Biryani is one of the favourite dishes of Southeast Asian countries including India, Pakistan, Bangladesh, etc. First, this dish originated among the Muslims of the Indian subcontinent, especially during the Mughal dynasty. However, the Biryani we make today is a bit different from the original one. With time it changed according to our priority and region.
You can find Hyderabadi Biryani, Lucknow Biryani, Kolkata Biryani, Chettinad biryani, etc. They are a little bit different from each other but the core is the same. So, Sunrise Biryani And Pulao Masala are perfect for any and every type of biryani.
Let’s take a look at the delicious restaurant style chicken Biryani recipe with Sunrise Biryani &Pulav Masala Powder
Wash basmati rice and soak it in water for 30 mins to 1 hour. After that cut onion, ginger, garlic, tomato, and chilli and make a smooth paste. Boil your rice until it is half done then set it aside and let it cool. Now heat a pan and add oil or ghee or both as per your choice. Add the pasta and cook it for a few minutes, then add the protein of your choice and cook it until the oil is separated. If you are using chicken then cooking time will be lesser in comparison to red meats. After your chicken or meat is done, take a large pan and brush it well with ghee. Add half of the rice, then sprinkle Sunrise Biryani And Pulao Masala, and salt. After that, put chicken and again sprinkle Sunrise Biryani And Pulao Masala. Add the last layer by putting the rest of the rice, Kewra water, rose water, Sunrise Biryani And Pulao Masala, salt, and ghee. Sprinkle a little bit of water then cover it and cook it on low heat for 5 to 10 minutes. Serve hot with raita or chaatni.
