Biryani is the national dish of Pakistan. There are different versions of the fragrant and colorful biryani, from meat (chicken, mutton, and beef) to seafood (fish and shrimp), pulses, and lentils. However, the most popular recipe in Pakistan is chicken biryani.
Ingredients:
Chicken---- one kg
Rice ---- one kg
Ginger Garlic Crushed ---- Two Tablespoons
Salt ---- to taste
Onion (finely chopped)----Three medium size
Tomatoes (finely chopped) ----- Six medium size
Curd (whipped) ----- one cup
White cumin ---- one teaspoon
Ground turmeric----one teaspoon
Ground Red Chilli----Two Tablespoons
Coriander ground ---- one tablespoon
Ground hot spices----one tablespoon
Green chilies (finely chopped) ---- 6 to 8
Coriander (finely chopped) ---- Half a bunch
Mint (finely chopped) ---- Half a bunch
Yellow color ---- a pinch
Milk---- a cup
Kewra Essence ----- A few drops
Cooking oil---- one cup
Method:
Heat the cooking oil in a pot on medium heat for three to five minutes and add the hot spices when it starts to crackle, add the onion and fry until golden brown.
Add ginger, garlic, turmeric, and cumin seeds and cook for two to three minutes then add tomatoes and cook until the tomatoes turn brown.
When the tomatoes are turned into a paste, add chicken, salt, red chilies, ground coriander, ground hot spices, green chilies, green coriander, and mint then add yogurt and mix well on medium flame. Cook it for twelve to fifteen minutes. Boil the rice (5 minutes) with little hot spices and strain the water through a sieve.
Spread the chicken in a large pot and place a layer of rice on top of it.
Cover the pot and keep it on a hot pan for 15 to 20 minutes and cook on a low flame. Biryani is ready for serving.
Comments