Chicken Biryani Recipe




How to make Chicken Biryani pakistani

Chicken Biryani is a popular dish in Pakistan that is made with layers of flavorful rice, tender chicken, and aromatic spices. Here's a recipe to make Chicken Biryani Pakistani style:

Ingredients:

For the chicken:

• 1 lb bone-in chicken pieces

• 1 cup yogurt

• 2 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp cumin powder

• 1 tsp coriander powder

• Salt to taste

For the rice:

• 2 cups basmati rice

• 3-4 cups water

• 2 bay leaves

• 4 green cardamom pods

• 4 cloves

• 1-inch cinnamon stick

• 1 tsp cumin seeds

• Salt to taste

For the biryani:

• 2 onions, thinly sliced

• 2-3 green chilies, slit lengthwise

• 1/4 cup chopped fresh mint leaves

• 1/4 cup chopped fresh cilantro leaves

• 1/4 cup fried onions

• 2 tbsp ghee

• Saffron strands soaked in 1/4 cup warm milk

Instructions:

• Marinate the chicken: In a large bowl, combine the chicken, yogurt, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and let it marinate for at least 1 hour.

• Cook the rice: Rinse the rice thoroughly and soak it in water for 30 minutes. In a large pot, bring the water to a boil along with bay leaves, cardamom pods, cloves, cinnamon stick, cumin seeds, and salt. Drain the rice and add it to the pot. Cook until the rice is 80% done, then drain and set aside.

• Fry the onions: In a large pan, heat 2 tbsp ghee over medium heat. Add the thinly sliced onions and fry until golden brown. Remove the onions from the pan and set aside.

• Assemble the biryani: In the same pan used for frying the onions, add the marinated chicken and cook until the chicken is browned on all sides. Add 1/4 cup water and cover the pan. Let it cook for 10-15 minutes until the chicken is fully cooked.

• In a large oven-safe dish, spread a layer of rice at the bottom. Top it with the cooked chicken, followed by a layer of fried onions, chopped mint leaves, chopped cilantro leaves, and slit green chilies. Repeat the layers until all the ingredients are used up, ending with a layer of rice.

• Preheat the oven to 350°F. Drizzle the saffron-infused milk over the rice and cover the dish tightly with foil. Bake in the preheated oven for 20-25 minutes until the rice is fully cooked.

• Once done, remove from the oven and let it rest for 5-10 minutes. Fluff up the rice with a fork and serve hot with raita and salad.

Enjoy your delicious homemade Chicken Biryani Pakistani style!