Chatpati Masaledaar Chicken Biryani 🔥 | Al Rehman Biryani Copycat Recipe

🌶️ Chatpati, Masaledaar Al Rahman Biryani | Degi Chicken Biryani Craving that spicy, chatpati, masaledaar biryani from Al Rahman? Try this copycat recipe and you will never make biryani any other way again. 😍🍗🍚 🍗 Ingredients: ½ kg chicken 3 medium potatoes, cut in half ½ cup oil 2 large onions, thinly sliced 1 tablespoon ginger-garlic paste 2 cups water 2 teaspoons salt 1½–2 teaspoons red chili powder 1 teaspoon coriander powder 1 teaspoon cumin powder 1 tablespoon chinese salt ½ teaspoon turmeric powder 1 bay leaf 2 black cardamom pods 3 green cardamom pods 2 pieces of cinnamon A few black peppercorns 1 star anise 2–3 cloves 🍅 For the tomato mixture: 3 tomatoes, very thinly sliced Fried onions reserved from earlier 5–6 dried plums (aloo bukhara) 6–7 green chilies ½ bunch fresh mint leaves 🍚 For the rice and layering 3 cups basmati rice ½ teaspoon garam masala ¾ teaspoon powdered zarda food color 👩‍🍳 Method: Heat 1 cup of oil in a large pot. Add thinly sliced onions and fry until golden brown. Remove the onions and set them aside. Add 1 tablespoon of ginger-garlic paste to the same oil and fry briefly until fragrant. Add chicken and halved potatoes. Fry until the chicken changes color. Add salt, red chili powder, coriander powder, cumin powder, chinese salt, turmeric powder, bay leaf, black cardamom, green cardamom, cinnamon, black peppercorns, star anise, and cloves. Mix well so everything is coated with the spices. Pour in 2 cups of water and cook on high heat for 10–12 minutes. Allow the liquid to reduce until approximately one-fourth of the original amount remains. Do not let the masala dry out completely, as the remaining moisture will help the rice finish cooking during dum. In a separate bowl, combine the thinly sliced tomatoes, fried onions, dried plums, green chilies, and fresh mint leaves. Mix everything together. Once the chicken masala has reduced to the desired consistency, spread the prepared tomato mixture evenly over the chicken and potatoes. Sprinkle ½ teaspoon of garam masala and ¾ teaspoon of powdered zarda food color over the tomato mixture. Bring water to a boil in a separate pot and cook the 3 cups of basmati rice with salt until approximately 70% cooked. Spread the rice evenly over the chicken masala. Cover and cook on high heat for 5 minutes. Then reduce the heat to very low and simmer for 10-15 minutes. Turn off the heat and allow the biryani to rest briefly before opening the lid. Gently mix the rice and serve hot with raita and salad. If you try this recipe, let me know how it turns out in the comments! ❤️ Don't forget to LIKE, SHARE, and SUBSCRIBE to The Sania Code for more delicious recipes, food reviews, and kitchen finds. #ChickenBiryani #AlRahmanBiryani #BiryaniRecipe #AlooBiryani #PakistaniFood #DegiBiryani #TheSaniaCode