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

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Source:- Google.com.pk
Biryani is a super popular dish across the globe and that’s no surprise. With its heavenly aroma and its mouth-watering flavor combinations, biryani is simply delicious. Today I’m sharing an Easy Indian Chicken Biryani. At the request of several of my readers I will be sharing the traditional “full-length” version in the near future, but in the meantime here is a quick and easy biryani for those of you who don’t have the lengthy list of Indian spices needed for the job but who would still like to capture the spirit of a delicious biryani and have it ready to eat in less than 30 minutes!

There are many, many different kinds of Biryani, all specific to various regions, each with their own ingredient and cooking method variations. Turkey, Iran and South Asia all have their own variations and India alone has at least a dozen different versions of Biryani. But whether it’s made with chicken, mutton, fish or vegetables, and whatever other ingredients may or may not be included, every biryani has one ingredient in common: Rice. And the most commonly used rice for biryani is basmati rice.

Basmati rice is unique from other types of rice. With its attractively long and slender grains, it’s delicious flavor, wonderfully fragrant aroma (basmati is from the Sanskrit word meaning “fragrant”) and its perfect texture, basmati rice remains one of the most preferred kinds of rice among chefs worldwide. It’s lighter and fluffier than regular rice and doesn’t stick together and it’s this latter characteristic in particular that is essential to achieving the perfect biryani.

But basmati rice is a little fussy and requires quite a bit of care in order to make biryani the right way. It has to be thoroughly washed and then soaked for at least 20-30 minutes before it can be cooked. And then it must be parboiled, only three-fourths cooked. The rest of its cooking time takes place with the meat. Any sources for traditional biryani will emphasize the importance of cooking the rice just right. The cornerstone of a good biryani rests on the preparation and final texture of the rice. For this Easy Indian Biryani I’m using Basmati. Having already been washed, soaked and parboiled, it’s perfect for making biryani. All of the time-consuming steps have been taken care of for you and the basmati rice is now ready for the final step of the cooking process – to be added to the flavorful meat and spices and cooked for just a few final minutes.

Ingredients (240 ml cup used)

dry spices to Temper

1 bay leaf

3 green cardamoms

4 to 6 cloves

Small Cinnamon stick

1 Star anise

½ tsp. shahi jeera

marinate

1 ½ tbsp curd/ yogurt

1 tsp ginger garlic paste

Salt as needed

¼ tsp. turmeric

¼ tsp. red chili powder

½ to ¾ tsp biryani masala or garam masala powder

Other ingredients

½ kg chicken

2 cups of aged basmathi rice

3 ¼ cups water or thin coconut milk(if using normal rice use little more water)

2 tbsp. Oil

Salt as needed

1 medium tomato (about half cup)

1 ½ tbsp curd/ yogurt

12 mint leaves / pudina finely chopped

coriander leaves from 12 stems finely chopped

1 ½ ginger garlic paste

2 green chilies sliced or chopped

1 large onion sliced thinly

¼ tsp. red chili powder

To powder (or use 2 tsps readymade biryani masala or garam masala )

Very small nutmeg piece

4 cardamoms

¼ to ½ tsp. Pepper corn

5 cloves

Small cinnamon stick

½ tsp. fennel seeds / saunf

½ tsp. stone flower / kalapasi (optional)

Instructions

Soak rice for at least 20 to 30 minutes. If using normal rice (not basmathi) soak it for 30 minutes.

Marinate chicken using ingredients under marination. Set this aside.

Add oil to a pressure cooker and heat it. Add the dry spices and saute till they begin to sizzle.

Add onions and fry till they turn golden, add ginger garlic and fry till the raw smell goes off.

Add chicken and fry till the color changes.

Add chopped tomatoes, yogurt, red chili powder, corinader, pudina.

Cook till the mixture turns thick and dry. By now the chicken should be almost cooked soft.

Add the rest of the masala powder and fry till you get a nice smell.

Pour water or thin coconut milk and bring it to a boil.

Drain off the rice completely and add it to the cooker.

Cook till the water very little is left, cover the pressure cooker lid and turn on the flame to very low. If using basmathi rice, cook it for about 3 to 5 minutes, do not let it whistle. If using normal rice that is slightly on the harder side to cook allow it to whistle once.

Let the pressure go down. Fluff up the rice with a fork. Or transfer it immediately to a wide utensil to prevent turning mushy.

If desired you can drizzle one spoon of ghee, coriander leaves and boiled eggs.

Serve chicken biryani in pressure cooker with onion raita or biryani shorba or sherva.

Easy Biryani Recipe