Pakistani Biryani Recipe

Ingredients:

For Rice:

• 2 cups basmati rice, washed and soaked for 30 minutes

• 1 bay leaf

• 4-5 cloves

• 2 green cardamoms

• 1 black cardamom

• 1-inch cinnamon stick

• Salt to taste

For Chicken Marinade:

• 1 kg chicken, cut into pieces

• 1 cup yogurt

• 2 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 2 tsp red chili powder

• 1 tsp coriander powder

• 1 tsp garam masala powder

• 1 tbsp lemon juice

• Salt to taste

For Biryani Masala:

• 2 large onions, thinly sliced

• 3 medium tomatoes, chopped

• 2-3 green chilies, slit

• ½ cup fresh coriander, chopped

• ½ cup fresh mint, chopped

• ½ cup oil or ghee

• 1 tsp cumin seeds

• 1 tsp garam masala powder

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1 tbsp biryani masala (optional)

• ¼ cup milk

• A pinch of saffron or yellow food color (optional)

For Garnishing:

• Fried onions

• Fresh coriander and mint leaves

• Lemon slices

Method:

1. Cook the Rice:

• Boil 6 cups of water in a large pot.

• Add bay leaf, cloves, green and black cardamoms, cinnamon stick, and salt.

• Add the soaked rice and cook until it’s 70% done. The grains should be firm but slightly undercooked.

• Drain the rice and set aside.

2. Marinate the Chicken:

• In a bowl, mix yogurt, ginger-garlic paste, turmeric, red chili powder, coriander powder, garam masala, lemon juice, and salt.

• Add chicken pieces, coat them well, and marinate for at least 30 minutes (or up to 2 hours for better flavor).

3. Prepare the Biryani Masala:

• Heat oil or ghee in a large pan.

• Add cumin seeds, and when they crackle, add sliced onions. Fry until they turn golden brown.

• Add green chilies and chopped tomatoes. Cook until the tomatoes soften.

• Add the marinated chicken to the pan and cook for about 10-12 minutes until the chicken is cooked and the masala thickens.

• Add coriander, mint, cumin powder, garam masala, and biryani masala (if using). Stir well.

• Cook until the oil separates from the masala.

4. Layer the Biryani:

• In a large heavy-bottomed pot, spread half of the cooked rice as the bottom layer.

• Spread the chicken and masala evenly over the rice.

• Add the remaining rice as the top layer.

• Sprinkle saffron milk or yellow food color over the rice.

• Garnish with fried onions, fresh coriander, mint leaves, and lemon slices.

5. Dum Cooking:

• Seal the pot with a tight-fitting lid or cover it with foil and place a lid on top.

• Cook on low heat (dum) for 20-25 minutes to allow the flavors to blend.

6. Serve:

• Once the biryani is cooked, gently fluff the rice with a fork, ensuring the layers remain intact.

• Serve hot with raita, salad, or chutney.

Enjoy your delicious, flavorful Pakistani Biryani!