Signature Recipes

Biryani is believed to be of Persian origin and was later brought to the Indian Subcontinent by the Mughals. There is another legend that states that Biryani was brought to the Indian Subcontinent by Timur Gurkani (Taimur) who was a Turk-Mongol conqueror and the founder of the Timurid dynasty.

If there is one dish that everyone from Pakistan, India, and Bangladesh love, that is Biryani without any doubt. Biryani is the epitome of Pakistani and Indian flavors that one can taste in a rice dish. This Biryani recipe is not your typical Chicken and Rice recipe, rather your taste buds will find out the taste of authentic Pakistani Food and Indian Food. Biryani was considered to be a royal dish as it was made by the royal kitchen’s chefs for the Mughals. However, upon the decline of the Mughal dynasty, the royal chefs brought those flavors to the streets of India and Pakistan. And now when someone uses the word Street Food in South Asia, Biryani has to top the list of food items that would come to one's mind.

The most beloved variations of Biryani out of all the different ones are:

Karachi Style Biryani

Bombay Biryani

Sindhi Biryani

Mughlai Biryani

Lucknow Biryani

Kolkata Biryani

Hyderabadi Biryani

Thalassery Biryani

Bangalorean Biryani

This Biryani recipe can also be used to cook Beef and Mutton Biryani. It will only require additional time for cooking the meat as beef and mutton need more time to become tender as compared to chicken. This recipe can also be used for Veg Biryani by substituting the meat with mixed vegetables. No matter what, meat or veg substitution you use, your mouth will be enriched with all the flavors from the spices in this recipe.

The heat intensity can be adjusted by reducing the amount of Red Chili Powder and the number of Green Chillies.

Biryani Rice Ingredients:

Sella Rice (Best Quality Saila Chawal) - 4 cups

Water (Paani) - 13 cups

Salt (Namak) - 2 heaped tablespoons

Bay Leaves (Tez Pattay) - Quantity: 2

Cinnamon Stick (Daar Cheeni) - Quantity: 1

Black Cardamom (Bari Elaichi) - Quantity: 2

Cumin Seeds (Safaid Zeera / Safaid Jeera) - 1 teaspoon

Star Anise (Badiyan ka Phool) - 1 tablespoon

Milk (Doodh) - 2 tablespoons

Yellow Food Color (Khanay ka Rung)

Pandan Extract (Kewra / Kewda) - 3 drops

Biryani Meat Ingredients:

Oil (Tail) - 1 cup

Onions (Pyaaz) - 3 medium-sized sliced onions (approx. 250 g or 8.8 ounces)

Cloves (Laung) - Quantity: 13

Green Cardamoms (Hari Elaichi) - Quantity: 16

Black Cumin (Kala Zeera / Kaala Jeera) - 1 teaspoon

Whole Black Pepper (Kali Mirch) - 1 teaspoon

Chicken (Murghi) - 2.2 pounds or 1 kilogram

Garlic Paste (Lehsun Paste) - 1 heaped tablespoon

Ginger Paste (Adrak Paste) - 1 heaped tablespoon

Salt (Namak) - 1 tablespoon

Red Chili Powder (Pisi Laal Mirch) - 1 heaped tablespoon

Potatoes (Aloo) - Quantity: 2 potatoes cut into cubes

Water (Paani) - 3/4 cup

Tomatoes (Timatar) - 4 medium-sized chopped potatoes

Whipped Yogurt (Dahi) - 1 cup

Dried Plum (Aloo Bukhara) - Quantity: 12 (Presoaked in water)

Lime Juice (Leemo ka Russ) - 2 limes

Green Chillies (Hari Mirchein) - Quantity: 12 Slit Chillies

Nutmeg Powder (Jaifil Powder) - 1 pinch

Mace Powder (Javitri Powder) - 1 pinch

Cilantro (Hara Dhania / Coriander) - 1 cup

Mint Leaves (Podinay kay Pattay) - 1/2 cup

Pro Tip:

Pour 1 tablespoon Oil and 1 tablespoon of water into the pan prior to the final layering to prevent the rice from sticking to the bottom

#Biryani #Tasty #RamzanSpecial #RamadanSpecial #Eid #Dawat #Yummy #Chicken

Arabian Chicken Mandi Ingredients/ Chicken Mandi ke Ajza:

2 kg or 4.4 lbs full chicken/salim murghi

1 tbsp fennel seeds/sonf

2 tbsp corriandar seeds/ sabat dhania

1 tbsp cumin/sufaid zeerah

1 tsp garam masala powder/ pisa hua garam masalah

2 tbsp vinegar/sufaid sirka

2 tbsp olive oil / zetoon ka tail

2 tbsp garlic paste/lehsan pisa hua

2 tbsp ginger paste/pisi hui adrak

1 tsp salt heaped/ namak

1 tsp black pepper heaped/pisi hui kali mirch

4 tbsp lemon juice

2 tbsp oil for brush/ tail

1 tsp paprika/ kashmiri mirch pisi hui

Mandi Rice Ingredients / Mandi ke Chawal ke Ajza:

4 cups basmati rice/chawal

1 big size onion (250 g)/piaz

4 tbsp butter/ makhan

1 bay leaf/taiz patta

8 green cardamoms/ hari ilaichian

1 chicken’s backbone for stock

1 tbsp garlic paste/ lehsun ka paste

2 tbsp mandi masala

2 tsp salt heaped/ namak

6 cups water/pani

1 whole lime/ pura leemo

1 pinch yellow food color/ zardah rang

Tomato Salsa Ingredients / Timatar ki Chutney ke ajza:

4 tomatoes 300 gm/ timater

4 green chilies/ hari mirchain

1/2 tsp salt/ namak

1 tsp crushed red chillies/kuti laal mirchen

1 tsp garlic paste/ pisa lehsan

2 tbsp lemon juice/ leemo ka ras

#Chicken #Mandi #Recipe #DesiFoodsUSA #DFUSA