Chana Daal Biryani Recipe | Food Diaries | Zarnak Sidhwa | 18 Aug 2022 | Masala Tv

Subscribe To Masala TV Recipes YouTube Channel! https://bit.ly/MasalaTV Who doesn't love Chana Daal Biryani Recipe. Make this recipe at home and you'll love it. #ChanaDaalBiryani #StirFriedGarlicChicken #MasalaTv This show of Food Diaries with Zarnak Sidhwa aired on 18 August 2022. If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website: https://www.masala.tv/ #MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner #Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood ------------------------------------------------------- Stir Fried Garlic Chicken Ingredients: Boneless chicken cut into cubes 400 grams Garlic chopped 3 tbsp Fresh coriander leaves with stems ¼ small bunch Salt to taste White pepper powder to taste Dark soy sauce 1 tbsp Egg 1 Corn flour/ corn starch 2 tbsp Oil 1 tbsp + to deep fry Green chilies 3 Fish sauce 3 tbsp Sugar 1½ tsp Lemon juice ½ lemon Fresh coriander sprigs for garnishing Method: Marinate chicken with salt, 1 tablespoon garlic, pepper powder, ¼ tablespoon soy sauce, corn flour and egg and mix well. Heat oil. Deep-fry marinated chicken cubes till chicken is fully cooked and golden. Drain on absorbent paper. Heat 1 tablespoon oil. Add remaining garlic and green chilies and sauté on high heat till garlic turns light brown. Add coriander stems and sauté. Add remaining soya sauce, fish sauce and sugar and mix in fried chicken and toss. Add lemon juice and coriander leaves and mix. Serve hot. ------------------------------------------------------- Chana Daal Biryani Ingredients For Rice: Rice 500 gm Salt to taste Curry leaves 8 Green cardamoms 6 Star anise 1 Method: Boil rice with salt, curry leaves, green cardamom, star anise till 3/4 done. Set aside. For The Biryani: Split chickpea lentils 1 cup Tomatoes chopped 3 Cumin seeds 1 tsp Cinnamon 1 stick Green cardamoms 4 Cloves 4 Black peppercorns 6 Chili powder 2 tsp Coriander powder 1 tbsp Salt to taste Turmeric powder ½ tsp Yogurt 1/3 cup Onion sliced 1 Ginger garlic paste 1 ½ tbsp All spice powder 1 tsp Lemon juice 1 tbsp Whole green chilies 6 Chopped coriander leaves 1/2 cup Chopped mint leaves 2 tbsp Curry leaves 6 Oil ¼ cup Dried plums 6 Yellow food color a pinch Screw pine water 1 tbsp Fried onion 2 tbsp Method: Soak the lentils in water for few hours, boil till 3/4 done and set aside. Heat oil and add sliced onion and fry till golden. Add ginger garlic paste, 1/4 cup water, coriander powder, turmeric powder, chili powder, salt, cumin seeds, green cardamoms, cloves, cinnamon stick, black peppercorns and chopped tomatoes and fry. Stir in yogurt, curry leaves and green chilies, cook on medium flame till yogurt water dries and tomatoes are soft. Add 1/4 cup water, lemon juice, boiled lentil, mix gently and put on slow flame for 2 minutes. In a pot spread remaining 2 tbsp oil, then layer half of the boiled rice. Spread lentil mixture. Sprinkle all spice powder, chopped coriander leaves, mint leaves and dried plums. Spread over remaining boiled rice. Sprinkle fried onion, yellow food color and screw pine water. Cover and put on dum for 10 minutes. Serve hot with raita and salad.