Pakistani Chicken Biryani



a serving of basmati rice
Chicken weighing one pound diced
1 large, thinly sliced onion
Yogurt, plain, one cup
Ginger paste, two tablespoons
2 teaspoons of pasted garlic
2 teaspoons of ground cumin
two tablespoons of curry powder
one teaspoon of turmeric powder
1 teaspoon of red pepper flakes
Salt, as desired
4–5 glasses of water
oil, 4–5 tablespoons
1-2 pods of green cardamom
2 to 3 cloves
1-stick of cinnamon
1 to 2 bay leaves
For garnish, use fresh cilantro and mint leaves.

Rice should be soaked in water for 30 minutes. Drain the water, then reserve it.
2-3 tablespoons of oil should be heated over medium-high heat in a big pot. The onions should be added and sautéed until golden. Half of the onions should be removed and saved for subsequent use.
Add the chicken pieces to the remaining onions in the pot and simmer for a few minutes, or until the chicken is no longer pink.
Include the salt, red chili powder, turmeric powder, cumin powder, coriander powder, and pastes of the ginger and garlic. Stir thoroughly, then heat for a further few minutes.
Stir well after adding the plain yogurt. Cook the chicken until it is thoroughly done and the masala is rich and fragrant for an additional 5-7 minutes.
Boil four to five cups of water separately. Bay leaves, cinnamon stick, cloves, green cardamom pods, and salt to taste should also be added.
Stir the soaked rice into the boiling water and cook for an additional 70 to 80 seconds. After draining the water, take the whole spices out.
Layer half of the rice, then the chicken masala, and finally the remaining rice in the same pot. Add a couple teaspoons of oil and the saved fried onions on top.
Cook the rice on low heat for 10 to 15 minutes, or until it is fluffy and fully cooked, with a tight-fitting lid on the pot.
Serve hot with raita or salad and garnish with fresh cilantro and mint leaves.
Have a scrumptious serving of chicken biryani!

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