Pakistani Chicken Biryani Recipe

 

Elements for Chicken Biryani: 

- Chicken with bones-1 kg 

- Basmati Rice-700 gms

For Cooking Chicken: 

- Onions, cut 400 gms (around 5 medium estimated onions) 

- Ginger Garlic glue 2 tbsp 

- Tomatoes, cut 4 medium 

- Green Chillies, cut 6 numbers 

- Coriander leaves, hacked 1 cup 

- Mint leaves, hacked 1 cup 

- Whisked curd/plain yogurt-1 cup 

- Ready made Biryani Masala-5 tbsp 

For Cooking Rice: 

- Shahjeera (caraway seeds) - 1/2 tsp 

- Green cardamom - 4 

- Cloves - 4 

- Cinnamon-2 pieces 

- Salt-2 1/2 tablespoon 

- Water to heat up the rice-around 2.5 liters 

- Mint leaves - around 10-15 leaves 

Arrangement : 

- Clean and wash the chicken pieces. Channel the water or wipe off. 

- Slice the onions and tomatoes. Cut 6 green chillies 

-  1 cup Chop coriander leaves and 1 cup mint 

- Whisk the yogurt and put away 

- Wash and splash the Basmati Rice for 30 mins.  

To cook the Chicken: 

- Heat 6 tbsp oil in a substantial base dish and add the cut onions. 

- Fry on high hotness for around 12 mins till the onions are light brown. 

- Add the ginger garlic glue and fry on low hotness for 2 mins. 

- Now add the chicken pieces, blend and fry on high hotness for 2-3 mins. 

- Add the instant Biryani Masala, blend and fry on medium hotness for 3 mins in the wake of adding a sprinkle of water. 

- Readymade Biryani Masala typically contains salt, henceforth salt isn't added while cooking the chicken in this formula. Do check if the biryani masala you are utilizing has salt in it. 

- Now add the cut tomatoes, blend it well and cook on medium to low hotness for 4-5 mins till delicate. 

- Keep the hotness on low and add the whisked curd/yogurt. Give a blend and afterward add the slashed coriander and mint leaves. 

- Cook on low hotness for 2 mins till oil isolates. 

- Cover and cook on low hotness for around 20-25 mins till chicken is delicate. Eliminate top after 10 mins, give a blend and close the cover once more. 

- Dry up any overabundance water to get a thick sauce. 

To cook the Rice: 

- Take another substantial base dish and add around 2.5 liters of water. Spot it on high hotness. 

- You might remember the water for which rice was absorbed this 2.5 liters for upgraded flavor and taste. 

- Once the water begins to bubble or air pocket, add Shah Jeera - 1/2 tsp, Green cardamom - 4, Cloves - 4, Cinnamon-2 pieces and Salt-2 1/2 tablespoon (two and half tablespoon) 

- Stir it well to break down the salt totally . The water should be extremely pungent. 

- Once the water begins bubbling, add the stressed basmati rice and mix it well. 

- Continue to bubble it on high hotness, mixing not many occasions tenderly to not break the rice. 

- After 8-9 minutes when the basmati rice is practically done (90%) eliminate it from hotness and strain the water. Put it away. 

Layering the rice and cooked chicken: 

- Take a substantial base container and spread a large portion of the cooked rice as the first layer. 

- Now spread the cooked chicken with sauce on top of the rice consistently as displayed in the video. 

- Next, spread the equilibrium rice as the top layer. 

- Sprinkle some mint leaves on top of the rice. Close the cover and cook on low hotness for 7-8 mins. 

- Allow it to rest for around 20 mins. 

- Once you open the cover, blend the chicken and rice uniformly.