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Lahori Chargha Biryani
Designed for professional chefs, check out this Lahori Chargha Biryani recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Rafhan Corn Oil, Knorr Professional Tomato Ketchup, Knorr Professional Lime Seasoning and Knorr Professional Chicken Soup Stock.
Ingredients
Lahori Chargha Biryani
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Rs144142.8
Chicken:
Chicken, full bird
/kg
1.3 kg
0%
Rafhan Corn Oil (1x16L)
/ml
50.0 ml
0%
Tomato puree
/g
50.0 g
0%
Garlic, paste
/g
50.0 g
0%
Tikka masala
/g
40.0 g
0%
Yogurt
/g
120.0 g
0%
Knorr Tomato Ketchup (4x4kg)
/g
50.0 g
0%
Knorr Professional Lime Seasoning (24x400g)
/g
50.0 g
0%
Chargha:
Rafhan Corn Oil (1x16L)
/l
2.0 l
0%
Biryani:
Rafhan Corn Oil (1x16L)
/ml
100.0 ml
0%
Rice (90% boiled)
/g
1.0 g
0%
Brown fried onion
/g
120.0 g
0%
Ginger, fresh, chopped
/g
20.0 g
0%
Mace, powder
/g
3.0 g
0%
Cardamom pods
/pc
12.0 pc
0%
Cinnamon, sticks
/pc
2.0 pc
0%
Knorr Professional Chicken Soup Stock (6x120x8g)
/pc
2.0 pc
0%
Mint leaves, chopped
/g
10.0 g
0%
Tomato, julienne
/g
100.0 g
0%
Yellow colour
/ml
5.0 ml
0%
/
Chicken:
-
Chicken, full bird 1.3 kg
-
Tomato puree 50.0 g
-
Garlic, paste 50.0 g
-
Tikka masala 40.0 g
-
Yogurt 120.0 g
Chargha:
Biryani:
-
Rice (90% boiled) 1.0 g
-
Brown fried onion 120.0 g
-
Ginger, fresh, chopped 20.0 g
-
Mace, powder 3.0 g
-
Cardamom pods 12.0 pc
-
Cinnamon, sticks 2.0 pc
-
Mint leaves, chopped 10.0 g
-
Tomato, julienne 100.0 g
-
Yellow colour 5.0 ml
Preparation
-
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 and Knorr Professional Lime Seasoning.
- Marinate overnight.
-
Chargha:
- 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.
-
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 and sprinkle mint leaves on top.
- Add in yellow colour and cover with lid to steam for 15 min till rice gets puffed up.
- Now serve on a large platter topped with fried chargha.
