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Recipes >> Rice, Biryani, Pulao Recipes > Delhi Biryani by Chef Zakir Qureshi

Delhi Biryani

Delhi Biryani
Prep Time
30 minutes
Cook Time

40-45 minutes
Serves

4
Delhi Biryani - Delhi has been a favourite capital of the Mughal emperors. The Mughal emperors used to get arranged delicious dishes particularly rice items on their dinning tables. Mughal emperor Bahadur Shah Zafar was very fond of Biryani cooked in a specific way. So the dinning table was adorned with Biryani quite often. Bahadur Shah Zafar gave it the name of “Delhi Biryani”.
Viewed: 37717
Source:  TV Celebrity Chef Zakir
24 Ratings
4 out of 5 stars
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Ingredients

  • Chicken 500 gm or 1/2 kg
  • Rice 2 cups or 1/2 kg
  • Yogurt 250 gm
  • Onion 250 gm
  • Tomatoes 2
  • Ginger-garlic paste 2 tbsp
  • Coriander leaves 1/2 bunch
  • Mint leaves 1/2 bunch
  • Turmeric 1 tsp
  • Red chilli powder 2 tbsp
  • All spices powder 1 tbsp
  • Ground cumin 1 tsp
  • Kewra as required
  • Yellow food colour as required
  • Salt to taste
  • Ghee 1 cup

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Cooking Directions

  1. Heat ghee in pan and fry ginger-garlic paste.

  2. Add chicken, and cook for a while.

  3. Add yogurt, turmeric, black cardamom, salt, tomatoes, coriander, mint leaves, red chilli powder, all spice powder and ground cumin.

  4. Cook for ten minutes.

  5. Then add fried onions and food colour to it.

  6. Add cardamom, bay leaves, cloves and salt in the water to be used for boiling rice.

  7. When the water starts to boil, add rice and cook till half done, then strain.

  8. First, spread boiled rice in a pan.

  9. Then add a layer of chicken and put the rice on it again.

  10. Now add kewra and three tablespoons of hot ghee to the rice.

  11. Then cover tightly and leave it to simmer on very low heat for 15-17 minutes or until done.

  12. The delicious Delhi Biryani is ready.

  13. For presentation: Place a lettuce leaf on one side of the plate and put biryani in it, put fine slices of lemon on the other side of plate and serve it hot with the pieces of boiled carrots and yogurt sauce (Raita).

  14. Chef Zakir's Tip: To prevent rice grains from sticking together during cooking, add one spoon of vinegar or lemon juice just before you strain the rice.

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Comments posted by users for Delhi Biryani recipe:

  1. AOA: I have not seen the show unfortunately. I just went through the ingredients and procedure which is very professonal and appealing. A few years ago a practical cheff taught me Haiderabadi Biryani. I find two different steps. 1. In Haiderabadi Biryani chicken is not cooked 100% and is left at the bottom of the pot and rice goes on top etc. 2. A combination of water, oil and milk boiled together is sprinkled on top of the final layer of rice. And last not the least with the combination of Biryani Kewra, nutmeg and mace /black cardamom powder is also added in couple of pinches. Milk, oil and water brings beautiful shine on the grain of the rice. This is what I wanted to share and add in the current recipe. I hope Mr. Hussain wouldn't mind trying. Good luck Hussain Tariq Sahib aap bhee zinda baad.Muhammad Abbas from Toronto.

    on Dec 4 2011 1:09PM Report Abuse MUHAMMAD ABBAS KHOKHAR
  2. its wonderful taste.I am very like it.This is to much delicious

    on Apr 21 2011 12:32AM Report Abuse ANURAG
  3. the best.

    on Apr 22 2010 4:02AM Report Abuse SHAKEEL

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