Homemade Pakistani Biryani That Tastes Like a 5-Star Feast

Ingredients:

For the rice:

• 3 cups Basmati rice
• Water (to soak and boil)
• 2-3 bay leaves
• 4-5 green cardamom pods
• 4-5 cloves
• 1-inch cinnamon stick
• Salt to taste

For the chicken marinade:

• 1 kg chicken (cut into pieces)
• 1 cup yogurt
• 2 tbsp. ginger-garlic paste
• 1 tsp. red chili powder
• 1 tsp. turmeric powder
• 1 tsp. gram masala powder
• Salt to taste
• 2 tbsp. lemon juice

For the biryani masala:

• 4 large onions (thinly sliced)
• 2 tomatoes (chopped)
• 1/2 cup oil or ghee
• 2-3 green chilies (slit)
• 1/2 cup chopped coriander leaves
• 1/2 cup chopped mint leaves
• 1 tsp. cumin seeds
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. gram masala powder
• 1/2 cup milk
• A pinch of saffron threads
• 1/2 cup fried onions (for garnish)
• 1/4 cup raisins (optional)
• 1/4 cup cashew nuts (optional)

Instructions:

1. Preparing the Rice:

• Wash the Basmati rice in cold water until the water runs clear.
• Soak the rice in water for 30 minutes, then drain.
• Boil water in a large pot with bay leaves, cardamom pods, cloves, cinnamon stick, and salt.
• Add the soaked rice to the boiling water and cook until it is 70% cooked (rice grains should be firm but not fully cooked). Drain the rice and set aside.

2. Marinating the Chicken:

• In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, gram masala powder, salt, and lemon juice.
• Add the chicken pieces to the marinade and coat well. Marinate for at least 1 hour (overnight for best results).

3. Making the Biryani Masala:

• Heat oil or ghee in a large pot. Fry the sliced onions until golden brown and crispy. Remove half of the fried onions and set aside for layering.
• In the same pot, add cumin seeds and let them splutter.
• Add the marinated chicken and cook on medium heat until the chicken is almost cooked.
• Add chopped tomatoes, green chilies, coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the masala.
• Add chopped coriander leaves and mint leaves. Mix well.

4. Layering the Biryani:

• In a small bowl, warm the milk and add the saffron threads to it. Let it steep for a few minutes.
• In the pot with the chicken masala, spread a layer of partially cooked rice over the chicken.
• Sprinkle some of the reserved fried onions, a few raisins, and cashew nuts over the rice layer.
• Drizzle some saffron milk over the rice.
• Repeat the layers until all the rice and chicken are used up, finishing with a layer of rice on top.
• Garnish the top layer with the remaining fried onions, raisins, cashew nuts, and some more. chopped coriander and mint leaves.

5.Steaming (Dum) the Biryani:

• Seal the pot with a tight-fitting lid or cover it with aluminum foil and then place the lid.
• Cook on low heat for 25-30 minutes to allow the flavors to meld together. Alternatively, you can place the pot in a preheated oven at 180°C (350°F) for the same duration.
• Once done, turn off the heat and let it rest for 10 minutes before opening the lid.

6. Serving the Biryani:

• Gently fluff the biryani with a fork to mix the layers without breaking the rice grains.
• Serve hot with ratio, salad, and pickle.

Tips for Perfect Biryani:

1.     Quality Basmati Rice: Use high-quality, aged Basmati rice for the best texture and aroma.

2.     Mari nation: Marinate the chicken for at least an hour to allow the flavors to penetrate the meat.

3.     Partially Cooked Rice: Ensure the rice is 70% cooked before layering to avoid mushy biryani.

4.     Layering: Layering is crucial. Ensure each layer has a mix of rice, chicken, and garnishes.

5.     Dum Cooking: Sealing the pot well and cooking on low heat ensures the flavors meld together perfectly.

6.     Fried Onions: Crispy fried onions add a wonderful texture and flavor to the biryani. Don’t skip them.