How To Make Pakistani Chicken Biryani ?

Pakistani Chicken Biryani Recipe (The Best!)

Introduction:

Discover the ultimate delight of Pakistani cuisine with our authentic Pakistani Chicken Biryani recipe. Bursting with aromatic spices, tender chicken, and fragrant basmati rice, this dish is sure to tantalize your taste buds and transport you to the vibrant streets of Pakistan. Follow our step-by-step guide to create a mouthwatering masterpiece that will leave your family and friends craving for more.

Ingredients for Pakistani Chicken Biryani

Elevate your culinary skills by gathering the following ingredients for your Pakistani Chicken Biryani:

For the Chicken Marinade:

Chicken (bone-in, skinless) - 1 kg

Yogurt - 1 cup

Ginger-garlic paste - 2 tablespoons

Red chili powder - 1 tablespoon

Turmeric powder - 1 teaspoon

Garam masala powder - 1 teaspoon

Salt - to taste

Sub-heading: For the Rice:

Basmati rice - 2 cups (soaked for 30 minutes)

Water - 4 cups

Salt - 1 teaspoon

Whole spices (bay leaf, cinnamon, cardamom, cloves) - for flavor

For Biryani Masala:

Onions - 3 large (sliced)

Tomatoes - 3 medium (chopped)

Green chilies - 4-5 (slit)

Chopped fresh coriander leaves - ½ cup.

Fresh mint leaves - ¼ cup (chopped)

Lemon juice - 2 tablespoons

Saffron strands - a pinch (soaked in warm milk)

Cooking Instructions

Follow these simple steps to prepare the most delectable Pakistani Chicken Biryani:

Marinating the Chicken:

In a large bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, and salt.

Add chicken pieces to the marinade and coat them evenly. Let it marinate for at least 1 hour, preferably overnight for the flavors to meld.

Cooking the Rice:

In a pot, bring water to a boil and add soaked basmati rice along with salt and whole spices.

Cook the rice until it is 70% done. Drain and set aside.

Assembling the Biryani:

In a separate large pot, heat oil and fry sliced onions until golden brown. Remove half of the fried onions and set aside for garnish.

Layer the marinated chicken at the bottom of the pot followed by chopped tomatoes, green chilies, coriander leaves, and mint leaves.

Spread half of the partially cooked rice over the chicken layer. Sprinkle saffron-infused milk and lemon juice.

Repeat the layers with the remaining rice and top it with the reserved fried onions.

Cover the pot tightly with a lid and cook on low heat for 20-25 minutes until the chicken is tender and the rice is fully cooked.

Serving Suggestions

Serve the piping hot Pakistani Chicken Biryani with raita (yogurt dip), salad, and pickle for a complete meal experience. Enjoy the explosion of flavors and spices in every bite!

Conclusion:

With our foolproof recipe, you can recreate the magic of authentic Pakistani cuisine right in your kitchen. Impress your loved ones with this tantalizing dish that is bound to become a family favorite. Try out our Pakistani Chicken Biryani recipe today and indulge in a culinary journey like never before!