Anarkali Biryani: English – Urdu Recipe

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.