Chatpati Chicken Biryani By Sara's Haute Cuisine

STEP BY STEP PICTURES

Biryani is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the Country (Pakistan)My Chatpati Biryani recipe has spice flavors taste of herbs,Tamarind, plum and enormous details of each spice.here's my recipe which has all the herbs and spices and the taste is just phenomenal I bet you guys will love it.

Ingredients for Rice:

5 cups Basmati Rice

(boil with 2 tbsp of salt,

6 to 8 black pepper 

2 Black cardamom 

3 to 4 green cardamom 

Cinnamon stick 1 inch piece 

Anise star 2

Bay leaves 2 ) rice should be 3/4 done.

ingredients for chicken marinade :  

Chicken legs 1500 gram/1 & half kg / 10 legs 

(I used legs u can use your favourite part of chicken or u can go with mix boti)choice is your's. 

Ginger garlic paste 1 tbsp 

Juice of two fresh medium sized lemons 

Tamarind pulp ½ cup 

Chaat masala 1 tsp 

Red chili powder 1 tsp 

All spice powder ½ tsp

Coriander powder 1 tsp 

Turmeric powder ½ tsp 

Salt 1 tsp 

Oil 2 tbsp 

Mix all ingredients well,cover and keep it in refrigerator for at least 2 hours. 

Ingredients for Masala or curry:

1 large onion 

Ginger garlic paste 1 tbsp 

Tomatoes 3 chopped medium sized 

Coriander powder 1 tsp 

Red chilli flakes 2 tsp 

Turmeric powder 1/4 tsp 

Cumin seeds 1 tbsp

Salt 1 tsp (u can adjust according to your taste buds )

Yogurt 1 cup 

Oil 3/4 cup 

Aloo bukhara / dried plum 6 to 8 (soak in half cup water for 2 hours )

Sliced Green chilies 3 to 4

Ingredients for topping : 

1 cup brown onion 

A hand full of mint leaves

A hand full of coriander leaves  (optional )

1/4 cup of milk mix in 1/8 tsp of yellow food colour

In a karahi boil 1/4 cup of water and add Marinated chicken stir it and cook on medium low flame for 20 mints with lid on. (If you are using mix boti then skip water and reduce time from 20 to 15 minutes )

After 20 mints Remove lid and cook on medium high flame until all water dries. 

On the other side prepare masala for biryani.

In your cooking pot add oil and sliced onions let it cook until golden brown then add ginger garlic paste cook for 30 seconds then add in tomatoes and a splash of water and all seasonings stir well and add 1/2 cup of water and cook until tomatoes become tender with lid on.

Then add yogurt and cook until curry leaves oil.

Pour That curry,soaked aloo bukhara & green chilies in cooked chicken mix well and let it simmer for 30 seconds with lid on.

Layering :

In your pot add rice , half chicken again rice and remaining chicken and finally rice and at the top sprinkle brown onion , mint leaves and yellow food colour. 

Cover your pot and simmer/dum for 10 to 15 minutes. 

Then fluff up rice,dish out and enjoy with your favourite raita ,chatni, kachoomar or salad. 

 

Marinade Chicken

Put it in Refrigerate for 2 Hours 

Cook Until all Water Dry

Fry Onion

Add Ginger Garlic Paste

Add Tomatoes 

All Seasonings

Add Yogurt & Cook Until Masala Leaves Oil 

In Cooked Chicken add Cooked Masala,Plum & Green Chilies 

Simmer for 30 Seconds

Layer Boiled Rice

Then Chicken

Again Layer of Rice,Brown Onion,Mint Leaves & Yellow Food Colour

Simmer for 10 Minutes

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