Special Bombay Chicken Biryani
Chef: Sadia Rehman And Fatima Gulzar
Ingredients
1. Mutton or chicken 1 kg, washed / cleaned, cut into pieces
2. Rice basmati 1 kg, soaked for 15 minutes
3. Potatoes 4, steam lightly, peel and cut into large pieces
4. Tomatoes 6, quartered
5. Onions 4 medium, finely sliced
6. Mint 1 bunch, finely chopped
7. Green chillies 6 whole
8. Ginger-garlic paste 1, 1/2 tbsp
9. Dried plums 1 cup, soaked in hot water.
10. Red chillies 1 tbsp, powdered
11. Coriander 2 tbsp, powdered
12. Peppercorns 6
13. Cloves 4
14. Cardamoms 6
15. Black cumin seeds 1 tsp
16. Yellow food color 1/4 tsp
17. Salt to taste
18. Yogurt 1 cup
19. Hot milk 1 cup
20. Ghee/oil 1 cup
21. Lemon juice of 2
Cooking Method
1. Combine mutton or chicken with yogurt, ginger-garlic, red chili powder and green chillies, coriander, mint, lemon juice, plums and salt.
2. Mix well and set aside for half an hour.
3. Heat oil in a pan and fry onions till golden brown.
4. Move half of it to absorbent paper.
5. To the remaining half in the pan add the marinated meat.
6. Cook on low heat, do not add water, when the liquid dries fry a little and remove from heat.
7. Deep fry the potatoes and separately fry the tomatoes in a little oil and add both to prepared curry.
8. Boil the rice with cardamoms, black pepper, cloves and salt.
9. When the rice is half done drain in a strainer.
10. Put a little oil in the base of pan and make a layer of half the rice. Then put a layer of the prepared curry and cover with a second layer of rice, pour in warm milk and sprinkle food color on top of it.
11. Cover tightly and steam on very low heat for 15 minutes.
Serve hot with raita.
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