Biryani Recipe in Urdu Chicken Paksitani Images Pics : Recipe Biryani

Biryani Recipe in Urdu Chicken Paksitani Images Pics
Source:- Google.com.pk
Biryani is the royal dish amongst all the exotic rice dishes of India, and remains the dish to serve on all best and auspicious occasions. Whether one serves it to welcome house guests on their first day, or whether it be the main course of the menu in formal entraining, or a gala festivity, the painstaking care which the housewife will take in the preparations of Biryani will commence when she selects her ingredients. Nothing but the best will do. Although there are numerous variations of Biryani, our carefully compiled recipes are fit to serve Royalty. The pride and care that goes in the making of Biryani is a story itself. We remember nostalgically, the day when grandma used to make Biryani. The frying of the onions just to that particular goldness; the weighing of the saffron with the precision of a goldsmith; the marinating of the meat in the spices and curds; the weighing down of the lid with a brick; the listening in, in order to ascertain whether it is ghee or moisture that is sizzling, plus a lot of other rigmarole. We must confess that in those days the pot of Biryani., when finally opened, announced itself to the whole neighbourhood, and the aroma and fragrance that emanated was sufficient to make the most fastidious smack their lips in anticipation. Whilst we cannot indulge in all these time consuming activities, here is a recipe which even grandmother will be hard to put improve upon.

Add all the marination ingredients to a bowl. yogurt, salt, red chili powder, biryani masala, turmeric, ginger garlic paste, lemon juice, cardamom powder, Mix them well to make a paste.
Marinate the chicken with the prepared yogurt and masala paste prepared in step 1. Allow it to sit for overnight in the fridge or for at least 2 hours. Keeping overnight makes the chicken very soft once the biriyani is cooked. If you are marinating it just for 2 hours, i suggest keeping the pieces to small to medium and not very large
Add dry spices to a pot of boiling water along with few drops of oil. You can add the dry spices to a muslin cloth and make a knot if you don’t like to get a bite of the spices. Add soaked rice and cook till ¾th cooked. The rice must be grainy and you must get a bite into it meaning it has to be slightly under cooked.
4. Add the chicken marinade to a heavy bottom pot. Sprinkle fried onions, chilies, coriander and mint leaves. Add oil and mix it.
Layer the rice over the chicken. The rice must be moist and not with dripping water. It should not be dry either.
Add fried onions, mint and coriander leaves. Sprinkle biryani masala
Layer the rice again.
Sprinkle fried onions, mint and coriander leaves and biryani masala. Pour the saffron milk
Use a foil to cover the rim. You can also use a thick clean kitchen cloth. or make dough and stick to the rim of the pot.
Cover the pot with a lid. If using dough. make sure the lid sits on the dough
Place the pot over a hot old tawa. Cook on a medium high for about 15 to 20 minutes
Lower the flame to very low and cook for another 15 minutes. Switch off the stove and let it rest for sometime

Flavorful dum biryani is ready

Recipe Biryani