Chicken Biryani Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Method:
Combine the chicken with the yogurt, oil, biryani masala, salt, coriander powder, cumin powder, red chili powder, turmeric powder, nutmeg powder and pinch sugar. Cover and refrigerate for at least 2-3 hours, ideally overnight. Heat oil and ghee, add onions and sauté until the onions are golden. Deglaze the pan with ¼ cup water. Once the water dries up, add the whole spices, garlic, and ginger and sauté. Add the chicken with its marinade and sauté until it changes colour. Add the tomatoes, green chillies and dried plum and stir to coat. Add ½ cup water and bring to a gentle boil. Allow the chicken to cook until done. Add salt, all spice powder and red chili flakes. Add kewra water and lemon juice. Meanwhile boil rice in water, salt, oil and lemon juice/vinegar and once rice is 3/4 done, drain and set aside.
Lightly oil the bottom of a deep pan. Layer half of the drained rice. Sprinkle little chaat masala on top of the rice. Add in all the chicken, and top with the remaining rice. Drizzle in the colored milk and oil. Put the coriander leaves, mint leaves and the remaining chaat masala. Arrange the lemon slices on top. Place a tawa underneath the pan to diffuse the heat. Layer the lid with a kitchen cloth (or aluminum foil) and seal tightly. Turn on the heat to medium and allow the biryani to develop steam for 4-5 minutes. Then turn down to the lowest heat and allow it to cook in its steam for 20 minutes. To serve, remove biryani in a platter and serve hot with yogurt or raita.

Method:
Grind the fried onions. Mix beef mince, mashed potatoes, crushed onion, 1 egg and all ingredients of list 1. Mix well. In a greased dish spread the meat mixture.
Beat remaining 4 eggs in a bowl and season with a pinch of salt and ¼ teaspoon red chilli powder. Spoon eggs over the mincemeat. Heat ¼ cup oil until smoking hot then spoon all over the eggs. Bake dish at 180 degrees C for 25-30 minutes until eggs are cooked. Enjoy with chilli garlic sauce and ketchup.