Authentic Pakistani Biryani Recipe: A Culinary Delight by Cook with Fem (Recipe)

Discover the rich flavors of traditional Pakistani Biryani with Cook with Fem's detailed recipe. Perfect for special occasions, this dish combines aromatic spices, tender chicken, and fragrant Basmati rice. Visit rhfpakistan.com for the complete recipe and tips!

Traditional Pakistani Biryani Recipe | Regional Heritage Food

Introduction

Biryani, a quintessential dish in Pakistani cuisine, is cherished for its rich flavors and aromatic spices. Traditionally prepared for festive occasions and family gatherings, Biryani is a symbol of celebration and hospitality. Its unique blend of spices, tender meat, and fragrant Basmati rice makes it a favorite among both elders and youngsters. Mastering the art of Biryani requires patience and practice, but the reward is a mouthwatering dish that captures the essence of Pakistani culinary heritage.

Recipe

Ingredients

• Basmati Rice: 1 Kg
• Chicken: 1 Kg
• Cooking Oil: 5 Tablespoons
• Onions: 4 Medium Sized
• Ginger Garlic Paste: 4 Tablespoons
• Salt: To Taste
• Red Chili Powder: 3 Teaspoons
• Turmeric Powder: 1 Teaspoon
• Coriander Powder: 1 Teaspoon
• Cumin Powder: 1/2 Teaspoon
• Garam Masala: 1 Teaspoon
• Fresh Coriander and Mint Leaves
• Tomatoes: 4 Medium Sized
• Black Cumin: 1 Teaspoon
• Green Chilies: 6
• Cloves: 5 Pieces
• Cardamom: 3
• Cinnamon Sticks: 2
• Yogurt: 250 Grams
• Desi Ghee: 1 Tablespoon
• Fried Onions: 4
• Saffron Milk: 1/2 Cup

Method

• Prepare Rice:
  • Wash Basmati rice and soak in water for one hour.
• Cook Onions:
  • Heat oil in a saucepan, add 2 finely chopped onions, and sauté until golden brown. Add ginger garlic paste and cook until fragrant.
• Cook Chicken:
  • Add salt and chicken pieces, cooking on high flame for 5 minutes. Add red chili powder, turmeric powder, garam masala, cumin powder, and coriander powder. Cook for another 2 minutes.
• Add Tomatoes:
  • Add chopped tomatoes and cook until soft. Incorporate green chilies, fresh coriander, and mint leaves. Cook for 1 minute and then turn off the heat.
• Add Yogurt:
  • Beat yogurt well and add to the mixture.
  • Cook on low heat for 5 minutes until the raw smell of yogurt disappears.
  • Cook the chicken and covered for an additional 5 minutes on low heat.
• Thick Curry:
  • Cook the chicken on high heat again to thicken the yakhni (curry).
  • Add lemon juice and turn off the heat.
• Boil Rice:
  • In a large pot, boil 4-5 liters of water.
  • Add black cumin, cloves, cardamom, cinnamon sticks, and fresh mint and coriander leaves.
  • Add a tablespoon of oil and lemon juice to prevent the rice from sticking.
• Cook Rice:
  • Once water is boiling, add soaked rice and cook until 85-90% done. Drain the rice.
• Layer of Biryani:
  • In a large pot, layer the chicken yakhni at the bottom.
  • Add a layer of boiled rice, followed by fried onions, mint, and coriander leaves.
  • Repeat layers, finishing with a layer of rice.
  • Drizzle saffron milk and ghee over the top layer.
• Steam Biryani:
  • Cover the pot with aluminum foil and a lid.
  • Cook on high heat for 2 minutes, then place the pot on a tawa (griddle) and cook on high heat for 5 minutes.
  • Reduce heat and steam for 20-25 minutes.
• Serve:
  • Remove the lid and foil gently. Serve hot.

Calories Information

Approximately 450 calories per serving bowl.

Health Benefits and Precautions

Health Benefits:

• Rich in protein from chicken.
• Contains essential vitamins and minerals from spices.
• Provides a good amount of carbohydrates for energy.

Health Precautions:

• High in calories, so moderate portion sizes are recommended.
• High in fat due to oil and ghee; individuals with heart conditions should consume in moderation.
• Spices may cause discomfort for individuals with sensitive stomachs or acid reflux.

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