Ingredients:
- Chicken (Biryani cut) 12 pieces
- Dahi (Yogurt) ½ kg
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Lal mirch powder (Red chili powder) 1 & ½ tbs
- Dhania powder (Coriander powder) 1 tbs
- Zeera (Cumin) roasted & crushed ½ tbs
- Garam masala 1 tsp
- Jaifil powder (Nutmeg powder) ½ tsp
- Javitri powder (Mace powder) ½ tsp
- Namak (Salt) 1 tbs or to taste
- Lemon juice 4 tbs
- Zarda ka rang (Yellow food color) ¼ tsp
- Oil 1 Cup
- Pyaz (Onion) sliced ½ kg
- Tamatar (Tomatoes) sliced 2-3 medium
- Aloo bukhara (Dried plums) 6-8
- Hari mirch (Green chilies) slit 5-6
- Koyla (Coal) for smoke
- Podina (Mint leaves) 1 bunch
- Chawal (Rice) Basmati sella 1 kg (soaked 30 minutes) (Parboiled with lemon juice,salt,whole spices)
- Lemon juice 1 tbs
- Namak (Salt) 2 tbs
- Darchini (Cinnamon stick) 2
- Tez paat (Bay leaf) 2
- Laung (Cloves) 2-3
- Pyaz (Onion) fried
- Adrak (Ginger) julienne
- Zarda ka rang (Yellow food color) ½ tsp dissolve in 2-3 tbs water
Directions:
Boil rice with lemon juice,salt,cinnamon sticks,bay leaf and cloves,boil until ¾ th done,strain and set aside.
In bowl,add chicken pieces,yogurt,ginger garlic paste,red chili powder,coriander powder,cumin,garam masala,nutmeg powder,mace powder,salt,lemon juice,yellow food color,mix well and marinate for 2 hours.
In pot,add oil,onion and fry until brown,take out half of the fried onions and set aside.
Add tomatoes and mix well.
Add dried plums,green chilies and mix well.
Now add marinated chicken,turn off the heat and give a coal smoke for 3 minutes then remove coal.
Turn on heat,mix well and cover & cook on low flame until chicken is done (8-10 minutes).
Add mint leaves,mix well and cook on high flame until oil separates.
Add boiled rice half,fried onion,remaining boiled rice,fried onion,food color dissolve in water and ginger,cover and steam cook on low flame for 10-15 minutes.
Smokey chicken biryani is ready,serve with raita.
Ajza:
- Chicken (Biryani cut) 12 pieces
- Dahi (Yogurt) ½ kg
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Lal mirch powder (Red chili powder) 1 & ½ tbs
- Dhania powder (Coriander powder) 1 tbs
- Zeera (Cumin) roasted & crushed ½ tbs
- Garam masala 1 tsp
- Jaifil powder (Nutmeg powder) ½ tsp
- Javitri powder (Mace powder) ½ tsp
- Namak (Salt) 1 tbs or to taste
- Lemon juice 4 tbs
- Zarda ka rang (Yellow food color) ¼ tsp
- Oil 1 Cup
- Pyaz (Onion) sliced ½ kg
- Tamatar (Tomatoes) sliced 2-3 medium
- Aloo bukhara (Dried plums) 6-8
- Hari mirch (Green chilies) slit 5-6
- Koyla (Coal) for smoke
- Podina (Mint leaves) 1 bunch
- Chawal (Rice) Basmati sella 1 kg (soaked 30 minutes) (Parboiled with lemon juice,salt,whole spices)
- Lemon juice 1 tbs
- Namak (Salt) 2 tbs
- Darchini (Cinnamon stick) 2
- Tez paat (Bay leaf) 2
- Laung (Cloves) 2-3
- Pyaz (Onion) fried
- Adrak (Ginger) julienne
- Zarda ka rang (Yellow food color) ½ tsp dissolve in 2-3 tbs water
Directions:
Chawal ko lemon juice,namak,darchini,tez paat aur laung ka saath ¾ th boil ker lein aur strain ker ka side per rakh dein.
Bowl mein chicken pieces,dahi,adrak lehsan paste,lal mirch powder,dhania powder,zeera,garam masala,jaifil powder,javatri powder,namak,lemon juice aur zarda ka rang dal ker ache tarhan mix ke lein aur 2 hours kliya marinate ker lein.
Pot mein oil aur pyaz dal ker brown fry ker lein,adhe fried pyaz bahir nikal lein aur side per rakh dein.
Tamatar dal ker ache tarhan mix ker lein.
Aloo bukhara aur hari mirch dal ker mix karein.
Ab is mein marinated chicken dal dein,chulha bund ker dein aur 3 minutes kliya koyla ka dhuwan dein aur phir koyla ko hata lein.
Chulha on karein aur ache tarhan mix karein,dhak dein aur halki ancch per chicken gul janay tak paka lein (8-10 minutes).
Podina dal ker ache tarhan mix ker lein aur tez ancch per oil alag hunay tak paka lein.
Chawal boiled adhay dal dein,fried pyaz,baqi bachay hoye chawal,fried pyaz,zarda ka rang pani mein dissolve ker ka dal dein,adrak dal ker dhak dein aur 10-15 minutes kliya steam cook ker lein.
Smokey chicken biryani tayyar hai,raita ka saath serve karein.
