salad and raita.
