Al Rehman Chicken Biryani
Brown 2 medium onions and keep them aside. Next prepare all the spices and ingredients
1
1 kg chicken,3 sliced tomatoes,3 green chillies,1/2 bunch coriander and mint each,10 dried plums
2
3 bay leaves, 1 star anaise,3 tbsp cumin seeds,cloves, peppercorn, cardamon, cinnamon,1 chicken cube
3
Mix 1 tsp red chili powder, 1 tsp turmeric, 1 tsp cumin powder, 1/2 tsp salt, 1 tsp coriander powder
4
Seperately peel and cut 2 medium sized potatoes and soak in water
5
Soak 3 cups sela rice for 1 hour before cooking
In a large pot, pour 1/2 cup oil and add 2 tbsp ginger, 2 tbsp garlic paste and add chicken
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Fry the chicken until it changes color and add the potatoes
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Add the spices to the chicken
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Next add 3 tbsp of Shan Bombay Biryani masala
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Mix well until all spices are combined with the chicken
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Now add 1cup of water
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Let the chicken and potatoes cook for 15 mins or until tender
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Next add the tomatoes to the fried onions with green chillies, coriander and mint in a bowl
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Mix all of them together
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Add dried plums to onions tomato mix
15
Boil the presoaked rice with 2 tbsp salt and 1 tbsp oil
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Half of the rice will be boiled less and cooked with chicken.The remaining half will be parboiled.
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Once the chicken is tender, take out the potatoes so that they dont get extra soft.
18
Now add onion tomato mix on the chicken, reduce to low heat. Dont worry about the water in chicken.
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Add 1 tsp chaat masala
20
Sprinkle orange food color
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Now add 2tsp kewra water
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Add 1tsp garam masala
23
This is how it will be, chicken still has water which will be cooked with the less boiled rice
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After boiling for 10 mins, take half uncooked rice and lay on the chicken mix and let the rest boil
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This is how the rice state would be, it will still be hard to break
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Put the chicken with rice on high flame for 2 mins,the remaining half is still boiling
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Cover with the lid for 2 minutes. Alternatively strain the water from the boiling rice
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Add potatoes to the rice and add the remaining strained rice
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Drizzle 1/2 cup olive oil on top of the rice and cover and cook on high heat for 3 mins
30
Next cover and cook on medium heat for 3 minutes and then low heat for 5 minutes
31
Remove the lid, and mix well
32
Serve hot with mint,coriander, cumin, yogurt sauce (raita) and salad.
This recipe is a remake of the original recipe by Chef Shahid Jutt with some variations.
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