Ingredients:
- Dahi (Yogurt) ½ Cup
- Namak (Salt) 1 tsp or to taste
- Khashkash (Poppy seeds) Ground 1 tsp
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Lemon juice 1 tbs
- Badam paste (almonds paste) 2 tbs
- Kali mirch (Black pepper) crushed ½ tsp
- Safed mirch powder (White pepper powder) 1 tsp
- Hari mirch paste (Green chili paste) 2 tbs
- Chicken 500 gms
- Oil ¼ Cup
- Pyaz (Onion) sliced 1 small
- Darchini (Cinnamon stick) 1-2
- Tez paat (Bay leaf) 1
- Laung (Cloves) 7-8
- Kali mirch (Black pepper corns) 8-10
- Badi elachi (Black cardamom) 2
- Hari elaichi (Cardamom) 4-5
- Dahi (Yogurt) ¾ Cup
- Namak (Salt) ¼ tsp or to taste
- Elaichi powder (Cardamom powder) ½ tsp
- Hari mirch (Green chilies) halved 2-3
- Adrak (Ginger) Julienne cut 1-2 tbs
- Anday (Egg) Boiled 3-4
- Chawal (Rice) Boiled 2 Cups (soaked 1 hour & boiled with whole spices & salt)
- Kewra essence ½ tsp
Tadka:
- Ghee 3-4 tbs
- Hari elaichi (Cardamom) 5-6
- Sabut lal mirch (Button red chilies) 4-6
- Adrak (Ginger) Julienne 1 tbs
Directions:
In bowl,add yogurt,salt,poppy seeds,ginger garlic paste,lemon juice,almond paste,black pepper,white pepper powder and green chili paste,mix well.
Add chicken and marinate for 20-25 minutes.
In pot,add oil and onion,fry until translucent.
Add whole spices,marinated chicken,mix well,cover and cook on low flame for 15-20 minutes or until done.
In yogurt,add salt,cardamom powder and green chilies,mix well and add it in gravy.
Add ginger,eggs,rice,kewra essence,cover and steam cook on low flame for 5-8 minutes.
For Tadka:
In frying pan,add ghee,let it melt,add cardamom,button red chilies and ginger,fry for 1-2 minutes.
Now add tadka over the biryani,cover for 5-8 minutes.
White biryani is ready.
Ingredients:
- Dahi (Yogurt) ½ Cup
- Namak (Salt) 1 tsp or to taste
- Khashkash (Poppy seeds) Ground 1 tsp
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Lemon juice 1 tbs
- Badam paste (almonds paste) 2 tbs
- Kali mirch (Black pepper) crushed ½ tsp
- Safed mirch powder (White pepper powder) 1 tsp
- Hari mirch paste (Green chili paste) 2 tbs
- Chicken 500 gms
- Oil ¼ Cup
- Pyaz (Onion) sliced 1 small
- Darchini (Cinnamon stick) 1-2
- Tez paat (Bay leaf) 1
- Laung (Cloves) 7-8
- Kali mirch (Black pepper corns) 8-10
- Badi elachi (Black cardamom) 2
- Hari elaichi (Cardamom) 4-5
- Dahi (Yogurt) ¾ Cup
- Namak (Salt) ¼ tsp or to taste
- Elaichi powder (Cardamom powder) ½ tsp
- Hari mirch (Green chilies) halved 2-3
- Adrak (Ginger) Julienne cut 1-2 tbs
- Anday (Egg) Boiled 3-4
- Chawal (Rice) Boiled 2 Cups (soaked 1 hour & boiled with whole spices & salt)
- Kewra essence ½ tsp
Tadka:
- Ghee 3-4 tbs
- Hari elaichi (Cardamom) 5-6
- Sabut lal mirch (Button red chilies) 4-6
- Adrak (Ginger) Julienne 1 tbs
Directions:
Bowl mein dahi,namak,khashkash,adrak lehsan paste,lemon juice,badam paste,kali mirch,safed mirch powder aur hari mirch paste dal ker ache tarhan mix ker lein.
Chicken dal ker 20-25 minute kliya marinate ker lein.
Pot mein oil aur pyaz dal ker translucent hunay tak fry ker lein.
Sabut garam masala aur marinated chicken dal ker ache tarhan mix ker lein,dhak ker 15-20 minute ya chicken gul janay tak halki ancch per paka lein.
Dahi mein namak,elaichi powder aur hari mirch dal ker ache tarhan mix ker lein aur gravy mein dal dein.
Adrak,anday,chawal aur kewra essence dal ker dhak dein aur 5-8 minutes kliya halki ancch per steam cook ker lein.
For Tadka:
Frying pan mein ghee dal ker melt ker lein,hari elaichi,sabut lal mirch aur adrak dal ker 1-2 minutes kliya fry ker lein.
Ab tadka ko biryani ka upper dal dein aur 5-8 minutes kliya dhak dein.
White biryani tayyar hai.
