Traditional Chicken Biryani by layering cook gravy which layered with parboiled rice, after which crowned with fried onion, herb, and ghee. Biryani recipe is popular in Pakistan. Gravy makes using fried onion, chicken, yogurt, tomatoes which are spiced using a lot of spices.
Also, marinate the chicken beforehand and keep it aside for 1 hour as it gives the gravy a delicious flavor and juices and the chicken also absorbs up the masala nicely.
I have shared that traditional Pakistani Eid Biryani Beef pulao Recipe |How to make beef pulao recipe.
What Is Biryani?
Biryani is made by layering cooked chicken gravy which layered with parboiled rice, herbs, yellow food color, fried onion, and ghee are sealed & cook on sluggish steam together.
There are two types of Biryani
1. Raw Meat Biryani: Raw meat and parboiled rice and cooked together.
2. Cooked Meat Biryani: A layer of cooked meat and parboiled rice are steamed together.
Biryani Masala
Two types of spices like powder spices (Everyday spices), Whole spices.
1. Powdered Spices: Like coriander powder, cumin powder, red chili powder, turmeric powder, salt, gram masala powder (whole spices powder), mace powder, nutmeg powder, are added in biryani.
2. Whole spices: I have added green cardamom, black cardamom, cinnamon stick, bay leaf, black peppercorn, cloves, star arise.
Chicken Biryani Recipe Parboiled Rice Ingredients
- 2 Green Cardamom
- 2 Cloves
- 3 Bay leaf
- 1/2 tsp Caraway seeds
First Marination
Wash 1 & 1/2 kg of chicken and drain all the water and mix well to coat with food color and lemon juice.
Marinated chicken to marinate for only 10 minutes.
Second Marination
Meanwhile, prepare the masala to take an empty bowl, add yogurt, ginger, garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, salt, gram masala powder (whole spices powder) mace powder, nutmeg powder, green chili paste, Dried plums mix all of them and marinated add the chicken and marinate for 1 hour.
Soaked Rice
Meanwhile, add 2 cups of long grain basmati rice to an empty bowl and rinse water. Drain and soak for 1 hour in water.
how to cook biryani
Heat 1 cup cooking oil in a heavy bottom cooking pot. Add sliced onion, fry on medium flame until golden in color.
Add Biryani whole spices,fry on low flame until aroma comes out in the pot.
Then,Add marinated chicken,saute until changes color.Cover and cook for 20 minutes until chicken is tender and oil separartes from the edges.
Add 4 slit green chili,chopped coriander,mint leaves mix everything well.
Turn off the flame and chicken gravy is ready.
Take a large cooking pot,add 2 litre water.
Add,all the whole spices and 1 teaspoon salt.Water comes to a boil,add drained rice cook on medium heat until the rice 3/4 th tender.
Drain the rice to a colander.
In a another heavy bottom pot,add half layer of boiled rice,and add in all chicken gravy,and top with the remaining rice.
Sprinkle yellow food color on top of the rice.
Spread chopped coriander,mint and slit green chili on top.
Turn on the heat to Low the biryani to steam for 15 minutes.
After completely 15 minutes to serve with Raita Recipe,Kachumber Salad (Indian Salad)
Below Recipe Card
Chicken Biryani (Biryani RecipeĀ )
Ingredients
Chicken Garvy Marinade Ingredients
- 1 and 1/2 Kg Chicken
- 1/2 Tsp Yellow Food color
- 2 Tbsp Lemon Juice
- 1 Cup Yogurt
- 1 Tbsp Ginger Paste
- 1 Tbsp Garlic Paste
- 1 Tbsp Fresh Green Chili Paste
- 1 Tsp ļ»æTurmeric powder
- 2 Tbsp Red Chili Powder
- 1 Tbsp Cumin Powder
- 2 Tbsp Coriander Powder
- 1 Tbsp Salt
- 1 Tsp Whole Spices powder
- 1/4 Tsp Mace powder
- 1/4 Tsp Nutmeg powder
- 6 Dried plums Ā Alu BukharaĀ
Parboiled Rice Ingredients
- 2 Green Cardamom
- 2 Cloves
- 4 Bay leaf
- 1/2 Tsp Caraway seeds
- 2 and 1/4 Cup Long Grain Basmati Rice
- 2 Litre Water
Biryani Whole Spices Ingredients (do not Skip)
- 4 Green cardamom
- 12 Black Pepper Corn
- 2 Bay Leaf
- 2 Inch Cinnamon Stick
- 2 ļ»æStar anise
- 2 ļ»æBlack cardamom
Other Ingredients
- 2 Medium-Sized Onion sliced
- 1 Cup Cooking Oil
- 12 Green chili slit
- Half a bunch Mint Leaves
- Half a bunch Coriander leave chop
- Food color as needed
Instructions
First Marination
- Wash 1 & 1/2 kg of chicken and drain all the water and mix well to coat with food color and lemon juice.
- Marinated chicken to marinate for only 10 minutes.
Second Marination
- Meanwhile, prepare the masala to take an empty bowl, add yogurt, ginger, garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, salt, gram masala powder (whole spices powder) mace powder, nutmeg powder, green chili paste, Dried plums mix all of them and marinated add the chicken and marinate for 1 hour.
Soaked Rice
- Meanwhile, add 1 and 1/2 cups of long grain basmati rice to an empty bowl and rinse water. Drain and soak for 1 hour in water.
how to cook biryani
- Heat 1 cup cooking oil in a heavy bottom cooking pot. Add sliced onion, fry on medium flame until golden in color.
- Add Biryani whole spices,fry on low flame until aroma comes out in the pot.
- Then,Add marinated chicken,saute until changes color.Cover and cook for 20 minutes until chicken is tender and oil separartes from the edges.
- Add 4 slit green chili,chopped coriander,mint leaves mix everything well.
- Turn off the flame and chicken gravy is ready.
- Take a large cooking pot,add 2 litre water.
- Add,all the whole spices and 1 teaspoon salt.Water comes to a boil,add drained rice cook on medium heat until the rice 3/4 th tender.
- Drain the rice to a colander.
- In a another heavy bottom pot,add half layer of boiled rice,and add in all chicken gravy,and top with the remaining rice.
- Sprinkle yellow food color on top of the rice.
- Spread chopped coriander,mint and slit green chili on top.
- Turn on the heat to Low the biryani to steam for 15 minutes.
- After completely 15 minutes to serve with Raita Recipe,Kachumber Salad (Indian Salad)
