Anarkali Biryani: English - Urdu Recipe

Anarkali Biryani: English – Urdu Recipe

Anarkali Biryani

Anarkali Biryani

Ingredients:

  1. Rice – ½ kg
  2. Boneless chicken  – 375g
  3. Yogurt – 250g
  4. Tomatoes – 2
  5. Onion – 2 thinly sliced
  6. Garlic ginger paste – 2 tbsp
  7. Nutmeg powder – ¼ tsp
  8. Mace powder – ¼ tsp
  9. Mint leaves – ¼ bunch
  10. Whole black pepper – 8
  11. Cloves – 6
  12. Cumin seeds – 1tbsp
  13. Green cardamoms – 5
  14. Big cardamoms – 4
  15. Cinnamon sticks – 4
  16. Cashew nuts – 20g
  17. Pistachios – 20g
  18. Pine nuts – 20g
  19. Red food colour – 1 tsp
  20. Few bay leaves
  21. Crushed pomegranate seeds – 2tbsp
  22. Dry plums – 50g
  23. Cumin powder – 1 tsp
  24. Red chili powder- 2 tbsp
  25. Turmeric powder – 1 tsp
  26. Kewra water – 2 tbsp
  27. Salt to taste
  28. Ghee – 1 cup

Method:

  • In a bowl marinate chicken with ½  tsp garlic ginger paste, salt, 1 tsp red food colour, 1 tsp red chilli powder, ½  tsp turmeric powder, ½  tsp cumin powder and mix it well with your hands.
  • In a pan heat little oil and cook the marinated chicken until done. Remove it from heat.
  • In a wok heat water for rice. Add bay leaves, 2 cinnamon sticks, ¼  tsp cumin seeds and salt in water. When water starts boiling add rice.
  • In other pan heat 1 tbsp of ghee and roast all the nuts in it till they change their colour in light golden. Remove them from heat.
  • Heat 1 cup ghee in a pan, add big and small cardamoms, cloves, bay leaves, 2 cinnamon sticks and whole black pepper and fry it for 1-2 minutes.
  • Add garlic and ginger paste and onions together.
  • Let them cook till they change colour in light brown, and then add 1 tsp cumin seeds.
  • Now cook it till the onions change its colour into golden brown.
  • Add tomatoes and lower the flame.
  • Cook it for 2-3 minutes and then add 1 1/2 red chilli powder, 1 tsp cumin powder, 1 tsp turmeric powder and salt. Mix it and then add yogurt mix well, then add nutmeg powder and mace powder mix them well.
  • In gravy add layer of chicken, mint leaves, dry plums and pomegranate seeds.
  • When rice are half cooked add layer of drained rice on gravy.
  • Then add roasted nuts and remaining rice.
  • Add kewra and 2 tbsp ghee on top and now cook it covered.
  • First increase the heat for 1 minute and when steam forms then lower the heat and put the biryani on dum for 10-15 minutes.
  • Serve hot with raita and salad.





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