Biryani in south Asia is a delicacy loved by almost all the population of this region, and even people living beyond. According to historians, Biryani was firstly served in the time of Mughals in India. This delicacy is prepared with long slender-grained aromatic Basmati rice, combined with tender, and flavourful meats of your choice between Beef, Mutton, chicken, or even fish, and infused in Desi spices like garam masala, dhania powder, chili powder, turmeric, etc. Biryani is truly craved by all the South Asians around the globe. It is a rich and delightful experience for everybody, every time. The enthusiasm for biryani in Pakistan is insane. Biryani is a part of almost every social gathering. Whether, it is a Wedding, Eid, Birthday, or any other event. The chances of finding biryani at any such social event are pretty huge. But in Pakistan, Karachi is considered the capital of Biryani. The richness, flavors, variety, and diversity that you’ll find on the streets of Karachi are unparalleled as compared to anywhere else in Pakistan. Following is the recipe including ingredients and step-by-step procedure to cook mouth-watering Chicken Biryani.
Ingredients
Name
|
Quantity
|
Onion
|
375 gram
|
Tomato
|
1/2 Kg
|
Yogurt
|
250 gram
|
Green chili (small)
|
15
|
Mint Leaves
|
2 tablespoon
|
Oil
|
250 gram
|
Ghee
|
2 tablespoon
|
Basmati Rice
|
1 kg
|
Chicken
|
1 kg
|
Aloo Bukhara
|
8-10
|
Red chili powder
|
1.5 tablespoon
|
Turmeric
|
1/2 teaspoon
|
Garam masala
|
1 tablespoon
|
Mace
|
1/4 teaspoon
|
Nutmeg
|
1/4 teaspoon
|
Coriander powder
|
1 tablespoon
|
Black cardamom
|
2
|
Cardamom
|
6
|
Black pepper seeds
|
15
|
Clove
|
7
|
Bay leaf
|
2
|
Namak
|
To taste
|
Kewra water
|
1 tablespoon
|
Orange food color
|
1/2 teaspoon
|
Cumin Powder
|
1 teaspoon
|
Lemon
|
2
|
Ginger and garlic paste
|
1.5 tablespoon
|
Cinnamon
|
2 inch
|
Procedure
Step 1: Marinate Chicken in 250-gram yogurt, 1.5 tablespoon ginger and garlic paste, 4 chopped tomatoes, 8 green chilies, Red chili powder 1.5 tablespoons, Coriander powder 1 tablespoon, Cumin powder 1 teaspoon, Garam masala 1 tablespoon, Turmeric 1 teaspoon, Salt (To-taste), Mace 1/4 and Nutmeg 1/4 teaspoon, 10 Aloo Bukhara.
Step 2: Fry 4 onions in 250 gram Oil until light brown. Separate the fried onions into a bowl. Add the 3/4 fried onion in chicken Marination.
Step 3: Mix all the spices together in a big bowl. Cover the ball with a thin plastic sheet and for 60 minutes to marinate.
Step 4: Heat the oil ( Use the same oil in which you fried your onion ) in a pot on medium-high flame.
Step 5: Add the Marinated chicken to the pot, then fry it until you see water forming.
Step 6: Cover the pot and cook on medium heat for 20-25 minutes. when properly cooked, set aside.
Step 7: In a separate pot boil 2.5 liter, and add 1 Kg Basmati Rice, 5 tablespoon salt, 2 Black cardamoms, 7 cloves, 2 Bay leaves, 15 black pepper seeds, 6 cardamoms.
Step 8: Boil the rice and drain the water once the rice is cooked 2/3. (leave rice 1/3 uncooked)
Step 9: Put 1st a layer of half chicken masala and half rice on top of it.
Step 10: Put the 2nd layer of chicken masala, and now add on top 7 green chili, Lemon juice of 2 medium lemons, and remaining rice.
Step 11: Add the final layer of remaining rice and sprinkle some orange food color on top.
Step 12: Cover the pot properly and cook on medium-low heat for 10 to 15 minutes for Dum.
Once cooked, serve with raita and salad.
