How to cook Pakistani Chicken Biryani at home | Pakistani Chicken Biryani Recipe <|> Chicken Biryani Recipe .

H.1: Pakistani Chicken Biryani Recipe:

Chicken Biryani

H.2: Introductions".

Pakistani Chicken Biryani is a mouth-watering and aromatic dish that is a staple in Pakistani cuisine. This traditional biryani recipe combines fragrant basmati rice with tender marinated chicken, infused with a blend of spices and herbs. Whether you're cooking for a special occasion or just craving a delicious meal, this easy chicken biryani recipe will surely impress your family and friends.

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H.3: Ingredients:

For the Chicken Marinade:

• 1 kg chicken, cut into pieces
• 1 cup yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• Salt to taste
• 2 tablespoons lemon juice

For the Rice:

• 3 cups basmati rice
• 4-5 cloves
• 4-5 green cardamoms
• 2-3 bay leaves
• 1 cinnamon stick
• 1 teaspoon cumin seeds
• Salt to taste

For the Biryani:

• 3 large onions, thinly sliced
• 3 tomatoes, chopped
• 2-3 green chilies, slit
• 1 cup fresh coriander leaves, chopped
• 1 cup fresh mint leaves, chopped
• 1 cup cooking oil or ghee
• 1/2 cup milk
• A few strands of saffron (optional)
• 1 teaspoon kewra water (optional)

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H.4: Instructions:

Step 1: Marinate the Chicken

1. In a large bowl, combine chicken, yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, salt, and lemon juice. Mix well and marinate for at least 2 hours, preferably overnight for better flavor.

Step 2: Cook the Rice

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a large pot, bring water to a boil. Add cloves, cardamoms, bay leaves, cinnamon stick, cumin seeds, and salt. Add the soaked rice and cook until the rice is 70-80% cooked. Drain the rice and set aside.

Step 3: Prepare the Biryani

1. Heat oil or ghee in a large pot. Add the sliced onions and fry until golden brown and crispy. Remove half of the fried onions and set aside for garnishing.
2. Add the marinated chicken to the pot with the remaining fried onions and cook until the chicken is browned and cooked through.
3. Add chopped tomatoes, green chilies, coriander leaves, and mint leaves. Cook until the tomatoes are soft and the oil starts to separate.
4. In a small bowl, warm the milk and add the saffron strands to it (if using).

Step 4: Layer the Biryani

1. In the same pot with the cooked chicken, spread half of the partially cooked rice over the chicken layer.
2. Drizzle half of the saffron milk and kewra water (if using) over the rice.
3. Add the remaining rice as the top layer. Drizzle the rest of the saffron milk and kewra water over the rice.
4. Sprinkle the reserved fried onions on top.

Step 5: Dum Cooking

1. Cover the pot tightly with a lid or aluminum foil to seal the steam. Cook on low heat (dum) for 20-25 minutes, allowing the flavors to meld together.

Step 6: Serve

1. Once the biryani is cooked, gently fluff the rice with a fork. Serve hot with raita (yogurt sauce) and salad.

My Name: Waheed Shahzad

From : Pakistan, Punjab, Okara