Badami Chicken Korma with Dehli Rice Biryani

chef zakir sahab maine first time aapki first dish badami korma dekhi or mujhe bhahot pasan aaye ek hi bar mein mai aapki cooking ki fan hogai ho umid hai aap age bhi istraki recipes batate rahege

on Feb 11 2013 7:15AM Report Abuse Guest

i try badami korma recipe its really delicious thanks 4 sharing your recipe

on Feb 20 2012 12:23PM Report Abuse NATHANI

very bad recipes

on Dec 9 2011 4:59AM Report Abuse ASHIR

Zakir Bhai A.O.A kamal ki recipe hey. Please will you send me on my email address. muhammadraza100@hotmail.com

on May 21 2010 8:16AM Report Abuse MUHAMMAD RAZA 100

- 2 chickens, skinned and cut into small pieces - 1 3\4 kg. Basmati rice - 500 g. Yogurt - 1 tbsp. Red chili powder - Salt to taste - 1/2 tsp. turmeric - 2 tsp. coriander powder - 1 tbsp. garam masala - juice of 1 lemon - 4 medium onions (thin slices) - 3tbs. Garlic (crushed) - 2tsp. Ginger (crushed) - 10-12 green chilies - 1 cup fresh coriander leaves - 1\2 cup fresh mint leaves - 1\2 cup oil - 4-6 green chilies - 2 tbs. Coriander leaves, finely chopped - few strands of saffron, soaked in two tbsp. of warm water - few drops kewra - 2-3of Yellow food color 1.Heat the oil or ghee in a heavy based sauce pan and fry the onions for 8-10 minutes until light brown. Remove the onions from the oil and reserve 1\4 onions for later use. 2. Put the fried onions, garlic, ginger, coriander leaves, mint, green chilies, salt and pepper in a blender or food processor and blend to a paste. Mix this paste with yogurt, garam masala, lemon juice and 2 tbsp. oil. Marinate the chicken with the yogurt mixture for about 6 hours or overnight in a refrigerator. 4.Put the rice in a sieve and wash it thoroughly under a running cold tap until the water runs clear. Soak the rice in plenty of water for half an hour. In a large heavy based pan put plenty of water and add 1 stick cinnamon, 6 cloves, 5 big cardamoms, 8 small cardamoms, 2 bay leaves and salt. Bring it to a rapid boil and add the washed rice. When the rice are 1\4 cooked, drain and keep aside. 5. In a large pan place 1\2 cup of oil at the bottom of a large heavy based pan then place the chicken and all the marinade. Cover the meat with the rice and level it with a spatula. Sprinkle reserved fried onions, chopped coriander, green chilies and saffron on the top of the rice. Mix the food color with a little water and sprinkle over the rice. 6. Cover with a tight fitting lid or cover with a large piece of thick aluminum foil and then place the lid. Allow to cook for 15 minutes on medium heat then reduce the heat to a very low and cook for further 20 to 25 minutes, until the rice and meat are tender. 7. once the dish is cooked, leave it covered for a few minutes. then remove the lid, fluff up the rice with a fork. 8. serve with Raita and Baingan Ka Raita.

on Apr 28 2010 11:38AM Report Abuse ALI HUAAAIN

biryani is a little copmlicated but good, thanks

on Feb 10 2010 12:06PM Report Abuse Guest

this video can not be run . plz fix the problem

on Jan 25 2010 4:58PM Report Abuse Guest

best ikdam nice ha yar

on Jan 6 2010 3:30AM Report Abuse Guest

i am madhusudhan me kuking bana chata hoo non vege and vegetin please help thanks

on Dec 19 2009 2:33AM Report Abuse Guest

Waoooooooooooooo Really v v delicios recipee.........Thanks Shef Zakir

on Dec 11 2009 4:16AM Report Abuse Guest

nice recepies. roza delhi say hon.

on Oct 11 2009 7:30AM Report Abuse Guest