Chicken Biryani_ - the real king of Pakistani comfort food
Chicken Biryani - 4-5 servings
Ingredients:
For Chicken Marination:
- Chicken: 1 kg, with bone
- Yogurt: 1 cup
- Ginger-garlic paste: 2 tbsp
- Biryani masala: 3 tbsp
- Red chili powder: 1 tsp
- Turmeric: 1/2 tsp
- Salt: to taste
- Lemon juice: 1 tbsp
- Oil: 2 tbsp
- 2,3 boiled eggs
For Rice:
- Basmati rice: 500g, soaked for 30 min
- Water: 2.5 liters
- Whole spices: Bay leaf, cinnamon stick, cardamom, cloves, cumin seeds
- Salt: 2 tbsp
- Food color: yellow/orange, a pinch
For Layering:
- Onions: 3 large, sliced and fried until golden
- Tomatoes: 2, chopped
- Green chilies: 4-5
- Mint + Coriander: 1/2 cup, chopped
- Kewra water: 1 tsp
- Ghee: 3 tbsp
Recipe Steps:
1. Marinate the chicken:
Mix all the marination ingredients and let the chicken rest for 30 minutes.
2. Cook the chicken:
Heat oil in a pot. Add the marinated chicken + tomatoes and cook on medium heat for 15-20 minutes until the oil starts to separate.
3. Boil the rice:
In a large pot, bring water with whole spices and salt to a boil. Add the soaked rice and parboil it to 90%. Drain the water.
4. Layering:
In the pot with the chicken, add a layer of rice. Top with fried onions, mint, coriander, green chilies, ghee, kewra water, and food color.
5. Dum:
Seal the lid tightly. Place the pot on a tawa/griddle and cook on low heat for 20-25 minutes for dum.
6. Serve:
Gently mix add boil eggs and serve with raita and salad.
Pro Tips:
1. For extra aroma: Seal the lid with dough during dum.
2. Separate grains: Don’t overboil the rice or they’ll turn mushy.
3. Extra flavor: Mix food color in 1/4 cup warm milk and drizzle over the last layer.
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