Chicken Biryani || Chicken Biryani Recipe || How to Make Chicken Biryani with step-by-step photos
Chicken Biryani is one of the most popular Pakistani dishes and is the perfect main entree for a dinner party.
This is a delicious Pakistani Rice chicken Recipe, Traditional chicken biryani has several types. which is often reserved for very special occasions such as weddings, parties, or holidays. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long-grain rice. Basmati rice with its thin, fine grains is the ideal variety to use
My recipe includes the basic steps to make a great biryani. While this recipe contains just the essential ingredients to make a biryani, you can also add cashews, raisins, hard-boiled eggs, fried potatoes, extra crispy fried onions, and many other ingredients to make it richer and more flavorful
The one additional ingredient that adds maximum flavor is crispy fried onions. I skip them in this recipe, but you can make them at home or just buy a bag from an ethnic grocery store and add them to the chicken and rice when assembling the biryani
In the end, remember that making biryani is not hard. Once you do it a couple of times, you’ll realize that effectively all you are doing is making a Chicken Curry and rice but are combining them and taking it to the next level of deliciousness. If you simply follow this recipe, you’ll love the results – before you know it, you’ll be making it every weekend…
Avoid Common Pitfalls:
Soak the rice for at least 60 minutes, this makes it less likely that the rice grains will break when cooked. It also reduces the time for which the rice must be boiled.
The rice needs to be slightly undercooked, so that it finishes cooking in the pot along with the chicken and is perfectly cooked and not soft and mushy. So remember to keep a close watch when boiling the rice.
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Soak the rice for 60 mins and drain the water completely
Bring 4 cups of water to a boil in a big pot_Add cumin seeds and all whole gram Masala listed below“For Rice”, and add salt to taste
Cook the rice till ¾ done
Note: it takes 5-8 mins approx; depending upon the rice variety you're using, so cook accordingly.) and then drain in the colander and set it aside.
Take a pan for chicken masala preparation. poured ghee/oil into the pan and wait for a minute add onion slices and fry them, until golden brown
Take out more than half the onions from the pan.
Add whole spices mix then add chicken and stir it until change the color is from pink to white
Then add all masala spices(below-given list) ginger garlic paste, tomato, curd, boil potatoes, Mix well. the covered lid on the pot for 10 minutes (don't overcook the chicken otherwise it'd be shredded
Note: if you are using lamb, beef, or mutton add 200 ml, of water and cook, until tender afterward adds tomatoes, curd potatoes, and green chilies..
Transfer half the chicken masala into the same pot in which you cooked the rice (The pot or vessel should have a large capacity)
one layered rice on top of chicken add mint and coriander leaves chopped lemon slices a little fried onion (for enhancing taste)
For four tomatoes slices sprinkle a pinch of salt then repeat the same procedure in the second and the last layer finally sprinkle saffron, yellow food color, and fried onion on top of the rice and cover it
Note: saffron and yellow food color soak in a little milk then sprinkle the top of the rice
Properly simmer keep a high flame until making steam very well, turn low the flame for another 10 minutes
Now ready to serve, you can serve it with salad, raita, mint coriander leaves chutney, you cook and have it and serve it for your family and friends...
Spread and Joy!
Chicken Biryani is one of the most popular Pakistani dishes and is the perfect main entree for a dinner party..
Ingredients:
- 500g, long grain basmati rice
- 3-4, potatoes optional
- 2 large-sized, onions thinly sliced
- 500g/1/2 kg, chicken
- 2 tbsp, ginger garlic paste
- 3 tbsp, tomatoes puree or you can use 4 medium-sized tomatoes
- 50g, plumps
- Salt to taste
- 1/2 cup, coriander leaves chopped
- 1/4 cup, mint leaves
- 3-4, green chilies
- 1 tsp, red chili powder
- 1/3 tsp, crushed red chili flakes
- 1 tsp, turmeric powder
- 1 tsp, coriander powder
- 1 Tbsp, whole spices mixed
- 1/2 cup, fried brown onion for garnishing
- 150 ml/1 1/2 cup, cooking oil or ghee clarified
- 1/3 tsp, food yellow color
- 100g, curd, or greek yogurt
- 1 tsp, whole spices powder garam masala
- 1 large-sized, lemon
- 1/4 tsp, biryani essence
- Basmati rice,(soaked in cold water for 60 minutes and drained)
- Black cumin seeds,1/2 tsp.
- Whole garam masala,(Cloves: 4, Bay leaves: 2, Black Peppercorns,10 green cardamom 1 and cinnamon stick: one 1″ piece
- Saffron threads,1/2 tsp (dissolve in 1/2 cup of warm water and set it aside)
- Rose essence,1/4 tsp
- Salt to taste
For Chicken Masala:
- Ghee/clarified cooking oil /Canola oil,150ml
- Crushed red chili flakes,1 tsp
- Garam masala,1 tsp
- Garlic,1 tbsp
- Ginger: 1 tbsp
- Green chilies,4 (or to your spice level)
- Turmeric powder,1 tsp
- Whole garam masala, green cardamom,5 pods, black cardamom,1 pod, cinnamon stick,1/2″ piece
- Whole black peppercorns,1/4 tsp
- Tomato,4 (medium, finely chopped)
- Yogurt/curd,1/4 cup (beaten) or 100g
- Juice half a lemon
- Mint leaves,1/4 for garnish (chopped)
- Coriander leaves,1/2 cup for garnish (chopped)
- Salt to taste
- Fried Brown Onions,1/2 cup
- hard-boiled potatoes, 3 or 4
How to make Chicken Biryani?
- Soak the rice for 60 mins and drain the water completely.
- Bring 4 cups of water to a boil in a big saucepan.
- Add cumin seeds and all whole gram Masala listed above“For Rice”, and add salt to taste.
- Cook the rice till ¾ done (Note: it takes 5-8 mins approx; depending upon the rice variety you're using, so cook accordingly.) and then drain in the colander and set it aside.
- Take a pan for chicken masala preparation. poured ghee/oil into the pan and wait for a minute add onion slices fry it until golden brown
- Take out more than half the onions from the pan.
- Add whole spices mix then add chicken stir it until changes color from pink to white then add all masala spices(above-given list) ginger garlic paste, tomato, curd, boiled potatoes
- Mix well. the covered lid on the pot for 10 minutes (don't overcook the chicken otherwise it'd be shattered
- If you are using lamb, beef, or mutton add 200 ml, of water and cook, until tender afterward adds tomatoes, curd potatoes, and green chilies.
- Transfer half the chicken masala into the same pot in which you cooked the rice (The pot or vessel should have a large capacity)
- one layered rice on top of chicken add mint and coriander leaves chopped lemon slices a little fried onion (for enhancing taste)
- 4 tomatoes slices sprinkle a pinch of salt then repeat the same procedure in the second and
- In the last layer finally sprinkle saffron, yellow food color, and fried onion top the rice and cover it properly for simmering keep high flame until making steams very well, and turn low flame for another 10 minutes
- Saffron and yellow food color soak in a little milk then sprinkle the top of the rice
- now ready to serve, you can serve it with salad, raita, mint coriander leaves chutney
- You cook and have it and serve it for your family and friends...
- If you are using stainless steel pot/ vessel then must be placed tawa below the Pot at the time of simmering
- Spread and Joy!
Have you any doubts about this blog kindly let me know
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