Back to 9 servings 1 chicken, 750 gram, cut in 12 pieces 1 cup yogurt 2 tbsp green chilli paste 3 tbsp ginger garlic paste 1 tbsp red chilli powder or 2 tablespoons biryani masala 1 tbsp coriander powder 1 tsp cumin seeds, roasted 0.75 tsp turmeric powder 2 inch cinnamon 0.25 tsp black pepper 1.5 tsp garam masala powder 5 cloves 2 black cardamom 1 bay leaf 1 tsp salt, or to taste 0.5 cup Oil 4 onion, 500 grams, or 1 cup fried onions packed, thinly sliced 4 to tomatoes, 500 grams, raw pureed 6 prunes* 5 potatoes, 400 grams, cut in large chunk, optional 1 tsp chat masala ), (add only if you like spicy food 4 cup basmati rice, 700 grams, soaked in water for 10 minutes Water, to boil rice 2 inch cinnamon 0.5 tsp cumin seeds 1 whole bay leaf 6 black pepper 3 cloves 4 tsp salt, or as required 4 tbsp oil, divided 1 fistful coriander leaves, chopped 1 fistful mint leaves, chopped 5 medium green chillies, optional A pinch Saffron ), soaked (or kewra essence A pinch yellow or orange color 0.5 cup water for dum
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1 Step 1: In a bowl, marinate chicken with yogurt and the spices for chicken. Let it sit for 20 minutes.2 Step 2: Heat oil in a pot and fry sliced onions until crispy golden. Mix in the marinated chicken.3 Step 3: Cook marinated chicken for 7 minutes until color changes and oil separates on the side of the pot.4 Step 4: Add tomato puree and cook further for 10-15 minutes until all tomato water dries and oil separates. Your chicken should be tender by now or cook further as needed. Sear chicken (bhunofy) well for rich taste. Set aside.5 Step 5: Half boil peeled potatoes with turmeric. Then fry potatoes with a pinch of salt until golden brown, transfer potatoes to a paper towel, and set aside.6 Step 6: Add potatoes and prunes to the chicken gravy. The gravy should be thick and flowing, not dry. Add a little water to the gravy if it is too dry.7 Step 7: Do the steps for rice simultaneously with the steps of chicken. In a large pot for biryani, take water, spices for rice, and salt. Bring water to a boil. Mix well so spices release flavors.8 Step 8: When the color of water changes, add soaked rice. Cook rice until 70% cooked, then drain all water and keep rice in a strainer until required. Mix little oil in rice to avoid sticking. Stay around the pot when rice is boiling and keep checking the grain of rice for doneness at intervals. The rice will appear cooked but firm and not at all mushy upon pressing between finger and thumb.9 Step 9: In the rice pot, smear 2 tablespoons of oil in the bottom.10 Step 10: Spread a little more than half of the rice in the bottom, then add a layer of chicken gravy, dividing chicken pieces and potato chunks evenly in the pot.11 Step 11: Sprinkle herbs, chat masala, and chilies on the chicken layer.12 Step 12: Add a layer of remaining rice. Drizzle 2 tablespoons of oil on top of the rice layer.13 Step 13: Mix food color, saffron, and water together. Spread evenly over the rice. You may also add kewra water along with saffron.14 Step 14: Cover pot with foil to seal the steam. Place a heavy lid too. Heat the pot on high heat for 5-7 minutes. Then reduce heat to low and dum for 15-20 minutes until rice is fully cooked and steam rises to the top when the lid is removed.15 Step 15: Mix rice with a large flat spoon or a small plate. Do not over mix to break the rice grains. Serve hot with raita and kachumber.getsaucepan.com/r/851d7ff0-7386-418f-be90-8962bb54bc74 · Original: https://recipe52.com/pakistani-chicken-biryani-recipe/
