Pakistan-Style Chicken Biryani Ingredients:
For the Chicken Marinade:
500 grams chicken, cut into pieces
1 cup plain yogurt
1 tbsp ginger-garlic paste
1 tsp red chili powder (more or less to taste)
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon cumin powder
1 tablespoon lemon juice
Salt to taste
For the Rice:
2 cups basmati rice
4 cups water
2-3 green cardamoms
1-2 cloves
1 bay leaf
1 cinnamon stick
Salt to taste
For the Biryani Gravy:
2 large onions, cut into thin rings
2 medium tomatoes, chopped
1 tablespoon ginger-garlic paste
2 green chilies, slit
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon red chili powder
1 teaspoon garam masala
1/4 cup fresh coriander leaves, chopped
1/4 cup chopped mint leaves
1/4 cup cooking oil or ghee
Salt to taste
For Garnish:
Fried onions (optional)
Fresh mint leaves and coriander leaves
Directions:
Step 1: Chicken Marinade
In a big mixing bowl, mix the pieces of the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, lemon juice and salt. Toss well to coat all the pieces. Cover and refrigerate for at least 30 minutes, or overnight for best flavor.
Step 2: Prepare the Rice
Basmati Rice: Rinse thoroughly until water runs clear. In a big pot, heat water, and once it comes to a boil, add in the whole spices (the cardamom, cloves, bay leaf, cinnamon stick) and salt. Add the rice and cook until it’s about 70-80% done (still firm). Drain the water and keep the rice aside.
Step Three: Prepare the Chicken Gravy
Oil or ghee, for cooking — with either, enough to cover the pan (the amount varies depending on the size of the pan)In a big frying pan over medium heat, heat the oil or ghee. Stir in sliced onions and sauté until golden brown. Reserve half the fried onions for garnishing and put aside. Then, add the ginger-garlic paste and fry for a minute before adding the chopped tomatoes. Cook until the tomatoes have begun to soften and oil starts to separate.
Then add slit green chilies, cumin seeds, coriander powder, red chili powder and salt. Add and swirl in the spices, cooking for a couple minutes until fragrant. Put in the marinated chicken and fry for 10-15 mins on medium-high flame till the chicken is cooked and the oil separates from the gravy.
Step 4: Layer the Biryani
Layer the partially cooked rice and chicken gravy in a big pot or biryani vessel. Begin with a layer of rice, then chicken, then another layer of rice. Top with chopped coriander, mint and the reserved fried onions. Drizzle some ghee or butter on top for added richness.
Step 5: Dum/Final Steaming
Cover the pot with a tight lid and cook on very low heat (dum) for 20 to 25 minutes. This way the flavors meld together, and the rice cooks the rest of the way. To keep the heat low, you can also place a heavy pan under the pot of biryani.
Step 6: Serve and Enjoy
Fluff the biryani gently with a fork, cutting through the rice and chicken to distribute everything evenly. Top with fresh coriander and mint leaves. Serve hot, with raita or salad alongside.
Secrets to the Best Chicken Biryani:
Texture of Rice: Authentic biryani must be made with long grain basmati rice. Plan to underboil it.”
Chicken Tenderness: To reduce the toughness and add flavor to chicken, marinate it several hours ahead of using it.
Spices: Change up the spice levels as per your desire. For a spicier taste, more green chilies or red chili powder can be added.
Dum Cooking: Cooking at low heat (dum) is critical for flavor to seep out of the meat and into the rice and vice versa.
Ghee: Incorporating ghee instead of oil gives the biryani a rich, authentic flavor.
Conclusion:
Nothing beats filling the air with the rich, fragrant scent of a steaming pot of Pakistan-style Chicken Biryani.’ With this simple, step-by-step recipe, you can replicate the authentic biryani flavor that millions of people love. This biryani is great for a family meal or special occasion.
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How to make Pakistani Chicken Biryani: Traditional Recipe & Secret Ingredients
Description
Pakistani Chicken Biryani with basmati rice, chicken marinated in yogurt and aromatic spices. MAINS Space out khaatay say: The word iftar evokes a lot of emotions, most of which are associated with the joys of preparing a hearty meal, teeming with the right amount of spice, fragrance and depth that'll have everyone falling in love with you all over again.
Ingredients
For Chicken Marinade:
For Rice:
Nutrition Facts
- Amount Per Serving
- Calories 500kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 5g25%
- Cholesterol 70mg24%
- Sodium 800mg34%
- Total Carbohydrate 60g20%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 30g60%
- Vitamin A 12 IU
- Vitamin C 15 mg
- Calcium 10 mg
- Iron 15 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
