How to Make Pakistani Chicken Biryani in your home

Do you want to make your favourite chicken biryani at home? Pakistan is a world-famous country for food and nature. I hope if you read this post, 'How to make Pakistani Chicken Biryani in your home'  very carefully, you must make it in your home. I think this is an awesome post for you.      

By Tapas Saha 07/12/2019

PAKISTANI CHICKEN BIRYANI RECIPE. 

(HOME STYLE)

Ingredients for biryani

For Rice://///

4 cup (700 grams) basmati rice–, soaked in water for 10 minutes

½ teaspoon cumin seeds

1 whole bay leaf

6 black pepper

3-4 cloves

Water–, to boil rice

4 teaspoon salt – as required required

Marinate Chicken:////

1 (800 gram) chicken–, cut in 12-15 pieces

1 cup yoghurt–, divided

Spices:////

2 tablespoon green chilli paste/

3 tablespoon ginger-garlic paste/

1 tablespoon red chilli powder/

1 tablespoon coriander powder/

1 teaspoon cumin seeds–, roasted/

¾ teaspoon turmeric powder/

2 inch cinnamon/1/4 teaspoon black pepper/

1½ teaspoon allspice powder/

5 cloves/

2 black cardamom/

1 bay leaf/

1 teaspoon salt – or to taste

For the gravy:////

Oil – to fry/

5 (400 grams) potatoes–, cut in large chunks/

oil – to fry/

4 (500 grams) onion–, thinly sliced (or 1 cup fried onions packed)/

4-5 to (500 grams) tomatoes–, raw pureed/

¾ cup yoghurt–, whipped/

4 prunes*/

1-2 teaspoon chat masala – (add only if you like spicy food)/

1 fistful coriander leaves–, chopped/

1 fistful mint leaves–, chopped/

5 medium green chillies

Assembling (Dum)://// 

4 tablespoon oil – divided/ 

a pinch Saffron – soaked (or kewra essence)/

A pinch yellow or orange color/½ cup water for dum

Instructions://// 

Marinate chicken with spices and 4 tablespoon yoghurt and let it sit for 20 minutes.

For Rice////

In a large pot for biryani take water, bay leaf, cumin, black pepper and salt. Bring water to boil then add soaked rice. Mix well so spices release flavours. Cook rice until 70% cooked then drain all water and keep rice in a strainer until required. (Mix little oil in rice to avoid sticking.) 

For the gravy:////

In a wok, fry potatoes with a pinch of salt until golden brown, transfer potatoes to a paper towel and set aside./ 

In the same oil, fry sliced onions until crispy golden. Drain oil on a paper towel and spread on a single layer to crisp. Crush onion with hand or in a food processor and mix in the marinated chicken./

In the same wok, leave only ½ cup oil and (remove extra oil ) cook marinated chicken for 7 minutes until colour changes then add tomato puree and cook further for 10-15 until all tomato water dries and oil separates. Your chicken should be tender by now or cook further as needed. Sear chicken ( bounty) well for a rich taste. 

Now add whipped yoghurt, and bring the gravy to a boil. Now, mix in chat masala (if using) potato, prunes, mint, coriander and green chillies, mix well. Chicken gravy is ready.

Assembling:////

In the large thick bottom rice pot smear 2 tablespoon oil in the bottom./

Make the first layer of ⅓ rice in the bottom then add a layer of half of the chicken gravy./

Now make the second layer of ⅓ rice and another layer of chicken gravy dividing chicken and potato evenly in each layer./

Finally, add the third layer of ⅓ rice. Add another 2 tablespoons of oil on top of rice./

Mix orange colour, saffron and water together. Spread evenly over the rice. ( You may also add kewra water along with saffron)/

Cover pot with foil to seal the steam. Cover with a lid too. Keep the pot for dum for 15-20 minutes until rice is fully cooked and steam rises to the top when the lid is removed./

Mix rice with a large flat spoon or a small plate.  (Do not over mix to break grains.) And serve hot with raita and kachumber.

Important Notes:

Rice is the most important thing in biryani. Boil rice should be aromatic with spices. Make sure you are under-cooked when you boil because we’ll cook again for 20 minutes.

Searing ( bhunifying) is the most important step in making gravy. The yoghurt you add later with the restore water content of gravy but if your gravy is too dry add little extra water. 
( গ্রেভি তৈরির সবচেয়ে গুরুত্বপূর্ণ পদক্ষেপ হল সেয়ারিং (ভুনোফায়িং)। আপনার পরে দই যোগ করুন গ্রেভির জলের পরিমাণ কমে এলে বা আপনার গ্রেভি যদি খুব শুকনো হয় তবে সামান্য অতিরিক্ত জল যোগ করুন। )

MARINATE CHICKEN:

Marinate with spices and just 4 tablespoons of yoghurt. Mix well and let it sit for 20 minutes.

FOR RICE:

Wash rice and soak in water for 10 minutes.

Boil water with all spices and salt. Mix well, add soaked rice. Cook until 70 % is cooked. { 2 cups Basmati rice /// 1 cup (165 grams) of cooked rice provides 190 calories, 43 grams of carbs and very little fat. }

Put a little oil on rice so rice grains are well separated. Set aside.

For gravy:

While rice cooks, fry your potatoes in oil with a pinch of salt.

Fry onions in the same oil until golden, cool the until on kitchen towel then crush it with hand or grinder. ( You can also use 1 packed cup of fried onions in the recipe and skip this step.)

Mix onion also in the marinated chicken.

Remove extra oil from wok in which we fried potato and onions and leave only ½ cup oil. Fry marinated the chicken in that oil for 10 minutes until oil separates.

You can a little oil has separated on the sides, cook for few more minutes and then add tomato puree.

After adding tomato puree, mix well and cook further for 10-15 minutes on high flame until water dries and oil separates. ( Bhunofy ) This step is important.

After the oil has separated add remaining 3/4 cup yoghurt in the chicken.

Mix well and let it boil again.

Mix all the remaining ingredients, herbs, fried potatoes, green chillies and prunes. Mix well. At this stage, add gram masala powder for strong aroma. Gravy for biryani is ready.

For Layering:

Smear some 2 tablespoon oil on the bottom of the heavy-based pot for the crunchy church. Then divide rice roughly in three parts. Spread ⅓ rice in the bottom of the pot.

Now divide chicken gravy into two parts. Add ½ gravy in this layer.

Again add ⅓ layer of rice. (In this photo you can clearly see my rice just 70% cooked and separated.)

Add the second layer of remaining chicken gravy. (Divide the chicken and potatoes in proportion.)

1. Spread the last layer of ⅓ rice. 
2. On this layer, I add saffron soaked in ½ cup water. Make to spread evenly. 
3. Then drizzle 4-6 tablespoons of oil all over the last layer of rice. 
4. In Pakistani Biryani, Orange colour mixed with water and kewra or saffron essence is also added add that too.

We avoid colour and essence for we love only natural stuff with no colours and no artificial flavours until really necessary.

Seal the pot with foil, you can also use a damp cloth instead. Cover tightly with the lid. (This sealing technique of rice is called ‘Dum Dena’ in Urdu.) Dum helps the rice cook completely while absorbing the flavours of gravy and with drizzled oil.

Serve hot with salads and chutney.


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