Lahore's Famous Charga Biryani 🍗🍚🔥 Marinate 900g whole chicken by first making cuts, then soaking it in water with salt and lemon juice for 20 minutes. Drain well. For the marinade, mix: - 1 cup yogurt - 1 tbsp ginger-garlic paste - Juice of ½ lemon - 1 tsp red chili flakes - 1 tsp red chili powder - ½ tsp turmeric - 1 tsp cumin powder - 1 tsp coriander powder - 1 tsp garam masala - 1 tsp roasted crushed cumin & coriander - 1 tbsp tandoori masala - Salt to taste - A pinch of food color Coat the chicken well and marinate for 5 hours or overnight. Heat ½ cup oil and fry the chicken until lightly golden on both sides. Add 1 glass water, cover, and cook on low heat for about 30 minutes, or until the chicken is tender. All the water driesup and masala remains. In another pot, heat ½ cup oil. Fry 2 sliced onions until light golden. Add 4–5 cloves, 4–5 black peppercorns, 2–3 green cardamoms, 1 black cardamom, 1 bay leaf, 1 piece mace, 1 star anise, 2 cinnamon sticks, and 1 tsp cumin seeds. Add 1 tsp ginger-garlic paste and sauté. Stir in 2 sliced tomatoes, a handful of chopped mint & coriander, 5–6 green chilies, and 5–6 small plums. Season with: - 1 tbsp coriander powder - 1 tsp turmeric - 1 tsp cumin powder -1 tsp garam masala - 1 tbsp biryani masala - Salt to taste Cook until the tomatoes soften, the oil separates, and a little gravy remains. Mix together: - 1 cup yogurt - 1 tsp kewra water - A pinch of food color - 1 tsp cumin powder - ½ tsp garam masala - ½ tsp salt Pour this yogurt mixture into the masala and cook for 2–3 minutes. Layer 60% cooked 2½ cups basmati rice over the masala. Cook on high heat until steam appears, then reduce to low and cook on dum for 15 minutes. Serve charga over the biryani. Enjoy with raita, mint chutney, and fresh salad. . . #ChargaBiryani #LahoreChargaBiryani #BiryaniRecipe #PakistaniFood #ChickenBiryani - @fooddiariesbyhumera