Lahori Charga Biryani
Anyone who has had Lahori Charga will not think twice before digging into this dish! Lahori style spices and colorful biryani rice complete the dish. Try this out on your menu this Ramadan season!
Ingredients
Preparing the Chicken:
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Chicken, full bird 1.3 kg
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Tomato puree 50 g
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Garlic, paste 50 g
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Tikka masala 40 g
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Yogurt 120 g
Frying the Chicken:
Biryani:
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Rice (90% boiled) 1 g
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Brown fried onion 120 g
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Ginger, fresh, chopped 20 g
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Mace, powder 3 g
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Cardamom pods 12 pc
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Cinnamon, sticks 2 pc
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Mint leaves, chopped 10 g
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Tomato, julienne 100 g
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Yellow colour 5 ml
Preparation
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Preparing the Chicken:
- Cut the chicken down the back bone, make deep scores into the flesh side of the chicken.
- Prepare marinade for the chicken by blending together tomato puree, garlic, Rafhan Corn Oil, tikka masala, yogurt, Knorr Professional Tomato Ketchup, Knorr Professional Lime Seasoning.
- Marinade over nighty.
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Frying the Chicken:
- Deep fry the whole chicken at 160°C in Rafhan Corn Oil for 5-7 minutes.
- Allow the chicken to rest in the oven at 100°C.
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Biryani:
- For the rice heat Rafhan Corn Oil in a large pot and add in half the fried onions, ginger, whole and powder spices along with rice.
- Sauté for a minute.
- Add one cup of water and add Knorr Professional Chicken Soup Stock.
- Place tomato slices on top sprinkle with mint leaves.
- Add in yellow color and cover with lid to steam for 15 min till rice gets puffed up.
- Now serve on large platter topped with fried charga.
