cook Pakistani Chicken Biryani

Pakistani Chicken Biryani:

Ingredient:
 
     * Chicken (1lb cut into medium pieces)
    * Yogurt (4-5tbsp)
    * Ginger paste (1/2tbsp)
    * Garlic paste (1/2tbsp)
    * Turmeric powder (1/2tbsp)
    * Coriander powder (1tbsp)
    * Kesar (1/4tbsp)
    * Butter (2tbsp)
    * Ghee (2tbsp)
    * Onion (1 sliced)
    * Mint leaves (5-10 finely chopped)
    * Coriander leaves (3-4 sticks finely chopped)
    * Whole garam masala (3-4 cloves, 1sinamon stick, 1bay leaf)
    * Milk (1/2cup)
    * Rice (1cup)
    * Ginger (1tbsp finely chopped)
    * Red chili powder (1tbsp)
    * Salt as per taste
    * Cumin seed (1/2tbsp)


PREPARATION
                       

                                                 


Soak the rice for about 20-30 minutes in cold water. Marinate the chicken (add yogurt, turmeric powder, ginger garlic paste, salt as per taste) for about an hour. Take a deep pan and add the ghee after it gets heated. When ghee starts melting add the whole garam masala, sliced onions and fry it till it become golden brown. After that add the marinate chicken to the fried masala, add 1/2tbsp ginger garlic paste, bomaby biryani powder, coriander powder, red chili powder and cook it until the chicken becomes almost ready to eat(80-90% cooked). On the other hand take 3-4 cups of cold water and add few drops of oil, then add salt and cumin seed before putting the container on the stove. When the water starts boiling pour the socked rice to it. When the rice gets half boiled drain all the water from it. Now add the half done rice on top of chicken and add some fried onions, chopped coriander, mint leaves, some chopped ginger, butter and sprinkle few drops of red color.

                                  



In the mean time take half cup of milk and add some keser to it, later sprinkle the keser milk on the biryani. Generally keser gives the nice flavor to your biryani. Now just put a tight lid to the pot incase if you don’t have tight lid then don’t worry for that, just put a kitchen towel on the top of the pot along a regular cover to hold it tight. Cook the biryani in a very low flame for about 20 minutes. Open the lid and mix the rice and chicken well. Remember, mix the rice and chicken very slowly otherwise the rice will brake and that will not look good. Now your Pakistani Chicken Butter Biryani is ready to serve. Serve it with yogurt salad to add the flavor. Try it in your kitchen and enjoy the taste. Hope you will enjoy it and write us here about the experience. Don’t worry if you fail to make it as like as you get in a restaurant but I bet you will cook it better the next time.