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Recipes >> Rice, Biryani, Pulao Recipes > Anarkali Biryani by chef zakir

Anarkali Biryani

Anarkali Biryani
Prep Time
40-45 minutes
Cook Time

45-50 minutes
Serves

5-6
This authentic Anarkali biryani can be thought of the king of all Indian Biryani's. This rich and nutty recipe if full of exotic flavours and influences of the Moguls, say make sure you try this recipe for a special dinner party to impress your guests. Make sure you follow step-to-step instructions carefully, it surely will be worth it in the end.
Viewed: 34718
Source:  Chef Zakir in Knorr Kitchen on Masala Cooking Tv Channel
21 Ratings
3 out of 5 stars
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Ingredients

  • Rice 1/2 kg
  • Chicken 375 gm boneless
  • Yogurt 250 gm
  • Green chillies 5 chopped
  • Tomatoes 2 chopped
  • Onion, 2 thinly sliced
  • Garlic Ginger paste 2 tbsp
  • Mace & Nutmeg powder 1/2 tsp
  • Fresh coriander 1/4 bunch chopped
  • Mint leaves 1/4 bunch chopped
  • Black pepper 8 whole
  • Cloves 6
  • Cumin seeds 1 tbsp
  • Cardamoms 4 green
  • Cinnamon 4 sticks
  • Cashew nuts 20
  • Pistachio 20
  • Chilghozah 20
  • Red food color 1 tsp
  • Bay leaves Few
  • Pomegranate seeds 2 tbsp crushed
  • Dry plums 50 gm
  • Cumin powder 1 tsp
  • Red chilli powder 2 tbsp
  • Turmeric powder 1 tsp
  • Kewra essence 2 tbsp
  • Salt to taste
  • Ghee 1 cup

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Cooking Directions

  1. Heat ghee in a pan, add big and small cardamoms, cloves, bay leaves, 2 cinnamon sticks and whole black pepper and fry it for 1-2 minutes.

  2. Add garlic and ginger paste and onions together let them cook till they change colour in light brown.

  3. Then add cumin seeds now cook it till the onions change its colour into golden brown.

  4. Add tomatoes and green chillies and lower the flame.

  5. Cook it for 2-3 minutes and then add red chilli powder, cumin powder, mace and nutmeg powder, turmeric powder and salt, mix it and then add yogurt.

  6. In a bowl marinate chicken with garlic ginger paste, salt, red food colour, red chilli powder, turmeric powder, cumin powder and mix it well with your hands.

  7. In a pan heat little oil and sauté the marinated chicken for 4-5 minutes remove it from heat.

  8. In another pan heat 1 tbsp ghee and roast all the nuts in it till they change their colour in light golden remove them from heat.

  9. In a wok heat water for rice add bay leaves, cinnamon sticks, cumin seeds and salt in water, when water starts boiling add rice.

  10. In the gravy add layer of chicken, coriander and mint leaves, dry plums and pomegranate seeds.

  11. When rice are half cooked add layer of drained rice on gravy.

  12. Then add roasted nuts and remaining rice.

  13. Add kewra essence and 2 tbsp ghee on top and now cook with lid covered.

  14. Initially cook on a high flame for 1 minute and when steam forms then lower the heat and put the biryani on very light flame for 10-15 minutes, making sure the lid is not removed.

  15. Serve hot with raita and salad.

  16. Chef Tip: If you use desi ghee it'd be better then banaspati ghee.

  17. If you missed any step mention above, you might loose original taste.

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Comments posted by users for Anarkali Biryani recipe:

  1. Roza, Chilghozah is called pine nuts in English.

    on Feb 7 2012 3:33PM Report Abuse KP SUPPORT TEAM
  2. What is Chilghozah in english please? Thanks.

    on Feb 6 2012 5:28PM Report Abuse ROZA
  3. I am unable to get the Print...It is very nice...I wil try it..

    on Jan 10 2012 10:21AM Report Abuse SREEPALLAVI
  4. Rizvana, thank you for pointing that out. The recipe is now updated for you. We apologize for inconvenience.

    on Aug 10 2011 6:57AM Report Abuse KP SUPPORT TEAM
  5. Hi,What about the mace and nutmeg? Please let me know when it needs to be added?

    on Aug 9 2011 1:10PM Report Abuse RIZVANA
  6. salm gol gapay ki ricepe bhi add ker daye

    on Apr 10 2010 8:48AM Report Abuse ZOYA ALI
  7. superb ..... i tried it and it was great

    on Apr 9 2010 4:42PM Report Abuse AMARA.ZULFIQAR

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