• Overview
  • Ingredients
  • Directions
  • Reviews

This traditional biryani originates from the Sindh region of Pakistan. It is generally spicier than regular biryani.

 

  • Chicken 1 kg
  • Kohinoor Basmati Rice 2 ½ cup
  • Plum 5 - 6
  • Red chilli powder 1 ½ tbsp
  • Turmeric powder 1 tsp
  • Garam masala 1 tsp
  • Coriander powder 2 tbsp
  • Ginger garlic paste 1 ½ tbsp
  • Tomato 4
  • Potato 4
  • Green chilli 6
  • Mint 1 bunch
  • Lemon 4
  • Yogurt 1 ½ cup
  • Onion 4 (sliced)
  • Milk 1 cup
  • Food colour 1 pinch
  • Oil 1 ½ cup

 

 

  • Put oil in a pan and pre heat oil and cook onion in it till it become golden brown.
  • Take it out on absorbent sheet.
  • Now put chicken, salt and ginger garlic paste and cook it till water dries.
  • Blend brown onion, turmeric powder, coriander powder, garam masala, chili powder and yogurt together
  • Add the mixture in chicken along with plum and stir fry.
  • Cook it for 5 minutes and add ½ cup of water.
  • Boil Kohinoor Basmati Rice by adding salt, little mint leaves and green chili, drain when it’s partially cooked.
  • Fry tomato and potato, put lemon juice, mint and green chilli in chicken and mix it well.
  • Layer half of rice and spread chicken batter on top of it, then put remaining rice.
  • Now add mint and green chilli and add food color dissolved in milk, pour on top, cover the lid and simmer.
  • Serve Hot

 

Not reviewed yet

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