Here's a basic recipe for Pakistani Chicken Biryani, a flavorful and aromatic dish loved by many. This recipe serves approximately 4-6 people.
Ingredients:
For the Chicken Marinade:
1 kg (2.2 lbs) chicken, cut into pieces
1 cup plain yogurt
2 tablespoons ginger paste
2 tablespoons garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
Salt, to taste
For the Rice:
2 cups Basmati rice, soaked for 30 minutes and drained
Water, for boiling
4-5 green cardamom pods
4-5 cloves
2-inch cinnamon stick
Salt, to taste
For the Biryani:
3 large onions, thinly sliced
1/2 cup cooking oil or ghee
2-3 green chilies, slit lengthwise
1 teaspoon saffron strands soaked in 2 tablespoons warm milk
Fresh coriander leaves, chopped
Fresh mint leaves, chopped
Fried onions (optional, for garnish)
**Instructions:
Marinate the Chicken:**
In a large bowl, combine the yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, and salt to make the marinade.
Add the chicken pieces to the marinade and coat them well. Cover and refrigerate for at least 2 hours, or preferably overnight.
Prepare the Rice:**
**
In a large pot, bring water to a boil. Add the soaked and drained rice, green cardamom pods, cloves, cinnamon stick, and salt.
Parboil the rice until it's about 70% cooked (the grains should still have a bite to them). Drain the rice and set aside.
Fry the Onions:
In a separate pan, heat the cooking oil or ghee over medium heat.
Add the sliced onions and cook until they turn golden brown and crispy. Remove half of the fried onions and set them aside for garnishing.
Layering the Biryani:
In a large heavy-bottomed pot, spread a layer of marinated chicken at the bottom.
Top the chicken with a layer of parboiled rice.
Sprinkle chopped mint leaves, coriander leaves, green chilies, and some of the fried onions over the rice.
Repeat the layers until all the chicken and rice are used up. Finish with a layer of rice on top.
Add Saffron and Milk:
Drizzle the saffron-soaked milk over the top layer of rice. This will give the biryani its characteristic yellow color and flavor.
Dum Cooking (Slow Cooking):
Cover the pot tightly with a lid or aluminum foil. You can also seal the edges with dough to ensure no steam escapes.
Place the pot on a low flame and let it cook for about 20-25 minutes. Alternatively, you can place a tava (griddle) under the pot and cook on low heat to avoid direct contact with the flame.
This slow cooking process, known as "dum cooking," allows the flavors to meld and the chicken to cook thoroughly.
Serve:
Once the biryani is cooked, gently fluff the rice with a fork.
Garnish with the remaining fried onions.
Serve the Pakistani Chicken Biryani hot with raita (yogurt sauce) or a side salad.
Enjoy your delicious homemade Chicken Biryani with family and friends!
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