Chicken Biryani Recipe 🍲By Amir Healthy Food Secret 🍗Restaurant style chicken biryani

Restaurant style chicken biryani .​Fry Onions: Heat 1 cup of oil in a large pot. Fry the sliced onions until they are golden brown (Crispy Birista). Remove half for garnishing later. 🍗
​Sauté Aromatics: Add the whole spices and ginger-garlic paste to the remaining oil. Sauté for 1 minute.🍲
​Cook Meat & Potatoes: Add the chicken and potatoes. Sauté on high heat until the chicken changes color.
​Add Spices & Tomatoes: Add red chili powder, turmeric, coriander powder, and salt. Toss in the sliced tomatoes and dried plums. Cook until tomatoes soften. 🥘
​Simmer: Stir in the yogurt. Cover and cook on medium-low heat until the chicken is 80% cooked and the potatoes are tender. Note: Ensure there is still some liquid (thick gravy) left; do not dry it out completely.
​2. Boil the Rice🍲
​In a separate large pot, boil 4–5 liters of water with the rice spices and salt.
​Add the soaked rice.
​Timing is Key: Boil until the rice is 70–80% done (it should still have a slight "bite" or kani). Drain the water immediately.
​3. The Layering (Teh-Lagana)
​In the pot with the chicken gravy, spread a layer of chopped mint, cilantro, green chilies, and the fried onions you saved earlier.🍖
​Spread the boiled rice evenly over the chicken gravy.
​The Finish: Dissolve 1/2 tsp of orange food color in 2 tbsp of milk or water and pour it in patches over the rice. Add 1 tsp of Kewra water for that signature "street biryani" aroma.
​4. Dum (Steam Cooking)
​Cover the pot with a tight lid (use a cloth or foil to seal the steam). 🍗
​Cook on high heat for 5 minutes, then reduce to lowest heat for 15–20 minutes.
​Turn off the heat and let it rest for 10 minutes before opening.
​ Pro-Tips for Success
​The Potato Trick: Many Karachi shops boil the potatoes separately with a pinch of food color so they look vibrant orange inside the biryani. 🍲
​Tanginess: If your tomatoes aren't very sour, add 2 tbsp of lemon juice to the gravy before layering.
​Mixing: Never use a spoon to "stir" biryani. Use a flat saucer or a wide spatula to gently lift the rice from the sides to keep the long grains from breaking.
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