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Recipes >> Rice, Biryani, Pulao Recipes > Foily Biryani by Shireen Anwar

Foily Biryani

Foily Biryani
Prep Time
20 Mins
Cook Time

45 Mins
Serves

6
This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee can be used in place of vegetable oil to yield a more authentic taste.
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Source:  Shireen Anwar in Masala Morning on Masala TV Channel
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Ingredients

  • Boneless chicken 1/2 kg (cut in strips)
  • Yogurt 1 cup
  • Oil 1/2 cup
  • Boiled eggs 2
  • Potatoes deep fry cut in cubes 2
  • Green chilies chopped 4
  • Rice 1/2 kg
  • Tiny macaroni boiled ½ cup
  • Peas boiled 1/2 cup
  • Salt 1 tsp
  • Chili powder 1 tsp
  • Coriander powder 1 tsp
  • All spice 1 tsp
  • Ginger garlic paste 1 tsp
  • Cumin roasted &crushed 1 tsp
  • Turmeric 1/2 tsp
  • Coriander leaves 2 tbsp
  • Mint leaves chopped 2 tbsp
  • Ketchup 3 tbsp
  • Chili garlic sauce 3 tbsp

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Cooking Directions

  1. Marinate chicken Juliennes with salt, chili powder, turmeric, coriander powder.

  2. All spice, ginger garlic paste, crushed cumin and yogurt.

  3. Heat oil, add marinated chicken and cook for 15 minutes till tender.

  4. Add in it ketchup, chili garlic sauce, fried potatoes, boiled peas and boiled macaroni.

  5. Mix all well and remove, boil rice with salt till nearly done.

  6. To serve:

  7. Spread foil in an oven proof dish, spread with rice.

  8. Top with chicken mixture, coriander, chopped mint leaves and chopped green chilies.

  9. Now cover with remaining rice, sprinkle 1 tbsp kewra water mixed with pinch of yellow color and round onion.

  10. Cover with foil and bake for 20 minutes on 180 degree C.

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