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

Method:
Marinate the chicken pieces with salt, red chilli powder, turmeric powder, ginger garlic paste, all spice powder, black pepper powder, coriander leaves, mint leaves, slit green chillies, fried onions, yogurt, green cardamom powder, lemon juice and oil, set aside for an hour or preferably overnight. Cook presoaked rice in water, salt, cinnamon sticks, cloves, cardamoms, black peppercorns, caraway seeds cook until it is 70% done, strain the rice. Heat oil. Add the marinated chicken and let it cook. Once done to assemble the biryani grease with oi or ghee a deep pan and put half the rice and then the chicken, remaining rice and then green cardamom powder, some fried onions, coriander leaves, mint leaves, lemon juice, some oil, ghee, saffron flavored milk. Cover with a tight lid. Let it cook till rice is completely done. Put a tawa under the pan and simmer on low for few minutes. Serve with raita.

Method:
Heat the oil. Add the cloves and cardamoms, fry for a minute Then add the vermicelli, roast well for 3-4 minutes. Add milk, bring to a boil. Add the nuts and saffron. Simmer for 10-15 minutes until thickened and the vermicelli has softened. Add condensed milk, salt, kalakand and stir well.