HOW TO COOK PAKISTANI SPECIAL CHICKEN BIRYANI?

May 16, 2021

HOW TO COOK PAKISTANI SPECIAL CHICKEN BIRYANI?

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Chicken Biryani is the most preferred and famous dish in Pakistan. Chicken Biryani has its influence from home to restaurants. It is an amazing mixer of rice and chicken. When Biryani is made with desi spices, that makes its taste more aromatic and delicious. Pakistani Special Chicken Biryani recipe is a mixer of different styles of biryani. This Biryani recipe can easily be cooked at home even if you are a beginner. This Biryani recipe is exactly what you’d find at a typical Pakistani restaurant or any event.

Biryani

I have already mentioned the amazing facts about Pakistani spiced chicken biryani on this blogging site. You can get amazing information about chicken biryani from that blog. 
 

Major Ingredients for Pakistani Chicken Biryani:

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Special Chicken Biryani Recipe

May 16, 2021
: 3
: 1 hr
: 1 hr
: 2 hr
: Medium Difficulty Level

Pakistani Chicken Biryani recipe is one of the most famous recipes in Pakistan. You saw another level of craziness about Pakistani Biryani, once you visit Pakistan. Biryani has many kinds like Masala Biryani, Karachi Biryani, Lahori Biryani and many more. However, in this article, you can get step by step instructions for Pakistani Biryani with the details of its ingredients

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Ingredients
  • 1 ½ kg bone-in chicken
  • Whole Spices:
  • 12-14 cloves (Loung)
  • 6 dried bay leaves (Tez Patta)
  • 8-10 black cardamoms (badi elaichi)
  • 10 green cardamom
  • 4 to 3-inch Daar Chini (Cinnamon)
  • 1.5 tsp cumin seeds
  • 1 tsp whole black peppers
  • For Marinade:
  • 1 cup yoghurt
  • 2 tbsp oil
  • 4 tbsp biryani masala
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • 1-2 tsp red chilli
  • 0.5 tsp nutmeg powder
  • 0.5 tsp turmeric powder
  • 4 tsp kosher salt
  • Rice:
  • 3.5 cup basmati rice
  • 3 tbsp kosher salt
  • 2 tsp lemon juice
  • Biryani:
  • 4 tbsp ghee
  • 0.5 cup natural oil
  • 4 yellow onions
  • 12-16 garlic cloves
  • 2 – inched ginger crushed
  • 2 tomatoes
  • 4 green chilli pepper or as per your taste
  • 10 alu Bukhara (dry plums)
  • 1 tsp salt
  • 2 tsp garam masala
  • 1 tsp red chilli flakes
  • 2 tsp lemon juice
  • Topping or Garnishing:
  • 2 tsp oil
  • 1 tsp chaat masala
  • 0.5 tbsp cilantro leaves
  • 4 tbsp mint leaves
  • 0.5 tsp yellow and orange mixed food colour
  • 2 lemon thinly sliced
Directions
  • Step 1 Take a bowl and marinate the chicken into that bowl
  • Step 2 Cover that bowl and set it aside for an hour in the refrigerator
  • Step 3 When ready allow the chicken to come to room temperature
  • Step 4 Wash the rice and soak it in water, set aside
  • Step 5 Put a heavy-bottomed pan over high flame
  • Step 6 Add oil, onions, and fry until onions become golden
  • Step 7 Add ¼ cup of water
  • Step 8 When the water dried up add whole spices, ginger-garlic and cook another two minutes
  • Step 9 Add the marinated chicken and cook until it changes colour
  • Step 10 Add tomatoes, chilli pepper, and ‘Alu Bukhara’
  • Step 11 Add ½ cup of water and boil the chicken
  • Step 12 Turn the flame to low, cover the pan and allow the chicken to cook for 30 minutes
  • Step 13 Turn off the flame when the chicken is cooked
  • Step 14 Thoroughly, prepare the rice
  • Step 15 For that place a pot on high flame and add 7 cups of waters
  • Step 16 Add salt, lemon juice, oil, and stir
  • Step 17 When the water boiled, drain and set aside
  • Step 18 Uncover the chicken
  • Step 19 Raise the flame to medium to high to fry out any excess water
  • Step 20 Add salt, garam masala, and red chilli flake
  • Step 21 Turn off the flame and add lemon juice and stir to combine
  • Step 22 For ‘Dum’ or streaming:
  • Step 23 Add lightly oil to the bottom of the pan
  • Step 24 Add a layer of the drained rice
  • Step 25 Add ¼ tsp garam masala on top of the rice
  • Step 26 Add all the chicken and top with remaining rice
  • Step 27 Add remaining ¼ garam masala
  • Step 28 Layer the lid with a kitchen cloth and seal it tightly
  • Step 29 Turn on the heat on low flame and allow biryani to develop steam for 5-6 minutes
  • Step 30 Then, turn down the heat to low flame and allow it to cook for 20 minutes
  • Step 31 Turn off the flame and allow biryani to rest with cover for 10 minutes
  • Step 32 Do not mix it roughly
  • Step 33 Your Pakistani Special Chicken Biryani is ready
  • Step 34 Serve with yoghurt and ‘raita’

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