teh wali biryani /jise kha k app ka dil khush hoo jaye by rida’s

Certainly! Here’s a detailed recipe for Teh Wali Biryani (often known as Rida’s Teh Wali Biryani), a flavorful and satisfying biryani that’s sure to delight your taste buds.

Ingredients

For the Chicken Marinade:

• 1 kg chicken (cut into pieces)
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 tablespoon lemon juice
• Salt to taste

For the Rice:

• 2 cups basmati rice
• 4 cups water
• 2-3 green cardamom pods
• 4-5 cloves
• 1 bay leaf
• 1 small cinnamon stick
• Salt to taste

For the Biryani:

• 3 large onions (thinly sliced)
• 2 large tomatoes (chopped)
• 2 green chilies (slit)
• 2 tablespoons ginger-garlic paste
• 1/2 cup cooking oil or ghee
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon biryani masala (store-bought or homemade)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• Fresh coriander leaves (chopped)
• Fresh mint leaves (chopped)
• 1/2 cup milk
• A few saffron strands (soaked in the milk)
• 2 tablespoons rose water or kewra water (optional)
• Fried onions (for garnish, optional)

Instructions

1. Marinate the Chicken:

1. Combine Marinade Ingredients:

• In a large bowl, mix yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, lemon juice, and salt.

1. Marinate Chicken:

• Add the chicken pieces to the marinade, coat well, and refrigerate for at least 1 hour, ideally overnight for deeper flavor.

2. Prepare the Rice:

1. Soak and Cook Rice:

• Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

1. Cook Rice:

• Bring 4 cups of water to a boil in a large pot. Add cardamom pods, cloves, bay leaf, cinnamon stick, and salt.
• Add the soaked and drained rice and cook until it’s 70% cooked (the rice should still have a bite). Drain and set aside.

3. Prepare the Biryani:

1. Fry Onions:

• Heat oil or ghee in a large, heavy-bottomed pan or pressure cooker.
• Add sliced onions and cook until golden brown. Remove half of the onions and set aside for garnishing.

1. Cook Chicken:

• In the same pan with the remaining onions, add ginger-garlic paste and green chilies. Sauté until fragrant.
• Add chopped tomatoes, turmeric powder, red chili powder, biryani masala, cumin seeds, coriander powder, and salt. Cook until tomatoes are soft and the oil starts to separate.
• Add the marinated chicken and cook until fully cooked and the oil separates from the masala (about 15-20 minutes).

1. Layer the Biryani:

• In a large, heavy-bottomed pot, add a layer of the partially cooked rice over the chicken.
• Sprinkle a portion of chopped mint leaves, coriander leaves, and some of the fried onions.
• Add another layer of rice, followed by more mint and coriander leaves, and fried onions.
• Drizzle the milk with saffron over the top layer. If using rose water or kewra water, add it now.

1. Dum Cooking:

• Cover the pot with a tight-fitting lid. Seal the edges with dough if you want a more authentic dum (steam-cooking) effect.
• Cook on low heat for 20-25 minutes to let the flavors meld and the rice finish cooking.

4. Serve:

1. Fluff and Garnish:

• Gently fluff the biryani with a fork to mix the layers.
• Garnish with additional fried onions if desired.

1. Accompaniments:

• Serve hot with raita (yogurt sauce), salad, or your favorite side dishes.

Enjoy your delicious and aromatic Teh Wali Biryani!