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Al Rehman Chicken Biryani
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Brown 2 medium onions and keep them aside. Next prepare all the spices and ingredients
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1 kg chicken,3 sliced tomatoes,3 green chillies,1/2 bunch coriander and mint each,10 dried plums
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3 bay leaves, 1 star anaise,3 tbsp cumin seeds,cloves, peppercorn, cardamon, cinnamon,1 chicken cube
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Mix 1 tsp red chili powder, 1 tsp turmeric, 1 tsp cumin powder, 1/2 tsp salt, 1 tsp coriander powder
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Seperately peel and cut 2 medium sized potatoes and soak in water
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Soak 3 cups sela rice for 1 hour before cooking
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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
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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.
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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
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Sprinkle orange food color
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Now add 2tsp kewra water
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Add 1tsp garam masala
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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
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Next cover and cook on medium heat for 3 minutes and then low heat for 5 minutes
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Remove the lid, and mix well
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Serve hot with mint,coriander, cumin, yogurt sauce (raita) and salad.
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This recipe is a remake of the original recipe by Chef Shahid Jutt with some variations.
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