Rehman Biryani Recipe (Pakistan’s Favourite)

Today, we're embarking on an adventure to create a showstopping dish: Chicken Biryan.

Gather your ingredients:

For the Rice:

• 500g Kitchen King Basmati Rice
• Water (as required)
• 1 ½ tbs Salt (or to taste)
• 1 Star Anise
• 2 Bay Leaves
• 3-4 Cloves
• 1 tbs Lemon Juice
• 1 tbs Cooking Oil
• 1 Cup Fried Onions
• 1 Medium Sliced Tomato
• 6-7 Green Chillies
• 4-5 Dried Plums
• 1 Cup Mint Leaves
• ½ Cup Fresh Coriander
• 1 tbs Biryani Masala

For the Masala:

• 1/3 Cup Cooking Oil
• 1 Medium Sliced Onion
• 1 tsp Black Peppercorns
• 1 tsp Cumin Seeds
• 2 Cinnamon Sticks
• 1 Star Anise
• 3-4 Cloves
• 2 Green Cardamom
• 2 Black Cardamom
• 1 ½ tbs Ginger Garlic Paste
• 1 Large Sliced Tomato
• 1 ½ tbs Coriander Powder
• 2 tsp Salt (or to taste)
• 2 tsp Red Chilli Powder
• ½ tsp Turmeric Powder
• 1 tsp Garam Masala Powder
• 2 Cups Water
• 2 Medium Peeled and Cubed Potatoes
• ½ Cup Whisked Yogurt
• 750g Chicken Mix Boti
• ½ tsp Zarda ka Rang (Orange Food Color)
• 1 tbs Kewra Water
• 3 tbs Cooking Oil

Let's get cooking!

1. Prep the Rice: Rinse the basmati rice thoroughly in a bowl. Soak it in clean water for 30 minutes. Drain and set aside.
2. Boil the Rice: In a large pot, bring water to a boil. Add salt, star anise, bay leaves, cloves, lemon juice, and cooking oil. Stir well. Add the drained rice and cook until it's about ¾ cooked. Drain and set aside.
3. Prepare the Toppings: In a separate bowl, combine fried onions, tomatoes, green chilies, dried plums, mint leaves, fresh coriander, biryani masala, and lemon juice. Mix well and set aside.
4. Build the Masala: Heat oil in a pot. Add sliced onion and sauté until translucent.
5. Spice Up the Mix: Throw in black peppercorns, cumin seeds, cinnamon sticks, star anise, cloves, green cardamom, and black cardamom. Sauté for a fragrant aroma.
6. Introduce the Aromatics: Add the ginger-garlic paste and cook until fragrant.
7. Tomato Time: Add the sliced tomato and cook until softened (around 2-3 minutes).
8. Spice Explosion: Add coriander powder, salt, red chili powder, turmeric powder, and garam masala powder. Stir well to combine all the flavors.
9. Watery Base: Pour in the water and mix well.
10. Potato Power: Add the potatoes and cook until half-done (about 5-6 minutes) with the pot covered.
11. Yogurt Magic: Stir in the whisked yogurt.
12. Chicken Time: Introduce the chicken and cook on medium heat until the water reduces (around 8-10 minutes).
13. A Touch of Color: Add the orange food color and mix well.
14. Layer it Up: Now comes the fun part! In a large pot or baking dish, spread the tomato and onion mixture on the bottom. Layer the cooked rice over it, followed by the kewra essence and cooking oil.
15. Cooking Climax: Cover the pot and cook on high flame for 4-5 minutes. Then, switch to low heat and steam cook for another 8-10 minutes.

The Grand Finale:

Carefully fluff the rice with a fork, ensuring everything is well combined. Serve this fragrant and flavorful Chicken Biryani hot with a side of salad and raita for a complete and satisfying meal!

Tips & Tricks:

• Feel free to adjust the spice level according to your preference.
• Use saffron water instead of kewra water for an extra touch of luxury.
• Marinate the chicken beforehand for an even deeper and richer flavor.
• You can substitute chicken with lamb or vegetables for a vegetarian version.
• Leftovers taste just as good!