Special Chatkhara Chicken Biryani

Ingredients

• 350 g Yogurt
• 2 tbsp Ginger-garlic paste
• 2 tbsp Green chilies, crushed
• 2 tsp Red chili powder (Or to taste)
• 1 tsp Turmeric powder
• 1 tsp Garam masala powder
• 1 tsp Cumin seeds, roasted and crushed
• 1 tbsp Coriander powder
• 2 tsp Kashmiri red chili powder
• 1.5 tsp Pink salt (Or to taste)
• 3 tbsp Bombay biryani masala
• 3 tbsp Lemon juice
• 1 kg Chicken mix boti
• 1 cup Dalda cooking oil
• 3 Potatoes (Medium; cut into 4 pieces)
• 500 g Onion (Sliced)
• 2 Tomatoes (Pureed; medium)
• 0.25 tsp Black peppercorns
• 5.5 Cloves (5–6 cloves)
• 2 Star anise
• 2 Black cardamoms
• 7.5 Green cardamoms (7–8 pods)
• 1 tsp Cumin seeds
• 2 Bay leaves
• Mint leaves (Chopped; handful)
• Fresh coriander (Chopped; handful)
• 4.5 Green chilies (4–5 chilies)
• Mint leaves (Chopped; handful)
• Fresh coriander (Chopped; handful)
• 5.5 Dried plums (Aloo bukhara; 5–6)
• 3 tbsp Pickle (Crushed)
• 1 kg Sella rice (Boiled to 70% with salt and whole spices)
• 0.5 tsp Orange food color (Mixed with kewra water and water)
• 1 tbsp Kewra water (Mix with orange food color and 2 tbsp water)
• 2 tbsp Water (For the kewra-water mixture)
• 0.25 cup Dalda VTF banaspati

Steps

1. 1

   Prepare the spice and flavor ingredients as listed: crush the green chilies, roast and crush the cumin for the marinade, puree the tomatoes, slice the onion, chop the mint and coriander, and crush the pickle.

2. 2

   Boil the sella rice with salt and whole spices until it is approximately 70% cooked, then keep it ready for layering.

3. 3

   Combine the yogurt, ginger-garlic paste, crushed green chilies, red chili powder, turmeric, garam masala, roasted crushed cumin, coriander powder, Kashmiri chili powder, salt, Bombay biryani masala, and lemon juice. Add the chicken mix boti and coat it in the yogurt-spice mixture.

4. 4

   Heat the Dalda cooking oil and cook the sliced onions until prepared for the biryani base. Add the tomato puree, potatoes, whole spices, dried plums, crushed pickle, mint, coriander, and green chilies, then cook the chicken mixture until the chicken and potatoes are cooked and the masala is ready.

5. 5

   Layer the partially boiled rice over the chicken masala and distribute the remaining mint, coriander, and green chilies over the rice as listed.

6. 6

   Mix the orange food color with the kewra water and water, then drizzle the mixture over the rice.

7. 7

   Finish with the Dalda VTF banaspati and complete the biryani using the recipe's final cooking technique.

Notes

The supplied source contains an ingredient list but does not provide the video's ordered cooking instructions, temperatures, cooking durations, marination time, or final steaming/dum method. Steps 1–3 and parts of steps 4–7 are conservative connective handling based on the ingredient labels; follow the original video for the exact cooking sequence and dum technique.

Nutrition per serving

• main
• biryani
• chicken
• South Asian
• Pakistani
• spicy
• rice dish
• one-pot