Pakistan chicken Biryani

Pakistan chicken biryani is a flavorful and aromatic dish that is popular throughout Pakistan. It is known for its rich flavors, tender chicken, and fragrant rice. Here's a basic recipe for preparing Pakistani chicken biryani:

Ingredients:

For Marinating Chicken:

- 500 grams chicken, cut into pieces

- 1 cup yogurt (curd)

- 2 tablespoons ginger-garlic paste

- 1 teaspoon red chili powder

- 1/2 teaspoon turmeric powder

- 1 teaspoon biryani masala

- Salt to taste

- Juice of 1 lemon

- Fresh coriander leaves, chopped

- Fresh mint leaves, chopped

For Rice:

- 2 cups basmati rice, soaked for 30 minutes and drained

- 4-5 cups water

- 2-3 green cardamom pods

- 2-3 cloves

- 1-inch cinnamon stick

- 1 bay leaf

- Salt to taste

For Masala:

- 2 onions, thinly sliced

- 2 tomatoes, chopped

- 2 green chilies, slit lengthwise

- 1 tablespoon ginger-garlic paste

- 1 teaspoon cumin seeds

- 1 teaspoon coriander seeds

- 1 teaspoon red chili powder

- 1/2 teaspoon turmeric powder

- 1 teaspoon garam masala

- Salt to taste

- Fried onions (birista)

- Fresh coriander leaves, chopped

- Fresh mint leaves, chopped

For Layering:

- Saffron strands soaked in warm milk

- Ghee (clarified butter)

Instructions:

1. Marinate the chicken pieces in yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala, salt, lemon juice, chopped coriander leaves, and mint leaves. Cover and refrigerate for at least 2 hours or overnight for best results.

2. In a large pot, bring water to a boil. Add the soaked and drained basmati rice along with green cardamom pods, cloves, cinnamon stick, bay leaf, and salt. Cook the rice until it is 70-80% cooked. Drain the rice and set aside.

3. In a heavy-bottomed pan, heat some ghee. Add sliced onions and sauté until they turn golden brown.

4. Add ginger-garlic paste and green chilies, and sauté for a minute.

5. Add chopped tomatoes and cook until they turn mushy.

6. Add cumin seeds, coriander seeds, red chili powder, turmeric powder, garam masala, and salt to the onion-tomato mixture. Cook for a few minutes until the masala is fragrant.

7. Add the marinated chicken to the masala and cook until the chicken is partially cooked.

8. In a heavy-bottomed biryani pot, spread a layer of cooked rice evenly at the bottom.

9. Spread a layer of the chicken masala over the rice.

10. Sprinkle fried onions (birista), chopped coriander leaves, and mint leaves over the chicken masala layer.

11. Repeat the layering process with the remaining rice and chicken masala, ending with a layer of rice on top.

12. Drizzle saffron milk and ghee over the top layer of rice.

13. Cover the pot with a tight-fitting lid or seal it with aluminum foil to trap the steam.

14. Place the pot on a tawa (griddle) and cook on low heat for about 20-25 minutes, allowing the biryani to steam and the flavors to meld together.

15. Once done, gently fluff up the biryani with a fork, taking care not to break the rice grains.

16. Serve hot with raita (yogurt-based salad) and enjoy the delicious Pakistani chicken biryani!

Note: Pakistani biryani is known for its rich flavors and fragrant rice. Adjust the spiciness according to your taste preferences by increasing or decreasing the amount of red chili powder and garam masala used.