Chicken Biryani Recipe | Lazzat | Samina Jalil | 28 July 2022 | Masala Tv Recipes

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Chicken Biryani Recipe like a piece of heaven on earth. These present beautifully and you won’t be able to resist these !

Watch this Masala TV video to learn how to Chicken Biryani and Bihari Mutton Karahi Recipe.

This show of Lazzat with Chef Samina Jalil aired on 28 July 2022.

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Chicken Biryani

Chicken ½ kg
Garlic ginger paste 2 tbsp
Whole spice 1 tbsp
Bay leaf 1
Tomatoes 200 grams
Potatoes boiled ½ kg
For rice ingredients:
Rice 500 grams
Mix all spices 1 tbsp
Salt to taste
For layering ingredients:
Tomato sliced 2
Green coriander ½ bunch
Mint ½ bunch
Green chilies 10-12
Lemon juice 2 tbsp
Fried onion ½ cup
All spice powder 1 tsp
Yogurt 150 grams
Yellow food color as required
Clarified butter 1 cup

In chicken and potatoes add biryani masala, curry leaves ,ginger paste ,tomato and all spices and mix and add water then cook till then meat tender then add 2-1/2 cup of chicken stock .now set the meat in corner and add the stock .then add yogurt .now in rice add salt and all spices and cook half .after this water remove and add meat and stock then heat clarified butter and pour in rice .after this in water add yellow food color and leave on dum and then serve .


Bihari Mutton Karahi

Ingredients to marinate

Mutton 500 gm
Ginger garlic paste 1 tbsp
Papaya paste 1
Clarified butter 2 tbsp
Wooden skewers as required
Coal for the smoke
For The Karahi:
Karahi masala 2-3 tbsp
Tomatoes 5-6
Lemon juice 1 tbsp
Green chilies 10-12
Ginger garlic paste 1 tbsp
Salt to taste
Clarified butter ¾ cup
Ginger julienned 2 tbsp

Marinate the mutton with all the ingredients for about 2 hours and apply it onto the skewers. Then heat clarified butter and grill the meat well. Give the coal smoke and set aside.
For the karahi, heat clarified butter add tomatoes and 2-3 green chilies. Fry until the tomatoes are tender. Now add ginger garlic paste and salt, cook well. Then add grilled mutton and cook for a while. Lastly add lemon juice, remaining green chilies and julienne ginger, mix well. Serve hot.


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