Al Rehman Biryani | Sawaiyan Custard | Chef Shireen Anwar | Masala Mornings | 29 Aug 24 | MasalaTV

AL REHMAN BIRYANI

Ingredients:
Oil 1 cup
Onion thinly sliced 2 cups
Brown onion 1 cup
Whole spices mixed 2 tbsp
Star anise 2
Cinnamon stick 1
Cumin seeds 1 tsp
Cloves 10
whole Black pepper 1 tsp
Ginger garlic paste 2 tbsp
Raw onion sliced 1
Chicken (12 pieces) 1 kg
Coriander powder 1 ½ tsp
Chili powder 1 ½ tsp
Turmeric ½ tsp
Yogurt ½ cup
Salt 1 tsp
Green chilies copperiest 12
Tomatoes sliced 3
Water 2 cups
Rice soaked for 30 mins 750 gm
Coriander leaves chopped ½ bunch
Mint leaves 15
Lemon 1
Whole Green chilies 15 whole
Fried potatoes as required
Dry plump 1
Biryani masala 1 tbsp
Lemon juice 1 tbsp
Yogurt + yellow color ½ tsp ½ cup
Screw pine water 1 tbsp
Orange color ½ tsp

SAWAIYAN CUSTARD WITH MANGOES

Ingredients:

Milk 1 liter
Colored vermicelli ½ cup
Custard powder 2 tbsp
Sugar ½ cup
Green cardamoms 2
Cloves 2
Clarified butter 2 tbsp
Vanilla essence ½ tsp
Fresh cream 1 packet
Mangoes cut into cubes 3

METHOD AL REHMAN BIRYANI:

Heat oil in a pan, fry sliced onion till light golden and remove. Remove half oil, and in the leftover oil, add ginger garlic paste, whole spices, fry till onion slightly golden, add ginger garlic and fry, add chicken, fry till chicken turns white, add in all the seasonings, dhania powder, turmeric, salt, chili powder, yogurt, crushed green chilies, sliced tomatoes, fry well, add 2 cups water, cover and cook till chicken tender and oil comes on top, add fried potatoes mixed with orange color, all the hara masala, mix together, top with boiled rice, pour the remaining oil on top with color, kewra and yogurt mixture, cover and leave it on dum for 15 mins, mix and serve.

METHOD SAWAIYAN CUSTARD WITH MANGOES:

Heat clarified butter add cardamoms, cloves, add vermicelli fry for 2 mins, add in milk, cook, add sugar, slowly add custard powder and milk, add vanilla, cool, lastly mix with mango cubes and cream. Serve chilled.




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