Extreme Chicken Biryani Recipe By Food Fusion

Extreme Chicken Biryani recipe for extreme biryani lovers. This recipe brings out the best of what a chicken biryani should be. To get perfect biryani rice use #FalakExtreme and follow method as shown. #HappyCookingToYou #FoodFusion #FalakRice #StayHome #StaySafe

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Extreme Chicken Biryani
Serves 6-8
Recipe in English:

Ingredients:
-Falak Extreme basmati rice 750g (4 Cups)
-Water as required
-Water 2 litre
-Darchini (Cinnamon sticks 2-3
-Badiyan ka phool (Star anise) 1
-Tez paat (Bay leaves) 3
-Namak (Salt) 1 & tbs or to taste
-Hari elaichi (Green cardamom) 5-6
-Hari mirch (Green chillies) 4-5
-Sirka (Vinegar) 1 & tbs
-Tamatar (Tomatoes) cubes 2 large
-Lehsan (Garlic) 7-8
-Adrak (Ginger) 2 inch piece
-Hari mirch (Green chillies) 6-7
-Jaifil & Javatri powder (Nutmeg & Mace powder) tsp
-Saunf (Fennel seeds) crushed 1 tsp
-Laung powder (Clove powder) tsp
-Cooking oil Cup
-Pyaz (Onion) sliced 2 medium
-Sabut kali mirch (Black peppercorns) tsp
-Laung (Cloves) 6-7
-Zeera (Cumin seeds) 1 tbs
-Lal mirch powder (Red chilli powder) 1 tbs or to taste
-Haldee powder (Turmeric powder) tbs
-Dhania powder (Coriander powder) 1 & tbs
-Garam masala powder 1 tsp
-Namak (Salt) 2 tsp or to taste
-Lemon juice 3 tbs
-Hara dhania (Fresh coriander) 1/4 Cup
-Chicken 750g
-Aloo bukhara (Dried plum) 7-8
-Dahi (Yogurt) whisked Cup
-Pyaz (Onion) fried 2 tbs
-Podina (Mint leaves) 1-2 tbs
-Hara dhania (Fresh coriander) 1-2 tbs
-Pyaz (Onion) fried 1-2 tbs
-Podina (Mint leaves) 1-2 tbs
-Hara dhania (Fresh coriander) 1-2 tbs
-Water 2 tbs
-Kewra water tbs
-Zarda ka rang (Yellow food color) 1/4 tsp
-Ghee 1 & tbs

Directions:
-In a bowl,add rice,water,wash thoroughly and soak for 30 minutes then strain soaked rice.
-In a pot,add water,cinnamon sticks,star anise,bay leaves,salt,green cardamom,green chillies,vinegar, mix well and bring it to boil.
-Add rice and boil until 3/4th done (8-10 minutes) then strain & set aside.
-In a chopper,add tomatoes,garlic,ginger,green chillies and chop well to make a paste & set aside.
-In a bowl,add nutmeg & mace powder,fennel seeds,clove podwer,mix well & set aside.
-In a pot,add cooking oil,onions and fry until light golden.
-Add black peppercorns,cloves,cumin seeds and mix well.
-Now add tomato & chillies paste,red chilli powder,turmeric powder,coriander powder,garam masala powder, salt,lemon juice,mix well and cook for 2-3 minutes.
-Add fresh coriander and mix well.
-Add chicken and mix well until changes color.
-Add dried plums,yogurt,mix well and cook for 18-20 minutes & until oil separates.
-Take out half quantity of chicken gravy in a bowl for layering.
-In a pot,add fried onion,mint leaves,fresh coriander,half quantity of prepared spice mix,half quantity of 3/4th boiled rice,fried onion,mint leaves,fresh coriander,remaining spice mix,reserved chicken gravy and remaining boiled rice.
-In water,add kewra water,yellow food color and mix well.
-In a pot,add dissolve food color,ghee,cover and steam cook on low flame for 12-15 minutes & serve!