Best Food Recipe in Pakistan: Chicken Biryani

Chicken Biryani is one of the most beloved and flavorful dishes in Pakistan, known for its rich spices, tender chicken, and aromatic rice.

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Ingredients:

For Chicken Marinade:

• 1 kg chicken (cut into pieces)
• 1 cup yogurt
• 2 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 2 tbsp lemon juice
• Salt to taste

For Rice:

• 3 cups basmati rice
• 4-5 cloves
• 2-3 green cardamoms
• 1 bay leaf
• 1 cinnamon stick
• 1 tsp cumin seeds
• Salt to taste

For Biryani Masala:

• 4 large onions (thinly sliced)
• 3 medium tomatoes (chopped)
• 1/4 cup oil or ghee
• 2 green chilies (sliced)
• 1/2 cup fresh coriander leaves (chopped)
• 1/4 cup fresh mint leaves (chopped)
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• A pinch of saffron soaked in 2 tbsp milk (optional)
• 2 tbsp kewra water (optional)

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Instructions:

Step 1: Marinate the Chicken

1. In a large bowl, mix all the marinade ingredients.
2. Add the chicken pieces, coat well, and let it marinate for 1-2 hours (preferably overnight for best flavor).

Step 2: Prepare the Rice

1. Wash and soak the basmati rice for 30 minutes.
2. In a large pot, boil water with whole spices (cloves, cardamoms, bay leaf, cinnamon, cumin seeds) and salt.
3. Add the soaked rice and cook until 70-80% done. Drain and set aside.

Step 3: Cook the Biryani Masala

1. Heat oil or ghee in a deep pot. Fry the sliced onions until golden brown and crispy. Remove half for garnishing.
2. Add tomatoes, green chilies, and the marinated chicken to the pot. Cook on medium heat until the chicken is tender and the oil separates.
3. Add red chili powder, turmeric, coriander powder, and garam masala. Stir well.
4. Add chopped coriander and mint leaves. Mix and set aside.

Step 4: Layer the Biryani

1. In the same pot or a separate one, layer half the rice, followed by the chicken masala, and then the remaining rice.
2. Sprinkle fried onions, saffron milk, and kewra water on top.

Step 5: Dum Cooking

1. Cover the pot with a tight-fitting lid or seal it with dough to trap the steam.
2. Cook on low heat for 20-30 minutes (on "dum") to allow the flavors to blend.

Step 6: Serve

• Gently mix the layers before serving to combine the rice and masala evenly.
• Serve hot with raita, salad, or chutney.

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Pro Tips:

• Use good-quality basmati rice for long, fluffy grains.
• Adjust spices to your taste for a milder or spicier biryani.
• For a smokey flavor, place a piece of hot charcoal in the pot, drizzle with oil, and cover for 2 minutes.

Enjoy the ultimate taste of Pakistani Chicken Biryani, a dish loved by all!