Jhatpat Chicken Biryani

Ingredients for Jhatpat Chicken Biryani:
Boiled rice 2 cups
Boneless chicken cubes 250 gm
Chopped and fried onions 3
Ginger garlic paste 2 tsp
Chopped onions 2
Tomato puree 1 cup
Red chili paste 2 tsp
Curd 2 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Red chili powder 2 tsp
Turmeric 1 tsp
Oil 2 tsp
Chopped coriander 2-3 sprigs
Chopped mint 1-2 tbsp

For Topping:
Garam masala 1 tsp
Fried cashews 8-9
Raisins 2 tsp
Salt to taste
Oil 2 tbsp

Method:
In a pan, heat oil. 
Add onions, ginger garlic paste, and sauté. 
Now add turmeric, cumin powder, coriander powder, red chili paste, boneless chicken pieces and mix well. 
Leave it to cook. 
Now add red chili powder, tomato puree and mix well and add water, cover the pan and let the chicken cook. 
Add curd, salt and garam masala powder over the chicken. 
Grease a bowl with oil. 
Add raisins and cashews along with fried onions, chicken gravy, chopped coriander, and mint to the base of the bowl. 
Add a layer of rice. 
Spread little chicken gravy and chicken pieces on the rice layer. 
Make similar layers as desired. 
Heat it in the oven for some time. 
Now flip the bowl of layered biryani onto a plate.

Jhatpat Chicken Biryani by Zarnak Sidhwa

Prawn Biryani

Ingredients for Prawn Biryani:
Rice 2 cups
Oil 2 tbsp
Onions (finely sliced) 2
Onions (finely chopped) 2
Prawns (de-veined) ½ kg
Tomato paste 2 tbsp
Garlic (crushed) 4 cloves
Fresh dill (finely chopped) 1 cup
Curry powder 3 tbsp
Cinnamon sticks 2
Whole cardamom pods 5
Chicken stock 3 cubes
Hot water ½ cup
Coriander leaves (roughly chopped) 2 cups
Ghee 2 tbsp
Saffron 1 tbsp
Salt a pinch
Ground pepper a pinch

Method:
Heat oil, fry sliced onions till golden brown, remove and set aside. 
Add prawns and sauté till pink.
Add tomato paste, Garlic, Dill, Spices, Cinnamon sticks, Cardamom pods, chicken stock cubes and water and bring to a simmer. 
Add chopped coriander leaves and remove from pot and set aside. 
In the same pot, bring to boil water, add rice and cook until rice is ¾ cooked. 
Drain rice in a colander and discard excess water. 
Melt Ghee on the bottom of the same pot; add a layer of strained rice, followed by a layer of prawn and onion mixture and sprinkle saffron. 
Top with the rice. 
Steam rice and prawns until rice is fully cooked. 
Gently fluff cooked rice. 
Serve garnished with fried sliced onions and anaar masala raita on the side.

Prawn Biryani by Zarnak Sidhwa

Chicken Biryani

Ingredients for Chicken Biryani:
For the Rice:
Rice 2 cups
Sliced onions 2
Crushed ginger 1 tsp
Crushed garlic 1 tsp
Cardamom 4 pods
Cloves 4
Bay leaf 4
Cinnamon 1 stick
Star anise 3
Cumin 1 tsp
Cubed carrots 1/2 cup
Cashew nuts 10
Raisins 10

For the Chicken Gravy:
Chicken pieces 1 kg
Sliced onions 3
Minced ginger 1 tsp
Minced garlic 1 tsp
Coriander powder 2 tsp
Powdered fennel seeds 1-1/2 tsp
Garam masala 1/2 tsp
Turmeric powder 1/2 tsp
Tomatoes 2
Coriander leaves a few
Mint leaves a few
Sugar 1/2 tsp
Green chillies 5-6
Oil 3 tbsp
Pepper powder 1 tsp

Method:

Heat the oil add the sliced onions along with the whole spices (cinnamon, cloves, bay leaf, cardamom, star anise). 
Fry the onions stirring frequently. 
Grind or crush the garlic and ginger together. 
Add this to the frying onions and fry until the onions turn a dark golden brown. 
Drain and set aside. (If using carrots, add along with the ginger, etc and cook together). 
In the same pan, fry the cashew nuts and raisins until golden. 
Drain and set aside with the fried onions. 
Once the rice is done, mix it with our onion mixture, add the fried raisins and cashew nuts on top and set aside. 

For the chicken gravy:
Grind or crush ginger, garlic, green chillies. 
Heat the ghee or oil and add onions. 
Fry until golden brown and add the ginger-garlic-chillies paste. 
Fry for another minute and then add the spice powders coriander powder, fennel powder, pepper, turmeric. 
Sauté for a minute. 
Then add the chopped tomatoes and cook until they turn soft. 
Add the chicken pieces, salt, sugar, 1 cup water and mix well. 
Bring to boil and cook closed until the chicken is completely cooked. 
Garnish with garam masala, coriander leaves, mint leaves and more pepper powder. Mix well and set aside. 
Take a large serving dish and add a layer of rice. 
Top off with some chicken and gravy. 
Add more rice. 
Serve chicken biryani with tomato cucumber raita and papad.

Chicken Biryani by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by G I R L I E.

Channa Biryani

Ingredients

Rice 1 ½ cup
Chickpeas 1 cup
Tea leaves 2 tbsp
Salt 1 tsp
Green cardamoms 5 – 6
Bay leaves 2 – 3
Cloves 2 – 3
Yogurt 1 ½ cup
Ginger paste 1 tsp
Ginger, cut into thin strips 1 inch piece
Mint leaves ½ cup
Green chili paste 1 tsp
Red chili powder 1 tsp
Turmeric powder 1 tsp
Garam masala powder 1 tsp
Garlic paste 1 tsp
Saffron essence ¼ tsp
Milk 1 tbsp
Kewra water a few drops
Coriander leaves, chopped ¼ cup

Method

Soak chickpeas overnight in water. 

Drain and pressure cook in four cups of water with salt and tea leaves tied in a piece of muslin cloth, till tender. 

Remove the muslin cloth bag and drain chickpeas. 

Soak rice for about half an hour. 

Drain. 

Boil four cups of water in a deep pan with salt and green cardamoms, bay leaves and cloves. 

Add rice and cook till half done. 

Drain excess water. 

Marinate boiled chickpeas in yogurt, ginger paste, ginger julienne, half of the mint leaves, green chilli paste, red chilli powder, turmeric powder, garam masala power and garlic paste. 

Add saffron essence in warm milk and mix in kewra water. 

Place the marinated chickpeas in a deep non-stick pan. 

Spread cooked rice over the chickpeas evenly. 

Sprinkle saffron essence and milk and half of the coriander leaves over rice. 

Cover the pan tightly and put on low heat to simmer for fifteen minutes or till rice is cooked. 

Serve hot garnished with remaining coriander leaves and mint leaves.

Channa Biryani by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Healthy chicken biryani

Ingredients For Healthy Chicken Biryani:
Chicken with bones 800 gm
Brown rice 1 1/2 cup
Salt to taste
Cinnamon 2 sticks
Cloves 5-6
Green cardamom 3-4
Turmeric powder 1/4 tsp
Ginger 1 inch piece
Garlic cloves 5-6Onion 1 medium
Green chutney 3-4 tbsp
Yogurt 1/2 cup
All spice powder 1/2 tsp
All spice powder to sprinkle
Saffron 5-6 springs
Milk 1/4 cup
Fried onions 1 cupPure ghee 2 tbsp
Rose petals a few drops
Kewra water a few drops
Mint leaves for garnish

Method:
Heat sufficient water in a deep non stick pan, add rice, salt, cinnamon, cloves, green cardamoms and cook.
Heat 2 tbsp oil in another non stick pan, add chicken, turmeric powder and salt and saute.
Grind ginger garlic and onion and add to the chicken and mix.
Cover and cook for 3-4 minutes.
Add green chutney, adjust salt and mix well.
Add yogurt and mix.
Add garam masala powder and mix again.
Take saffron and milk in a small bowl and heat in a microwave oven for 1/2 minute.
Add fried onion to chicken and mix and cook till slightly dry.
When the rice is almost done strain it into a bowl.
Add desi ghee and mix and spread the rice over the chicken.
Sprinkle rose petals, saffron milk, rose water,pressure cook trotters and split bengal with two cups water till three whistles.
Heat oil in a non stick pan, add green cardamom, ginger garlic paste, onion paste, kashmiri chilies, coriander powder, all spice powder and saute for five minutes.
Add tomatoes and saute till oil surfaces.
Add lentil mixture and salt and cook for five minutes.
Serve hot.

Healthy Chicken Biryani by Zarnak Sidhwa

Keema Biryani

Qeema Biryani

Mutton, minced 500 gm
Basmati rice, soaked 2 ½ cup
Cloves 5 – 6
Cinnamon stick 1 inch piece
Star anise 1
Black cardamoms 2 – 3
Green cardamoms 4 – 5
Bay leaves 2
Black peppercorns 5 – 6
Caraway seeds 1 tsp
Ghee 3 tbsp
Salt to taste
Oil 3 tbsp
Ginger, finely chopped 1 tbsp
Garlic, finely chopped 1 tbsp
Red chili powder 1 tbsp
Dill 2 – 3 tbsp
Fresh fenugreek leaves 1 cup
Fried onions 1 cup
Garam masala powder 2 ½ tsp
Yogurt 1 cup
Ghee 2 tbsp
Green chilies,slit 4 – 5
Ginger,cut into thin strips 1 inch piece
Fresh mint leaves 45
Eggs,boiled & sliced 2

Method
Heat water in a pan. 

Add cloves, cinnamon, star anise, black cardamoms,
green cardamoms, bay leaves, black peppercorns and caraway seeds. 

Add 1 tbsp ghee and salt and mix. 

Drain and add the rice and mix well. 

Let the rice cook. 

Heat 3 tbsp oil in another pan. 

Add ginger and garlic and sauté till fragrant. 

Add mince and sauté and add 1 cup water and mix
well. 

Add red chili powder, turmeric powder and salt and mix. 

Chop dill and fenugreek leaves, and add to the pan. 

Add half the fried onions, 1 tsp garam masala powder, yogurt, 1 tbsp ghee, green chilies, ginger strips and half chopped mint leaves. 

Strain the cooked rice and arrange half of it in a layer over the qeema mixture. Sprinkle 1 tsp garam masala powder, remaining fried onion, more mint leaves and arrange the egg slices on these. 

Put the remaining rice over it. 

Sprinkle ½ tsp garam masala powder and remaining mint leaves. 

Drizzle 1 tbsp ghee all around. 

Cover and cook on dum for 6-8 minutes. 

Serve hot.

Keema Biryani by Zarnak Sidhwa

Jinga Ni Khichri

Jinga Ni Khichri

Ingredients for RiceRice ½ kg
Turmeric 1 tsp
Black peppercorns 4 – 5
Star anise 2
Salt 1 tsp
Oil 2 tbsp
Onions, sliced and fried 2-3

Ingredients for Prawns
Prawns ½ kg
Desiccated coconut 3 tbsp
Green chilies chopped 6 – 8
Cumin seeds 1 tsp
Coriander seeds 1 tsp
Fennel seeds 1 tsp
Salt 1 tsp
Oil 2 tbsp
For Garnish
Eggs, boiled 2
Lemon Juice 1 lemon
Sugar 1 tbsp
Papad, fried to serve

Method

Cook rice with salt, turmeric, black pepper corns, star anise, fried onions and oil. 

Set aside. 

For the prawns, grind coconut, green chilies, fennel seeds, cumin seeds and coriander seeds with a little water. 

Heat oil, add ground masala and sauté the prawns in it, add very little water and let cook. 

Simmer till water is dry. 

Mix the rice with the prawns add in the sugar and lemon juice. 

Simmer on a griddle on low flame. 

Decorate with boiled eggs and serve with papads.

Jinga Ni Khichri by Zarnak Sidhwa

Fish Biryani

Fish Biryani
Ingredients for Marinade:
Salt to taste
Black pepper to taste
Turmeric powder 1 tsp
Garam masala powder 1 tbsp
Corn flour, dissolved in water 1 tsp
Eggs 2

Ingredients for Biryani:
Oil ¼ cup
Mix whole spices 3tbsp
Onions 2 – 3
Ginger paste 2 tbsp
Garlic paste 2 tbsp
Tomatoes 2
Coriander 3 tbsp
Yogurt ½ cup
Rice 1 kg
Fish fillets, cut in cubes ½ kg
Cumin seeds 2 tsp
Capsicum, diced 1
Green peas 2 tbsp
Cashew nuts 2 tbsp
Raisins 2 tbsp
Saffron essence 1 tsp
Kewra water 2 tbsp
Mint leaves 1 bunch
Red chili powder 1 tbsp

Method:
Take fish cubes and add salt, pepper, turmeric, garam masala, corn flour, egg. 
Leave to marinate for a while. Deep fry the marinated fish in hot oil. 
Keep aside. 
In a pan melt ghee if using or add oil and add all the garam masala, onion, ginger paste and garlic paste, sauté add tomatoes, coriander and yogurt. 
Add water as required. 
Add rice. 
When the rice is nearly done, leave to simmer for 20 minutes. 
In another fry pan, heat some oil and put cumin seeds. 
Add diced capsicum and onion and sauté on a high flame. 
Add some gravy made with tomato purée, ginger, garlic paste and onions, cook till oil separates. 
Lastly add the fried fish and fold into gravy. 
Add kewra on the rice and serve by putting one layer of rice and one layer of fish masala. 
Garnish with fried onions and cashews and raisins.

Fish Biryani by Zarnak Sidhwa

Kuwaiti Chicken Biryani

Ingredients for Kuwaiti Chicken Biryani:

Rice 1 ½ cup
Ghee 3 tbsp
Onion 1 medium
Garlic, crushed 2 cloves
Grated ginger 1 tsp
Chicken breast fillet ½ kg
Chicken stock 2 cubes
Tomatoes, pureed 2 medium
Yoghurt ½ cup
Lemon juice 1 tsp
Tomato paste 2 tbsp
All spice powder 1 ½ tbsp
Ground turmeric ½ tsp
Coriander leaves, chopped 2 tbsp
Fresh mint, chopped 2 tbsp
Saffron essence ¼ tsp

Method

Place rice, and water in a medium saucepan and cook with stirring until it boils. Cover and simmer for 15 minutes or until rice is cooked. 
Remove from heat and spread over a large platter to cool slightly.
Meanwhile, heat ghee in large saucepan, cook onion with stirring for 4-5 minutes or until golden brown in color. 
Add garlic and ginger and stir until fragrant. 
Add chicken and stir until it’s cooked.
Add Chicken stock cubes, tomato, yogurt, lemon juice, tomato paste and spices. Bring to boil and simmer for 10 minutes. 
Remove from heat and set aside.
In a medium pot, place half the quantity of the prepared rice and the chicken mixture on top. 
Sprinkle the chopped coriander and mint over the chicken mixture and cover the top with the remaining rice.
Pour the saffron essence on top. 
Cover firmly with the pot lid and cook over low heat for 30 minutes or until rice is completely cooked.

Kuwaiti Chicken Biryani by Zarnak Sidhwa

Egg Biryani

Ingredients
Basmati rice 2 - ½ cup
Hard boiled eggs 6
Onion chopped 2
Tomatoes chopped 2
Ginger 1 ½ inch piece
Garlic 3 – 4 cloves
Green chilies 3 – 4
Coriander leaves 3 tbsp
Mint leaves chopped 1 tbsp
Yogurt 2 tbsp
Ghee 2 tbsp
Water 4 ½ cups
Turmeric powder ½ tsp
Red chili powder 2 tsp
All spice powder 1 tsp
Cumin seeds 1 tsp
Cinnamon stick 1 inch piece
Cloves 2 – 3
Bay leaves 2
Cardamom powder 2 tsp
Salt to taste

Method
Wash rice thoroughly with water and soak for half an hour. 
Drain and keep aside.
Grind together garlic, ginger, green chilies and half of the coriander leaves. 
Keep aside.
Heat ghee in a deep sauce pan, add cumin seeds, bay leaves, cinnamon stick, cloves and allow crackling.
Add onion and sauté until golden brown. 
Now add green paste and stir well for 2-3 minutes.
Then add tomatoes, remaining coriander leaves, mint leaves, red chili powder, turmeric powder and cook for a while. 
Add curd in to this. 
Add all spice, enough salt and mix well. 
Make cuts on boiled eggs, put them into the masala and cook for few seconds.
Pour the previously boiled water in to this, add rice and bring to boil. 
Reduce flame, place lid and cook. 
Keep lid closed until rice is tender and cooked well. 
Mix all the contents before serving.
Garnish with chopped coriander and tomato slices.

Egg Biryani by Zarnak Sidhwa