Thursday, 4 June 2015

Chicken Biryani

Chicken Biryani


Biryani whether chicken, mutton, fish or even vegetable biryani is popular throughout Pakistan, India.The basic spices are more or less the same, but I think every biryani involves a little different methodSome biryanis involve marinating the meat ahead time. In some forms, onions are fried and then added separately.

 Another type of biryani is kache gosht ki biryani literally meaning raw meat biryani but don't worry you won't eat it raw, in fact, raw meat is layered with half cooked rice. The later is cooked on very low until meat is tender and rice is fully cooked.

This chicken biryani is very easy to make, the only hard work is preparing a long list of spices. After eating this biryani you will agree that this delicious chicken and rice dish is worth every effort.

chicken                                600g                                           
banaspati rice half cooked 700g
oil1 1/2 cup
yogurt4 tbsp
onions2 large
tomatoes medium (sliced)2 sauteed in some oil
cinamon 1 piece
turmeric powder1 tsp +1/2 tsp for the rice
ginger /garlic paste1 tbsp each
yogurt1 cup
whole potatoes fried6-7
milk 1/2 cup
chopped ginger and garlic1 tsp each
dried prunes20-25
green cardamoms10
black cardamom2
cinnamon sticks2-3
nutmeg and mace1 tsp each
turmeric powder1/2 tsp
cumin1 tsp
bay leaves4-5
saffronfew strands
kewra essence8 drops
black peppercorns1 1/2 tsp
sprigs of mint 2
red chilli powder2 tsp
salt to taste


Take oil in a heavy based pan and fry till golden brown reserve half for garnishing.

To the other half batch of onions add the chicken. Cook until chicken changes colour add garlic, ginger, chili powder cumin and turmeric.

Grind all the remaining spices cardamoms both black and green, cinnamon, cloves, nutmeg, mace, and black pepper.

Add all the spices to the chicken mixture. Cook until chicken is tender and water evaporates.

Now start layering. First spread a little oil on the base of a heavy based pot, spread a layer of rice followed by fried onions fried tomatoes fried potatoes, mint prunes and some of the prepared chicken gravy.

Keep repeating this process until all the rice and gravy is finished.
Take half a cup of milk with a pinch of saffron and kewra leave for a few minutes before adding to the biryani.

Pour milk saffron mixture over the biryani. Cover the pot with a lid it is better to seal with flour dough to lock the steam inside, alternately you could place a clean napkin between the lid and pot.
Leave to cook for another 20 minutes.

The biryani is cooked when the rice is tender and all the flavours are mingled together. It is recommended that you bring the lower layer of rice to the top in between cooking.Serve biryani with raita or Dried Plum Chutney. Hope you like this recipe and thank you for your visit.
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