Shahi Rangeen Biryani By Rida Aftab
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• Chicken ½ kg
• Boiled Rice ½ kg
• Yogurt 250 gm
• Yellow color a pinch
• Green color a pinch
• Mint leaves 1 bunch
• Potatoes 2
• Onion 2
• Green chilies 4
• Star anise 4
• Mix dry fruits 1 cup
• Oil ½ cup
• Dried plum 50 gm
• Kewra 1 tsp
• Cumin seeds 1 tsp
• Black pepper 1 tsp
• All spice 1 tsp
• Turmeric 1 tsp
• Ginger garlic paste 1 tbsp
• Nutmeg & mace ½ tsp
• Chili powder 2 tsp
• Salt 2 tsp
How to make Shahi Rangeen Biryani By Rida Aftab
METHOD:
Heat ½ cup oil in pan, add in 2 chopped onions and fry till golden brown, remove the brown onion and keep aside. Now in the remaining oil add 2 potatoes cut into cubes. Fry till golden brown and remove.
Marinate ½ kg chicken with 250 gm yogurt, 1 tbsp ginger garlic paste, 2 tsp chili powder, 2 tsp salt, 1 tsp turmeric, ½ tsp ground nutmeg & mace, 4 star anise, 50 gm dried plum and 1 tsp all spice. Keep aside for 30 minutes.
Now put the marinated chicken in remaining oil, cover and cook for 10 minutes, now add fried potatoes. Cook till potatoes and chicken is tender. Add 4 green chilies and 1 bunch of mint leaves.
Now spread 1 kg boiled rice on top, sprinkle yellow and green color on different sides. Also spread 1 tsp Kewra water on top and simmer for 15 minutes. Turn the flame off, dish it out. Garnish with 1 cup mix dry fruits and serve.