masaledar chicken biryani

masaledar chicken biryani


Hi guys, welcome to the "Focus On Taste" site. Today, I'm going to make one of the most requested recipes on my site, "Focus On Taste," which is chicken Biryani.

There are three steps to making chicken Biryani. Let's begin with the first one, just making the chicken.

masaledar chicken biryani

For Cooking the Chicken:-

 900g Chicken pieces
50ml Oil
2 tablespoon Garam masala
2 Potatoes small size
150g Yogurt
2 teaspoons Ginger garlic paste
 2 teaspoons Salt
2 teaspoon Turmeric powder
3 tablespoons Red chili powder
Half cup Fried onions about 100g–150g
2 Tomatoes small size
1/3 Water

For Cooking the Rice:-

1½ tablespoons Ghee
1 tablespoon Oil
1 tablespoons Garam masala
2 cup Water about 350gm
Salt as taste
400g Long-grain Basmati rice

biryani chicken recipe pakistani
For Assembling the Biryani:-

1 tablespoon Fried onions (for garnishing)
1tablespoon Fresh mint leaves (for garnishing)
½ tablespoon Fresh coriander leaves (for garnishing)

Cooking the chicken:

  • For that, I'm taking some 50ml oil in a pan, and I'm going to hit this on a normal flame.
  • Along with this, I'm going to add in some heat once again, and all you get is moderate heat.
  • I'll be adding the garam masala.
  • And after that, we let the peeled potatoes cook till they're nice and golden brown.
  • And in the interior, I'm going to start matinating the chicken. For that, I'm going to take yogurt, along with ginger garlic paste,  salt, some terminal powder, red chili powder, fried onions, and tomatoes.
  • This is done and ready. Keep checking on the potatoes.
  • Chicken goes in.
  • You have a nice mix.
  • Once this is seared and ready, I'm going to add a little bit of water.
  • Give it a stop.
  • I'm now going to cover this and cook it on medium heat till it's done.

Rice Cooking:-

  • I'm going to move this to the flame right next stove. And in the interim, let's start making the rice, for which I'm going to put some gee in a pan along with a little bit of oil.
  • Once the oil heats up, I'm going to add in some garmasala.
  • I want to lower the flame and add water.
  • I'm going to add some salt.
  • I'll wait for the water to come to a rolling boil.
  • In the interim, what I've done here is washed and soaked long green mated rice.
  • I've just soaked it for somewhere around 15 to 20 minutes. And that's more than enough time to soak the rice.
  • The waters come to roll and boil. I'm adding the rice very carefully.
  • Give it a light stop, and continue cooking this on a high flame.
  • Let's check for the doneness of the rice.
  • Well, it's almost done. The time is now to put the flame out.

  • I'm going to drain this rice. The rice is drained and ready. Let me check for the chicken now.

  • Well, that's almost done. Just give me to mix it.

  • Now that the chicken is almost done, I'm placing it in the oven to boil eggs.
  • And after this, it was in the drained rice.

pakistani chicken biryani recipe
Mixing of Chicken and Rice:-

  • The trick to a good, fluffy Biryani is that you should not press the rice.
  • Always move the rice like this and make sure it gets nice.
  • And on goes the lid. And you can place this on high flame for exactly 8 minutes, and then on low flame for 2 minutes.
  • And that's when a beautiful Biryani will get ready.
  • Let's check if the Biryani is done.

  • You have it ready. Of course, the flame

recipe for chicken biryani pakistani

Now let's begin the plating. Finally, I'm going to garnish this with some fried onions, along with fresh mint and fresh coriander


I hope you enjoyed this spicy chicken biryani. If you have any question, ask Pangless, and the "Focus On Taste" team will answer your question as soon as possible. 
spicy chicken biryani

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