This Resturant Style Biryani recipe will actually help you in making biryani like a pro in no tme so give this recipe a try and thank us later.
Watch this Masala TV video to learn how to make Resturant Style Biryani ,Apple coffee cake and Beetroot korma Recipe. This show of Evening With Shireen with Chef Shireen Anwar aired on 2 January 2020.
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Restaurant style biryani:
Ingredients to marinate chicken
Chicken 1 kg
Chili powder 3 tbsp
Lemon juice ¼ cup
Salt 1 ½ tsp
Yogurt 1 ½ cup
Ginger garlic paste 2 tbsp heaped
Green chilies chopped 4
Allspice 1 ½ tsp
Star anise grinded ½ tsp
Fennel seeds grinded 1 tsp
Bay leaf ground 1
Other ingredients:
Rice soaked 750 gm
Clarified butter ¼ cup
Screw pine essence few drops
Coriander leaves ½ cup
Mint leaves ¼ cup
Brown onion 1 cup
Saffron ¼ tsp
Hot milk ¼ cup
Oil ¾ cup
Method
Marinate chicken with all the given ingredients for 2 hours, heat oil, add marinated chicken, mix, top with half boiled rice, fried onion, chopped hara masala, saffron and milk mixture, ghee, kewra, cover the pot with foil, then lid, cook on very low flame form 45 mins, mix and serve.
Apple coffee cake:
Ingredients
Shortening ½ cup
Sugar 1 cup
Eggs 2
Vanilla 1 tsp
Flour 2 cups
Baking powder 1 tsp
Baking soda 1 tsp
Salt ½ tsp
Sour cream 1 cup
Apples chopped 1 ½ cup
Ingredients for topping
Brown sugar ¾ cup
Cinnamon powder 1 tsp
Chilled butter 2 tbsp
Chopped walnuts ½ cup
Method
Beat shortening and sugar until light and fluffy, beat in eggs one at a time, add vanilla, combine the flour, baking powder, baking soda, and salt, gradually add in the cream mixture alternating with sar cream, mixing well after each addition, stir in apples, transfer to 2 greased 8 inch square baking dishes.
Method for topping
Mix brown sugar and cinnamon powder, add in butter until crumbly, mix in walnuts, sprinkle over batter, bake on 180 d for 30-35 mins, serve warm with ice cream.
Beetroot korma:
Ingredients
Beetroot grated 2
Potato 1
Oil ½ cup
Mutton boiled ½ kg
Chili powder 2 ½ tsp
Turmeric ¼ tsp
Coriander 2 tsp
Yogurt ½ cup
Onion ground 1
Allspice ½ tsp
Tomatoes chopperised 2
Coriander leaves chopped 2 tbsp
Green chilies chopped 3
Coconut milk ½ cup
Whole mixed spices 1 tbsp
Method
Boil, peel and grate beetroot. Heat oil add whole spices and grinded onion, fry well, add all the spices, boil mutton and potato with tomatoes, fry well, add yogurt, fry well, add 1 cup water, cover and cook till potatoes and mutton tender, add grated beetroot with coconut milk, simmer till all done and oil comes on top, lastly add chopped greens, allspice, serve with roti or paratha.
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