Biryani Recipe in Urdu Chicken Paksitani Images Pics : Indian Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics
Source:- Google.com.pk
This style of Chicken Biryani is called the ‘Pakki-Biryani’, where the chicken and the rice are cooked separately and then combined in the final step. There are a lot of different ways of making Biryani and here is one simple, easy and yet incredibly delicious recipe that is just ‘too good’ and we had to pass it on. Do not get intimidated by the number of ingredients or the steps…just follow along step-by-step and WOW your family and friends! Also, check out the prefect accompaniment for this Biryani — Cilantro & Mint Raita We think they were made for each other…
Ingredients
Serves: 4
½ kg Basmati Rice (semi-cooked)
1 kg Boneless Meat (washed and chopped into square pieces)
500 gm Curd
4-6 tsp Ginger-Garlic Paste
4-6 Green Chilli
8-10 Big Onions (sliced)
¼ cup Lime Juice
½ tsp Red Chilli Powder
½ A pinch of Caraway Seeds (Shahi Zeera)
5-6 twigs Coriander Leaves (chopped)
5-6 twigs Mint Leaves (chopped)
2-4 pinch Saffron,pods Cardamom, Cinnamon
2-3 drops Saffron Color
1-2 pods Clove
2 cup Oil
2 tsp Ghee
Salt to taste
Directions
Prep:30min › Cook:20min › Extra time:15min marinating › Ready in:1hr5min
Smear the pieces of meat with ginger-garlic paste. • Keep them to marinate for an hour. • In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown. • Let the onions cool down and crush them. • Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat. • Leave the meat as it is for 1 hour
Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water. • Now spread a layer of semi-cooked rice in a heavy bottomed vessel. • Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice. • Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice. • Now add the aromatic water in a circular motion over the rice layer. • Now tightly cover the vessel with a lid. Keep it on a low flame on tawa.
•Remove the vessel from the flame exactly after 15 minutes. • Shahi Nawabi Biryani is ready to eat. Serve hot.
Garnish with Coriander and mint leaves and small piece of Lemon.
Make it healthier

After having Shahi Nawabi Biryani..make a soup of mint leaves n lemon soup..

Indian Biryani Recipe