Pulao Biryani by Chef Shireen Anwar

Ingredients:

For chicken

Chicken                                    1 kg

Water                                       8 cup

Ginger                                       1 inch piece (cut big pieces)

Garlic                                        12 cloves

Onion (sliced)                            1

Salt                                          1 tsp

All spices (garam masala)          1 tbsp

Boil the chicken with above ingredients. When half done, then strain it. Discard all the remaining ginger and garlic that is left. When the chicken is boiled, the chicken stock remains about 6 cups.

Cook rice in that 6 cups of stalk (cook the rice in same manner as you cook for biryani, on high flame). If you feel that stalk is in excess then drain it, otherwise the rice gets fully cooked in this chicken stalk.

For Masala:

Rice                                                      750 grams

Oil                                                        1/2 cup

Ginger and garlic paste                           2 tbsp

National Bombay biryani masala             1 packet

Brown onion                                          1/2 cup

Tomato                                                 1 (slices, cut rings)

Coriander and mint leaves                       1/2 cup

Yogurt                                                   1 cup or 1 pao

Green chillies                                        6,8

Yellow color                                           a pinch

Kewra                                                   1 tsp

Method:

In oil, add brown onion, ginger garlic paste and sauté it. Then add green chillies and national Bombay biryani masala and water (about half cup), and stir it, then add boiled chicken and cook it. Now add yogurt, the chicken will get cooked in yogurt water.

Now in a big wok, make one layer of rice, then spread the chicken masala over it, and also put tomato slices, coriander and mint leaves on it, then cover it with another layer of rice. In the end add kewra water (kewera + yellow color), sprinkle brown onion and 2 tbsp of ghee or oil on it. Keep it on high flame for 5 minutes and 10 minutes on low flame.