Yummy Pakistani Chicken Biriyani Recipe
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- čas přidán 1. 11. 2023
- Step beyond to the repetitive flavors of restaurant biryanis across North America and welcome the allure of homestyle cooking with Banglar Rannaghor's exceptional biryani recipe. It's a unique blend of aromatic spices and tender chicken, all swaddled in perfectly steamed basmati rice, promising a flavor that's both profound and pleasantly familiar. Each spoonful transports you to a world where the homely touch meets no compromise on taste and depth of flavor.
Ingredients:
For the Spice Mix:
2 tsp coriander seeds
1½ tsp cumin seeds
¾ tsp fennel seeds
½ of a nutmeg
1 whole mace blade
For the Marinade:
1 cup strained yogurt or Greek yogurt
2 tbsp chopped mint
6-7 green chilis, crushed
4 tbsp chopped coriander
2 tsp Kashmiri red chili powder or paprika
½ tsp turmeric powder
1½ tsp salt (or to taste)
1 tbsp garlic paste
1 tbsp ginger paste
1 kg chicken, cut into large pieces
For the Biryani:
3 tbsp cooking oil
1 tbsp ghee
6 green cardamom pods, lightly crushed
2 black cardamom pods, lightly crushed
2-3 small cinnamon sticks
2 star anise
2 bay leaves
1½ cups chopped white onion
½ cup tomato puree (canned or 2 small tomatoes chopped)
½ cup water
3 cups basmati rice, rinsed and soaked for 1 hour
Salt, to taste
3 slices of unpeeled ginger
Lime juice few drops
1 tbsp saffron water (pinch of saffron mixed with water)
Food coloring, a few drops (optional)
Additional ghee, 1 tbsp
Kewra water ¾ tsp
A few lime slices
Fresh mint leaves
Dried rose petals (optional)
Instructions:
Start by making the spice mix. In a small frying pan, toast the coriander seeds on low heat for 1 minute. Add the cumin and fennel seeds, continuing to toast until fragrant, which should take no more than 2 minutes. Transfer the toasted spices to a mortar and pestle. Stir with a spoon to help them cool down; once cool, grind them together. Then, add the nutmeg and mace blade, and grind coarsely. Set this spice mix aside.
In a mixing bowl, combine the yogurt, mint, green chili, coriander, red chili powder, turmeric, salt, garlic paste, and ginger paste. Add the chicken pieces and coat well with the marinade. Let it sit for at least 30 minutes.
In a large pot or Dutch oven, heat the cooking oil and ghee. Add the cardamom, cinnamon, star anise, and bay leaves, and sauté for about 20 seconds. Then, add the onions with a pinch of salt, and sauté until light brown over medium heat (8-10 min).
Add 2 tsp of the spice mix to the onions and cook for another 30 seconds on medium-low heat. Pour in the tomato puree and cook until the oil separates, adding a splash of water if necessary to prevent sticking.
Add the marinated chicken and the remaining spice mix to the pot, ensuring the chicken is well coated with the spices. Stir thoroughly to combine. Cover the pot and allow it to cook for 2 minutes on low heat. This step is crucial as it lets the chicken release its natural juices, creating enough moisture for the chicken to be sautéed without the need for additional water. After 2 minutes, uncover the pot, turn up the heat to medium, and sauté the chicken for 8 minutes, allowing the flavors to deepen and the chicken to attain a rich color
Pour in ½ cup of water, mix, and cover. Cook for 25 minutes on low heat, stirring occasionally.
Meanwhile, boil enough water in a separate pot to parboil the rice. Season the water with salt-it should taste as salty as seawater. Add the ginger slices and bring to a boil.
Add the soaked and drained rice to the boiling water with few drops of lime juice Parboil for 6½ minutes until almost done. Drain well.
Check the chicken; if the gravy is watery, reduce it by cooking on higher heat. Then, layer the parboiled rice over the chicken. Drizzle with saffron water, add drops of food coloring, ghee, Kewra water, lime slices, mint leaves, and rose petals if using.
Cover the pot with aluminum foil and cook ('dum') for 15 minutes over the lowest heat.
Serve this heartwarming biryani to your family, and it's bound to be a new favorite! Enjoy the rich layers of flavor, the tender chicken, and the perfectly cooked rice. This dish not only promises a feast for your taste buds but also a beautiful presentation that will bring joy to any dinner table.
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Love from sri lanka 🇱🇰 my most favourite cooking channel, my 2nd mother to teach me proper cooking.
We're touched by your sweet words! Sending heaps of love right back to you in Sri Lanka! 🇱🇰 We're honored to be a part of your cooking journey. Keep on whipping up magic in the kitchen!
Great recipe and looks delicious food
One of the finest cooking channels
Good job!
Love from Pakistan
Thank you so much for your kind words! Much love to our friends in Pakistan. We're thrilled to have you as part of our food-loving community!
I love to learn bangladashi cusine I like chumchum and sweet yoghurt alot. In Karachi there is a famous sweet shop name Dhaka sweet we are their regular customers. MAY YOU GROW LEAPS AND BOUNDS.Ameen
Awesome i’ll try and you’re doing so work hard on your channel 👏🏻👍🏻
Feature some Palestinian cuisine as well Banglar Rannaghor please 🙏
Yes, Freedom for Palestine 🇵🇸
Lots of respect and love from Pakistan ❤️👏👍👍👍
Loads of love and respect to you from us! Your support means the world. ❤
Zabrdast 👍
❤ love from Pakistan
Great
Oshaaadhaaron akta golpo shunlam. What a story. Excellent reading ❤️❤️❤️❤️
New subscriber here love from Philippines
Welcome to the Banglar Rannaghor family! Sending lots of love right back to you. We hope our recipes bring a taste of joy and spice to your kitchen. Mabuhay!
Bangla's recipes are tried and tested! Made her yakni pulao before. This one didn't disappoint either. Absolutely delicious 😋 will definitely make again to impress family 😌
Wow amazing
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😋😋😋
Rice quality ❤❤❤
First time I’m seeing a biryani without fried onions❤️ makes me happy as I don’t like the sweet taste of fried onion.
Golden fry onion evenly it will not taste sweet...
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Just needs potatoes and you’re set to go! 😊
❤
Waaaao this is really lovely meal recipe I got to try it.
Thanks madam 🙏🏼
We're really glad you liked the recipe! Hope you have a great time trying it out. Thanks for the love!
Potatoes are missing
Excellent ❤❤❤❤
What brand rice is that? Looks soo beautiful
We used Falak rice for that beautiful texture and appearance. We're so glad you noticed! Happy cooking!
Awesome recipe and presentation 🥰🥰🥰
Thanks a bunch! Glad you liked it!
Lots of love from Pakistan ❤
Heartfelt thanks for the love! Sending warm wishes your way!
Heartfelt thanks for the love! Sending warm wishes your way!
Thank you soooo much for your response and thoughts
Waiting to try this recipe I am sure its going to turn out well will save it thank you❤❤I wanted a biryani that is light and simple to make❤
We're so glad to hear that you're excited about the biryani recipe! Light and simple is definitely the way to go for a lovely meal. Don't forget to let us know how it turns out once you've given it a try. Your support means the world to us! ❤🍽 Happy cooking!
Delicious. Just curious, will this recipe be enough for 3 people?
Absolutely, this recipe serves up a generous amount, perfect for 6 people. So, for 3 people, it will be more than sufficient. You might even have some delightful leftovers! Enjoy the flavors and thanks for your interest in the recipe.
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Weldone from Pakistan! But Pakistani also add tomatoes.
Yes, we did include tomatoes at 01:51 in the video. Thanks for the keen eye and the well wishes from Pakistan! Adding tomatoes is a lovely touch in many Pakistani dishes, bringing in that rich flavor and wonderful color. Keep sharing your tips with us
@@banglarrannaghorthat was tomato purée , not fresh tomatoes 🍅
3 cups equal to how many grams?
It depends on your cup
Looks delicious but please tone the music down a bit
Thank you for the feedback! We'll certainly take note of your suggestion regarding the music for future videos. We're always looking to improve, and we appreciate you taking the time to share your thoughts with us. Hope you still enjoy the recipes!
From which angle is it pakistani lol? It is a very traditional recipe in the southern asia
Hyderabad biryani khao sab bhool jaaoge
We absolutely adore Hyderabadi biryani too, it's a classic! Each biryani has its own unique charm, doesn't it? We're thrilled you enjoy biryani as much as we do, and we hope our Pakistani chicken biryani also gives you that unforgettable taste experience. Thanks for sharing the love for biryani with us!
Feature Palestinian cuisine! 🇵🇸
and Israeli cuisine too 🇮🇱🇮🇱
@@stdew07That will be just the cuisines stolen from Palestinians, no surprise there.
They are European Colonist Settlers after all 😒
@@stdew07 doesn't exist
You mean Israel
@@frostyAk47 Israel doesn’t exist
You made me cry. The making of chicken gravy and rice are just a disaster.
It can't be a pakistani process of making gravy for biryani.
Let me correct...
1st of all you should use oil, ginger, garlic, salt and litely fry the chicken pieces.
And it's pakki, so, no need to marinate
Now, 1st fry onions until brown (beresta). Preserve half of it for later. Then add tomato pure to onions. Add other spices and yogurt. If the gravy start to boil, then add chicken and saute for 2-3 minutes.
Then add water and cook for 20-25 minutes.
Your gravy is ready.
Who adds ginger to boil rice?. Just use shahi jeera, star anise and salt. Lime juice is optional. Your rice seems too wet.
But you can layer it perfectly. Your meat is already cooked. Use another pot. Put a little amount of gravy 1st. Then asd some rice then add chicken and gravy. Then add remaining rice. Then make the proper toppings.
Toppings are okay. Adding saffron milk, dried rose, kewra, lime slices etc are perfect. The missing part is adding half of beresta. You have to add it before dum. Please don't add any food color or essence. Color from saffron and gravy is enough. Use enough ghee. Ghee makes rice stay long and unbroken and add a divine flavor.
Remember every part of the subcontinent has a unique way of making biryani. I think you should do it authentically 🥰🥰🥰
Wrong terminology, any Pakistani dish is the one created after 1947, rest are all Indian, technically there is no Pakistani cuisine too.
@@Pavan-mu6ze Lol, you ignorance is only compounded by lack of knowledge in both etymology and gastronomy, add to that sheer lack of historical knowledge, India was before and after WW2, the famous dish "pindi chole" was developed in Rawalpindi in present day Pakistan, are you insinuating that it is a Pakistani dish and not Indian?
Kid it seem it's a few decades too early for you to be having this conversation.
@@Pavan-mu6ze Just because you made a cheeseburger in Pakistan doesn't entitle it to be called Pakistani burger, since the identity of Pakistan was created after 1947 any dish that is created with that identity is what deserves to be associated with that identity, or in simpler words to accommodate your level of understanding any dish proclaiming to be called the hypothetical "Pakistani Biryani" should be the one that uniquely uses ingredients distinct from different currently available biryani dishes that shares Pakistani identity (like developed in Pakistan after 1947 or by a Pakistani Citizen, or by using some ingredients exclusively found or adapted in Pakistan).
If you're still stuck up not considering the possibility you might be mistaken then take the term "Indian Classical Music" or "Hindustani Music", it is still used in Pakistan and is not called Pakistani Classical music there or anything of that sorts, because the similar line of logic stated above applies here as well, just adding a fictitious term to appease some at the cost of accuracy potentially misguiding others doesn't change it to reality.
Why can't you just simply enjoy the content Without bringing in some argument? Phulease, no one claims at least in this video that this dish alone is pakistani, it's just a recipe, a variation, anyone can come up with variations and share them online, for fucks sake stop making it a historical debate every time something about pakistan/or relating to it is shared. Learn to live a little. Whether the origins of this dish is indian/paki, it does not matter.
Avoid watching stuff related to Pakistan, it’s deteriorating your mental health. It’s wasting your time.
@@dr.pythonthere are all sorts different variations of biryani. Hyderabadi dum biryani, lucknowi biryani etc etc. This is just another variation of biryani popular in Pakistan. And biryani was invented in the Mughal empire, when India and Pakistan as a country didn’t even exist. No need to get so triggered whenever the word “Pakistan” is mentioned. Who cares? Get that stick out of your ass
With all due respect. Please don't use that name.
Which name?
Pakistani
P
A
S
Pakistan doesn't have necessary food to eat. Do they have money to still make Biryani's?