Chicken Biryani Recipe Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos

Chicken Biryani Recipe Biography

Source(google.com.pk)

Undoubtedly one of my favorite recipes -
Chicken Biryani never fails to light up any
occasion and also my mood. A time consuming
recipe but totally a worthy one as it’s loved
by kids and adults alike. Check out my chicken
biryani recipe and do tell me how you like
your biryani!
Ingredients for Chicken Biryani:
7-8 Onions (thinly sliced and fried until light
brown)
10-15 Cashews (fried in a little desi ghee/
clarified butter)
1 Kg Chicken on the bone cut into 12 pieces
1 cup yogurt
2 Tsp Garlic paste
salt to taste
500 gm Basmati Rice (washed and soaked in
salted water for at least half an hour)
3-4 Tbsp oil
Oil for frying the onions
6-7 cloves
2 (1 inch) Cinnamon
4 green Cardamoms
3 Bay leaves
1/4 Tsp Caraway seeds (shahi jeera/black
cumin seeds)
4 large Tomatoes (chopped finely)
1/4 Tsp of mace powder
1/4 Tsp of grated Nutmeg
1 Tsp Coriander powder
1 Tsp red Chili powder (to taste)
1/2 Tsp Turmeric powder
2-3 green Chilies (to taste, chopped)
1 Tbsp Ginger (chopped)
1 Tbsp Garlic (chopped)
6-7 dried, pitted prunes
1/2 cup of milk
a few strands of Saffron (kesar)
3-4 Tbsp Desi ghee (clarified butter)
Method:
The first step is to marinate the chicken.
Marinate the chicken pieces in 1 cup yogurt, 2
Tsp garlic paste and little salt and keep aside
for a good 8 hours.
Fry onions until light brown and keep aside.
To boil the rice, take a large, deep vessel and
boil rice in it along with a stick of cinnamon,
3-4 cloves, 2 green cardamom, 1/4 tsp shahi
jeera and salt. The purpose of doing this is to
ensure that rice absorbs the salt and flavors of
all these whole spices. Let the rice boil on
high flame for 5-7 mins. The important thing
while boiling rice is not to over boil it.
Remember you have to par boil it i.e. 3/4th
cooked and the res 1/4th gets cooked later
with chicken. To check if the rice is done, take
a grain of rice out and press in between your
thumb and forefinger. If the grain breaks into 3
parts, it means your rice is cooked just right.
At this point, turn off the flame and drain rice
and keep aside.
In a deep pan or kadhai, heat oil and add
whole spices like bay leaves, cloves, cinnamon
and cardamoms. Now add ginger, green chillies
and garlic.
Add marinated chicken along with the marinade
and let it cook on medium flame till all water
dries up.
Now add the tomatoes, 1/3 of the fried onions,
all the powdered spices, salt and cook till all
the water from the tomatoes dries up. If you
notice that the chicken is cooking too quickly
then either cook on a high flame to fasten the
evaporation or remove the chicken pieces aside.
Now comes the point of assembling the
chicken biryani, which in my opinion is the
most critical part of the recipe.
Use a deep heavy bottom pan with a lid and
grease the bottom of the pan with desi ghee.
Now add a layer of rice, than a layer of
chicken and then add a handful of chopped
coriander and fried onions. Keep repeating teh
layers in this order and remember that rice
should be the top most layer. Sprinkle the
leftover onions and all the cashews on top of
the last layer of rice.
Now using a spoon pour saffron milk evenly.
Once all layers are set, take melted desi ghee
and with a spoon and pour it around the rim of
the vessel and a little on the rice.
Close the lid and seal.
In restaurants and traditional chicken biryani
recipe preparations, the lid is sealed by taking
some dough made from whole wheat flour,
rolling it into a thin strip and sticking it going
around the rim of the pan, half on the lid and
half on the pan in order to seal the whole pan
Alternatively, you may also take a large foil,
cover the pot/vessel with it and place the lid
on top.
Keep this biryani containing pot on low heat for
45 minutes. Place this pan on top of a tawa
(on which chapatis are made) or another heavy
bottom pan in order to prevent the bottom
layer of rice from getting burnt.
After 45 minutes turn off the heat. Open the
lid by taking off the seal and leave it open for
5 minutes.
Your delicious chicken biryani recipe is
ready to be savored! Serve it with kachumbhar
raita and chicken gravy.

Chicken Biryani Recipe Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos 

Chicken Biryani Recipe Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos 

Chicken Biryani Recipe Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos 

Chicken Biryani Recipe Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos 

Chicken Biryani Recipe Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos 

Chicken Biryani Recipe Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos 

Chicken Biryani Recipe Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos 

Chicken Biryani Recipe Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos 

Chicken Biryani Recipe Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos 

Chicken Biryani Recipe Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos 

Chicken Biryani Recipe Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos 

Chicken Biryani Recipe Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos 

Chicken Biryani Recipe Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos 

Chicken Biryani Recipe Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos 

Chicken Biryani Recipe Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos