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Extreme Chicken Biryani Recipe By Food Fusion

Extreme Chicken Biryani recipe for extreme biryani lovers. This recipe brings out the best of what a chicken biryani should be. To get perfect biryani rice use #FalakExtreme and follow method as shown. #HappyCookingToYou #FoodFusion #FalakRice #StayHome #StaySafe Written Recipe: https://bit.ly/2UA8f8k Visit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook:   / foodfusionpk   Instagram:   / foodfusionpk   Twitter:   / foodfusionpk   Also Follow ‪@HealthyFoodFusion‬ & ‪@FoodFusionKids‬ for healthy food & kids special recipes. Extreme Chicken Biryani Serves 6-8 Recipe in English: Ingredients: -Falak Extreme basmati rice 750g (4 Cups) -Water as required -Water 2 litre -Darchini (Cinnamon sticks 2-3 -Badiyan ka phool (Star anise) 1 -Tez paat (Bay leaves) 3 -Namak (Salt) 1 & ½ tbs or to taste -Hari elaichi (Green cardamom) 5-6 -Hari mirch (Green chillies) 4-5 -Sirka (Vinegar) 1 & ½ tbs -Tamatar (Tomatoes) cubes 2 large -Lehsan (Garlic) 7-8 -Adrak (Ginger) 2 inch piece -Hari mirch (Green chillies) 6-7 -Jaifil & Javatri powder (Nutmeg & Mace powder) ½ tsp -Saunf (Fennel seeds) crushed 1 tsp -Laung powder (Clove powder) ¼ tsp -Cooking oil ½ Cup -Pyaz (Onion) sliced 2 medium -Sabut kali mirch (Black peppercorns) ½ tsp -Laung (Cloves) 6-7 -Zeera (Cumin seeds) 1 tbs -Lal mirch powder (Red chilli powder) 1 tbs or to taste -Haldee powder (Turmeric powder) ½ tbs -Dhania powder (Coriander powder) 1 & ½ tbs -Garam masala powder 1 tsp -Namak (Salt) 2 tsp or to taste -Lemon juice 3 tbs -Hara dhania (Fresh coriander) 1/4 Cup -Chicken 750g -Aloo bukhara (Dried plum) 7-8 -Dahi (Yogurt) whisked ½ Cup -Pyaz (Onion) fried 2 tbs -Podina (Mint leaves) 1-2 tbs -Hara dhania (Fresh coriander) 1-2 tbs -Pyaz (Onion) fried 1-2 tbs -Podina (Mint leaves) 1-2 tbs -Hara dhania (Fresh coriander) 1-2 tbs -Water 2 tbs -Kewra water ½ tbs -Zarda ka rang (Yellow food color) 1/4 tsp -Ghee 1 & ½ tbs Directions: -In a bowl,add rice,water,wash thoroughly and soak for 30 minutes then strain soaked rice. -In a pot,add water,cinnamon sticks,star anise,bay leaves,salt,green cardamom,green chillies,vinegar, mix well and bring it to boil. -Add rice and boil until 3/4th done (8-10 minutes) then strain & set aside. -In a chopper,add tomatoes,garlic,ginger,green chillies and chop well to make a paste & set aside. -In a bowl,add nutmeg & mace powder,fennel seeds,clove podwer,mix well & set aside. -In a pot,add cooking oil,onions and fry until light golden. -Add black peppercorns,cloves,cumin seeds and mix well. -Now add tomato & chillies paste,red chilli powder,turmeric powder,coriander powder,garam masala powder, salt,lemon juice,mix well and cook for 2-3 minutes. -Add fresh coriander and mix well. -Add chicken and mix well until changes color. -Add dried plums,yogurt,mix well and cook for 18-20 minutes & until oil separates. -Take out half quantity of chicken gravy in a bowl for layering. -In a pot,add fried onion,mint leaves,fresh coriander,half quantity of prepared spice mix,half quantity of 3/4th boiled rice,fried onion,mint leaves,fresh coriander,remaining spice mix,reserved chicken gravy and remaining boiled rice. -In water,add kewra water,yellow food color and mix well. -In a pot,add dissolve food color,ghee,cover and steam cook on low flame for 12-15 minutes & serve!