Special Chatkhara Biryani

By Food Fusion · 150 min

Ingredients

Instructions

1. In a bowl, combine the yogurt, ginger garlic paste, crushed green chillies, red chilli powder, turmeric, garam masala, roasted crushed cumin, coriander powder, Kashmiri red chilli powder, pink salt, Bombay biryani masala and lemon juice, and whisk well.
2. Add the chicken and coat it evenly with the marinade.
3. Cover and marinate for 2 hours.
4. Heat the cooking oil in a pot.
5. Fry the potatoes on medium heat until light golden, then remove and set aside.
6. In the same oil, fry the onions on medium heat until golden brown.
7. Remove half of the fried onions and set them aside.
8. Add the tomato puree and cook for 1-2 minutes.
9. Add the black peppercorns, cloves, star anise, black cardamom, green cardamom, cumin seeds and bay leaves, and stir well.
10. Cook on medium heat for 4-5 minutes, until the oil separates.
11. Add the marinated chicken, mint, fresh coriander and green chillies, and stir well. Cook on medium heat for 4-5 minutes.
12. Add the fried potatoes, mix, and cook on medium heat for 10 minutes, stirring occasionally.
13. In a bowl, mix the reserved fried onions, mint, fresh coriander, dried plums and crushed pickle to make the layering mixture. Set aside.
14. Spread the layering mixture and the boiled rice over the prepared chicken korma. Poke holes with the back of a spoon and pour the orange colour and kewra water mixture into the holes.
15. Add the banaspati, cover the pot with a cloth and lid, cook on high heat for 5 minutes, then lower the heat and steam for 15-20 minutes.

Summarized from Food Fusion's video. Watch it for the details.

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