Delicious Pakistani Chicken Biryani with Shorba

Delicious Pakistani Chicken Biryani with Shorba

Here comes an ultra exclusive recipe for cooking and preparing a mouth watering Chicken Biryani. Note that Chicken refers the flesh of Goat. This dish is very popular during the holy month of Ramzan. The following are the ingredients required for preparing this dish:

For marinating Chicken:

1/2 kg Chicken, sliced in 1.5 inches pieces, front leg portion preferred
1/2 tsp salt
1/2 Tbsp garam masala
2 Tbsp hung curd
1 Tbsp ginger garlic paste
1.5 Tbsp raw papaya paste
1/2 Tbsp red chilli powder
Juice of 1/2 lemon

For cooking rice: 

250 gm basmati rice, washed & drained
1.5 tsp salt
2 bay leaves
2 black cardamom
1 tsp black cumin seeds
2 cinnamon sticks
4 black peppercorn
4 green cardamom
4 cloves
1/2 tsp fennel

Other ingredients:

2 onions, finely chopped
Oil
1 tomato fine chopped
Saffron
1/4th cup Luke warm milk
Ghee
2 green chillies
Rose water

How to cook...the preparation preocess:

Step 1: Marinating Chicken

Marinating the Chicken is a highly artistic process and one needs to master this art to ensure an absolute delicacy on the offering. Add the hung curd to the Chicken, ginger garlic paste, salt, chilli powder, papaya paste, garam masala and lemon juice. keep this mixture for two hours for marination.

Step 2: Cooking Chicken

Heat ghee in a flat bottomed metallic pan and fry chopped onions till they turn golden brown. Now add green chilles, ginger garlic paste along with marinated Chicken. Allow it to cook for 10 minutes on high heat. Now add coriander powder, red chilli and cumin powder to 2 cups of water and boil it. now on low flame allow the Chicken to completely cook.
Now add coriander leaves , tomatoes, salt and garam masala to the Chicken. There should not be any water in the Chicken.

Step 3: Making of Kesar milk

Put Kesar in luke warm milk and keep it for 15 minutes. Now add rose water to it and keep the mixture aside.

Step 4: The making of Chawal

Use the highest quality basmati Chawal and soak it for 30 minutes. now drain water. Add cardamom, cloves, cinnamon, black pepper corn and jeera to it and boil it in 500 ml of water for 5 minutes on high flame .Then drain the water completely so that rice is half cooked.


Step 5: Layering

This a 6 layering process of final step. Divide the rice and Chicken into two portions. Now first layer is rice, spread it completely and heavy bottomed pan otherwise rice will burn. now add cooked Chicken and spread it to make second layer. Third layer is adding saffron milk and some ghee. Fourth layer is again rice follwed by fifth layer of Chicken and the last layer is chopped coriander, pudina and lemon juice. now cover the lid and seal the pan completely with dough so the steam does not come out. let  it cook for 45 minutes on low flame.

Your delicious Dum Chicken biryani is ready to serve. Serve it hot with raita.