Biryani is the most loved eastern recipe. It was brought to the people of the subcontinent by the Moghul empire. It is a matchless dish and has a royal descent. It is as popular now as it was centuries ago. Many chefs have brought innovations in it but the basic recipe remains the same and is rich with eastern condiments. Biryani is prepared with rice as the main ingredient while you can choose between mutton, beef or chicken to add in the rice.
Biryani is an essential and main dish on the menu of special occasions. Its popularity has never changed. Many food businesses sell it as their only product and claim to be serving the best recipe. Some of the famous names in Pakistan are Student Biryani in Lahore, Jahangir Biryani in Faisalabad, Sindhi Biryani and so on. These businesses are seen not only in the eastern countries like Pakistan, India or Bangladesh but also in European countries like England, and North American countries.
Here I am sharing a basic biryani recipe using chicken.
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| Chicken Biryani |
Ingredients for Chicken Biryani
2,1/4 cups of basmati rice
1 kg chicken cut into pieces
3 large onions, sliced
1 cup Yogurt
2 tsp red chilli powder
1 tsp turmeric powder
1 tsp of ginger paste
1 tsp of garlic paste
2 small green chillies
1/2 cup tomato puree
1 tsp roasted cumin powder
1/2 tsp cardamom powder
2 tsp of garam masala
powder
Pinch saffron or yellow food colour
1 tsp Coriander powder
Green coriander leaves 2 tbsp, chopped
4 cups of water
1/3 cup Oil
Salt as required
Directions
1. Put tomato puree, yogurt, green chilli paste, ginger
garlic paste, red chilli powder,garam masala powder, coriander powder, roasted
cumin powder, turmeric powder, and salt in a large pot and mix well.
2. Marinate chicken in the same mixture for 3-4 hours.
3. Heat oil in a pan and fry onions on medium flame till
they turn golden brown.
4. Now add the marinated chicken and cook until the chicken
is cooked approximately within 10-15 minutes.
5. Boil rice in a
large pot with four cups of water. Discard the water once the rice is almost
cooked but not fully soft.
6. Put a layer of
chicken and its batter in a pot. Top it up with a layer of boiled rice. Again
put a layer of chicken gravy and add rice on top.
7. Add saffron or yellow food colour in a little bit of milk
and pour it on top of the rice at random spots.
8. Put the pot on low heat for ten to fifteen minutes or
until the rice is fully cooked and the flavour of chicken and spices mixes with
rice.
9. Remove the lid and mix rice with meat carefully not
letting the rice break. Some portions of rice should be yellow and other white in colour.
10. Tasty Chicken Biryani is ready to serve.
Serve with Yogurt raita
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