Multani Style Biryani

1. Wash the rice and soak them in water for 1 hour.
2. Take water in a big pan (Pateela). Add oil, Star annis, taiz pat, vinegar and salt in it and let the water boil.
3. When the water is boiling add rice in it and boil for about 7-8 minutes on full high flame. Remember the rice needs to be fully cooked not under cooked.
4. Strain the rice and do not wash them at this stage with cold water.

5. Wash the chicken
6. Rub some salt and vinegar on the chicken and let it rest for 5 minutes.
7. In a wok put the oil/ghee and heat it on medium flame.
8. Add ginger garlic paste in it.
9. when the ginger garlic turns aromatic add chicken in it. fry it on medium to high flame for 5 minutes.

10. Now add biryani masala, red chilli powder and grind coriander and fry it again for 3-4 minutes.
11. Add citric acid and kewra essence.
12. Add lemon juice in the gravy and give a good mix to the gravy. fry it again for 3 to 4 minutes.
13. add 1/4 teaspoon of zarda color to the gravy at this stage.
14. Then slow the flame and add yogurt to the chicken. Mix it and let it cook again
15. When the gravy starts boiling and oil separates from chicken roughly mash the fried onion in your hand and mix in the gravy. Gain fry it for 1 minute
16. Qorma for biryani is ready.

17. On high flame put an iron plate (Tawa) at stove and start the process of biryani layering.
18. Take wide pot (Pateela) for layering the biryani and place it on Tawa.
19. First take some oil from gravy and put it in the base of pan and then add a thin layer of boiled rice on it.
20. Then put some qorma of biryani that you already prepared.
21. Sprinkle some biryani masala on the layer.
22. Add fresh coriander and mint leaves in each layer.
23. Repeat the process until the complete rice and qorma are layered.

24. Mix the zarda color in some water and spread this water on final layer of biryani.
25. put a soaked cloth on cover of the pan and let the biryani cook for about 10-15 minutes on low flame. Perfect Mulatni student biryani is ready.