Degi Biryani And Lal Chutney by Chef Tahira Mateen

Ingredients for Degi Biryani:

• Chicken 1-1/2 kg
• Yogurt 1/2 kg
• Rice 1 kg
• Ghee 1 cup
• Bay leaf 2
• Onion 2-3
• Cloves 6-8
• Black pepper 6-8
• Green cardamom 6-8
• Salt to taste
• Sugar 1 tsp
• Green cardamom powder 1 tbsp
• Nutmeg mace powder 1/2 tsp
• Yellow color 1/4 tsp
• Green chilli paste 2 tbsp
• Ginger garlic paste 2 tbsp
• Kewra 2 tbsp
• Ginger 3 tbsp

Method:

1. Add salt, cloves, cardamom, bay leaf, black pepper & water in rice and boil until it remains 2 times.
2. Add cloves, black pepper, ginger garlic paste, onion & chicken in hot ghee and fry it. Together add water and cooked well.
3. Now add salt, green chilli paste, cardamom powder, nutmeg mace powder, ginger and kewra.
4. Add sugar & yellow color in yogurt and put in chicken.
5. Lastly, make layer of rice on chicken and leave for simmer for 8 to 10 minutes.
6. Serve with raita and lal chutney.

Ingredients for Lal Chutney:

• Whole red chillies 20-25
• Garlic 12-15 cloves
• Oil 2 tbsp
• Cumin 1 tsp
• Salt to taste

Method:

1. Add garlic, whole red chillies, roasted cumin & salt in water and blend nicely in blender.
2. Lal chutney is ready.