To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video
Licensed Content: This video is being displayed with permission.
Click here for details.
Ingredients for Noor Jahani Biryani:
Coarsely mince 1/2 kg
Mixed whole spice 1 tbsp
Chili powder 1 tbsp
Salt 1-1/2 tsp
Brown onion 1 cup
Mint leaves 20
Kewra 1 tbsp
Oil 3/4
Bay leaf 1
Coriander powder 1 tbsp
Tomato 2
Whole masoor boiled 1 cup
Green chilies 6
Boiled eggs 2
Ginger garlic 1 tbsp
Turmeric 1/2 tsp
Yogurt whipped 1 cup
Coriander leaves half bunch
Yellow color 1/4 tsp
Cashew nuts 15
Ants star 2
Rice 1/2 kg
Black cumin 1/2 tsp
Method:
Heat oil in one pan, put mixed whole spice, star anise, ginger garlic paste, salt, chopped red chili, turmeric and chopped coriander and fry it.
Now put chopped tomatoes, mince, yogurt and fried onions and cook for 10 minutes.
Now grind green chillies, mint leaves and coriander leaves.
Now put chilli powder, whole masoor boiled, salt, rice, curry leaves and black cumin in mince and cook it until it remains to 3/4.
Then in one pan, put 1/3 rice and mince, then rice and mince and put rice again, add kewra essence and yellow color on top.
Now put fired onions and clarified butter and simmer for 15 minutes.
Then put fried cashews and almonds on biryani and serve.
Ingredients for Chicken Sheerazi:
Chicken 1 kg or 16 pieces
Ginger garlic paste 2 tbsp
Salt 1-1/2 tsp
Onion 1 cup
Tomatoes 3
Yogurt 1 cup
Green chilies 6
Oil 1/2 cup
Coriander leaves 2 tbsp
Ginger Julian 2 tbsp
Chili powder 1 1/2 tsp
Turmeric 1/4 tsp
Allspice 1/2 tsp
Dill 1 bunch
Method:
First, marinate chicken with ginger garlic paste, salt, red chili powder, turmeric and yogurt for 1 hour.
Now heat oil and fry chopped onions until light golden.
Then put chopped tomatoes and marinated chicken, cover it and cook until chicken tenders and oil comes up.
In end, put green coriander, chopped green chili, chopped ginger and chopped soya and simmer for 10 minutes.
Ingredients for Fish Shahjahani:
Boneless fish cubes 1/2 kg
Cashew nuts grinded 2 tbsp
Yogurt 1
Onion 1
Green chilies 8
Coriander leaves 1/2 tsp
Ginger garlic paste 1/2 tsp
All spice 1/2 tsp
Oil 1/4 cup
Kewra water 1 tsp
Method:
First, heat oil, put chopped onions and fry until golden brown.
Mix green chilies and chopped coriander and grind it.
Now put ginger garlic paste, chopped garam masala, boneless fish cubes, yogurt, chopped cashew and chopped garam masala and kewra and simmer it
Recipe of Noor Jahani Biryani, Chicken Sheerazi And Fish Shahjahani by Shireen Anwer in Masala Mornings on Masala TV