The Family of Shan is providing a wide range of packed Pakistani spices. I love Shan Biryani collection the most. It is easy to cook and delicious at the same time plus the detailed steps make cooking easy for the bigners. In this post  I am going to discuss Malay "Chiken biryani" recipe with a few modifications. First have a look at the ingredients.
 Ingridents:
For curry:
Add caption
CHICKEN 750 g or 0.75kg
3 middle sized onion  finely chopped
Imli 50g or 0.05 kg soaked for 30 mins



Ginger paste 2 table spoons
Garlic paste 2 table spoons






50 Curry leaves

10-15 Green Chillies















1 cup Roughly chopped cucumber









1.5 cup oil about 250g or 0.25kg





Shan Malaye Chicken Biryani Masala 60g or 0.06 kg





FOR RICE:
Mughal Basmati Rice are very much good in taste and are available at all good super stores.




Mughal Rice 500g or 0.5kg (soaked for an hour)









 Salt---2-4 table spoons


Darchini-----one piece of 2"






2 Large cardamoms





Jayfel, grind one seed and use 1.5 tea spoons




Vinegar 2 table spoons







Javetri 2" piece


Siah Zeera 2 table spoon




Taiz Patta 2-3 leaves

RECIPE:
  1.  Merinate the chicken in garlic paste, ginger paste and 2 table spoons of Shan Biryani Masla for 2 hours.
  2. Add a half cup of water to the marinated chicken cover and boil on a very low flame till the chicken is tenderize. Then increase the flame to dry-up all the liquid.
  3. Add oil and fry the boiled chicken pieces on high heat until evenly brown. Stir continuously. Remove the chicken from the frying pan.
  4. To the same oil add onions and fry till the onions get light golden. Add green Chillies, Curry leaves Shan Malaye Chicken Masala, Imli juice and a cup of water stir continuously for few minutes. Add fried chicken pieces and cucumbers cook few minutes and remove from heat and your gravy for Biryani is ready. 
FOR RICE:
  1. Boil 12 glasses of water in a big pan with 2 table spoons of salt. Add taiz pata, siah zeera, ilachi,jaifel, javtri, darchini and vinegar to the same water.
  2. When water gets boiled add soaked rice and  taste the salt, add if you want more.
  3. Boil till the rice are three- quarter tender.
  4. Drain the rice thoroughly.
LAYERS:
  1. In a separate heavy bottom pan spread boiled rice (half of the whole quantity) Now spread 2 pinches of Zarda rang (food colour) and then add cooked gravy. Spread remaining rice over gravy. Sprinkal zarda rang.
  2. Cover the pot and let your biryani be cooked at a very low flame for 15 minutes.
  3. With a flat cooking spoon mix the rice and chicken with a very light hand and dish out biryani.
  4. Serve with raita and salad.
The preparation and cooking time altogether is about 2hrs and the quantity is enough for 4-5 persons. (those who have normal diets :p ) Cook using shaan and get a lots of appreciations. Try and give me feed back. Hearing from you people is always a pleasure :)


HAPPY COOKING :))

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