Lahori Charga Biryani

Ingredients

 Portions 10 persons

Preparing the Chicken:

• Chicken, full bird1.30 kg

• Knorr Tomato Puree (12x900g)50 g

• Garlic, paste50 g

• Rafhan Corn Oil (1x16L)50 ml

• Tikka masala40 g

• Yogurt120 g

• Knorr Tomato Ketchup (4x4kg)50 g

• Knorr Lime Seasoning (24x400g)5 g

Frying the Chicken:

• Rafhan Corn Oil (1x16L)2 l

Biryani:

• Rafhan Corn Oil (1x16L)100 ml

• Rice (90% boiled)1 g

• Brown fried onion120 g

• Ginger, fresh, chopped20 g

• Mace, powder3 g

• Cardamom pods12 pc

• Cinnamon, sticks2 pc

• Knorr Chicken Stock Cubes (6x1kg)2 pc

• Mint, chopped10 g

• Tomato, julienne100 g

• Yellow Colour5 ml

• Yogurt50 g

• ​

Preparation

1. Preparing the Chicken:

   • Cut the chicken down the back bone, make deep scores into the flesh side of the chicken. 

   • Prepare marinade for the chicken by blending together Knorr Tomato Puree, garlic, Rafhan Corn Oil, tikka masala, Yogurt, Knorr Tomato Ketchup, Knorr Lime Seasoning. 

   • Marinade over nighty. 

2. Frying the Chicken:

   • Deep fry the whole chicken at 160°C in Rafhan Corn Oil for 5-7 minutes. 

   • Allow the chicken to rest in the oven at 100°C. 

3. Biryani:

   • For the rice heat Rafhan Corn Oil in a large pot and add in half the fried onions, ginger, whole and powder spices along with rice. 

   • Sauté for a minute. 

   • Add one cup of water and add Knorr Chicken Stock Cubes. 

   • Place tomato slices on top sprinkle with mint leaves. 

   • Add in yellow color and cover with lid to steam for 15 min till rice gets puffed up. 

   • Now serve on large platter topped with fried charga.