<h1>Pakistani Chicken Biryani Recipe The BEST!</h1>

The choice of good quality basmati rice, whole spices, spice powders, chicken & ghee all contribute to the flavors of chicken biryani. The recipe shared here in this post details a short cut method to make a simple one pot delicious chicken biryani that you can make in a pressure cooker or a pot. In the Cape Malay culture, a variation of biryani incorporates lentils as a key ingredient in the dish along with meat . The dish is made by cooking the rice and legumes and meat and gravy separately, then mixing it.

This recipe has been tested and works great with Bombay Biryani Masala. Prepare the biryani masala (or use store-bought) and marinate the chicken. I’ve intentionally chosen the ingredients and quantities to give this biryani a strong foundation. That said, this recipe can take quite a bit of substitutions and adaptations and still be excellent. It took me absolutely no effort to bring you this biryani recipe. Biryani can be served hot or at room temperature.

Cook till the water very little is left. Cover the pot or pressure cooker with a lid. If using basmati rice, cook it for about 3 to 5 minutes, do not let it whistle. Or If using normal rice that is slightly on the harder side to cook allow it to whistle once. If cooking in pot, cook until the rice is done. Next if rice is under cooked, you can also sprinkle little water and cook further.

I use a minimum of 2 tablespoons of oil per cup of raw rice, as there are additional ingredients - chicken, onions, etc. If using traditional method then cook rice in plenty of salted water just for 4 to 6 minutes until it is parboiled, making sure the grains don't get overcooked. Soak rice prior to cooking to make the grains stronger. And cook biryani in a wide cooking pot. In the simplest terms, biryani is a mixed rice dish paired with some source of protein , spices, and aromatics, that's cooked over a low flame. There is much debate of how this dish came to be, but most agree that its origins began in Persia as a rustic rice-and-meat dish and then traveled to India.

Check the salt , it must be slightly salty. Since salt is already added to marination, use little only. Pour this to a the chicken pot, bring it to a boil.

As soon as you see steam, turn down to low then cook for 25 minutes. Turn chicken so skin side is down - it should cover most of the base of the pot. Cook for 5 minutes, turning chicken twice.

Spoon biryani onto a warm serving dish. This step takes some time—you have to thinly slice a couple large onions and fry them batches until golden brown, but the depth and caramelized sweetness of properly-cooked onions is unbeatable. Frying in batches gives the onions space to cook into individual pieces, rather than ending up as a pot of caramelized jam.