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pakistani biryani

Pakistani biryani, Pakistani chicken biryani

yummy indian kitchen
A pakki yakhni biryani made using chicken curry, layering it with rice and cooking together.
5 from 1 vote
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Prep Time 40 minutes
Cook Time 1 hour
Course chicken
Cuisine International, Pakistani/Hyderabadi
Servings 4
Calories 1151 kcal

Ingredients
  

To make the curry:

  • 750 gms chicken, cleaned and washed well
  • ¾ cup oil
  • 2 large onions, thinly sliced (use 4 for medium size onions)
  • 1.5 teaspoon ginger garlic paste
  • 3 cloves/loung
  • 3 cardamoms/elaichi
  • 1 large cinnamon stick
  • ½ teaspoon shahi zeera
  • 1 bay leaf /tej patta
  • 1 star anise (totally optional and can be skipped)
  • salt as per taste
  • 1.5 teaspoon red chili powder
  • ¼ tsp turmeric powder
  • ½ teaspoon garam masala powder
  • ¼ tsp cumin powder
  • ¼ teaspoon coriander seeds powder
  • ¼ tsp black pepper corn powder
  • ¾ cup yogurt/curd
  • 2 chopped tomatoes
  • 2 tablespoon chopped coriander leaves
  • 5 green chilies
  • 4 aloo bukhara/dried plums (optional ingredient)
  • 2 potatoes, peeled and cut into 4 halves

To dum the biryani:

  • 750 gms basmati rice (soaked for 30-40 minutes)
  • water for boiling the rice
  • salt to taste
  • 1 cinnamon stick/ dalchini
  • 2 cloves/ loung
  • 2 cardamoms/ elaichi
  • ½ teaspoon shahi zeera/ caraway seeds
  • 1 tbsp oil
  • 1 tbsp lemon extract

For the topping during dum:

  • a pinch of yellow and orange food color (mixed in water)
  • fried onions
  • 4-5 mint leaves
  • 1 tablespoon chopped cilantro/hara dhaniya (coriander leaves)
  • 1 teaspoon ghee
  • 1 tablespoon oil

Instructions
 

Potato boiling:

  • In a cook pot, add enough water, add salt to taste, half a teaspoon of turmeric powder.
  • Add the peeled and cut potatoes into the water and boil them until they are half done or 50% cooked.

To cook the chicken curry:

  • Take a cook pot, pour oil and heat it.
  • Add the sliced onions, add some salt and stir fry them until they turn golden in color.
  • Take some onions out for garnishing.
  • Add ginger garlic paste and saute for a minute.
  • Add the chicken pieces.
  • Roast until the color of chicken changes.
  • Add whole spices such as cloves, cardamom, cinnamon, shahi zeera, bay leaf, star anise.
  • Add salt, red chilli powder, turmeric powder, garam masala powder, cumin powder, coriander powder, black pepper powder.
  • Mix everything well.
  • Cook the masala for 3-5 minutes or until oil releases or appears at the sides.
  • Add yogurt, mix it.
  • Cook for few minutes.
  • Add the chopped tomatoes, chopped coriander leaves, slit green chilies.
  • Add aloo bukhara/dried plums into it, mix everything.
  • Cook the gravy for 15-20 minutes while stirring in between.
  • As the gravy is cooking, start preparing the rice.

Cooking of the rice:

  • Take a cook pot.
  • Add enough water, add salt as per taste, add cloves, cardamoms, cinnamon, shahi zeera, a teaspoon of oil and lemon extract.
  • Bring the water to a boil.
  • Add soaked basmati rice into it and stir well.
  • Cook the rice for not more than 12 minutes or until it is 80% cooked.
  • Strain the rice.

Layering the chicken and rice:

  • Take some chicken curry out from the chicken pot.
  • Over it add a layer of rice.
  • Place the boiled potatoes over the rice.
  • Add the remaining chicken curry curry as another layer.
  • Add another layer of rice.
  • Top it up with yellow and orange food color mixed with water.
  • Top with some mint leaves, coriander leaves and some deep fried onions.
  • Add a teaspoon of ghee as well as a teaspoon of oil all over.

Dum procedure:

  • Switch on the stove.
  • Place a tawa/gridle below the cook pot.
  • Seal the cook pot tightly.
  • Dum on high flame for 5 minutes and low flame for 20-25 minutes.
  • Switch off the flame and serve hot with biryani salan or biryani gravy.

Notes

  • To make the same biryani in oven follow the same procedure and do the layering work using a baking tray.
  • Top it up with herbs , color and ghee/oil.
  • Layer the baking tray with chicken and rice and then cover it tightly with a foil.
  • Pre heat the oven to 350 °F or 200 °C and then dum the biryani for 30 minutes or until it is nicely done.

Nutrition

Nutrition Facts
Pakistani biryani, Pakistani chicken biryani
Amount Per Serving
Calories 1151 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 4g25%
Trans Fat 1g
Sodium 509mg22%
Potassium 664mg19%
Carbohydrates 165g55%
Fiber 8g33%
Sugar 7g8%
Protein 15g30%
Vitamin A 582IU12%
Vitamin C 27mg33%
Calcium 135mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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