Pakistani Chicken Biryani

Ingredients

• 500g (2 cups) basmati rice 500g (2 cups) basmati rice
• 500g (1 lb) chicken, cut into pieces 500g (1 lb) chicken, cut into pieces
• 1 cup plain yogurt 1 cup plain yogurt
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/4 teaspoon saffron strands, soaked in 2 tablespoons of warm milk 1/4 teaspoon saffron strands, soaked in 2 tablespoons of warm milk
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
2. 2.
   In a bowl, mix the yogurt, ginger, garlic, cumin seeds, coriander powder, red chili powder, turmeric powder, and salt. Add the chicken pieces to the marinade and let it sit for at least 1 hour.
3. 3.
   Heat 2 tablespoons of oil in a large pan and fry the sliced onions until golden brown. Remove half of the fried onions and set aside for garnishing.
4. 4.
   In the same pan, add the marinated chicken along with the marinade. Cook until the chicken is partially cooked and the marinade has thickened.
5. 5.
   In a separate pot, bring water to a boil and add the soaked and drained rice. Cook the rice until it is 70% cooked. Drain the rice and set aside.
6. 6.
   In a large pot, layer half of the partially cooked rice, followed by the cooked chicken and marinade. Sprinkle half of the fried onions and half of the chopped tomatoes. Repeat the layers with the remaining rice, onions, and tomatoes.
7. 7.
   Drizzle the saffron-infused milk over the top layer of rice. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, or until the rice is fully cooked and the flavors have melded together.
8. 8.
   Garnish with fresh cilantro leaves and serve hot.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch before soaking. This will help achieve fluffy and separate grains.
• Saffron strands — Soak the saffron strands in warm milk for at least 15 minutes to release their vibrant color and aroma.

Tips & Tricks

• For an extra burst of flavor, add a pinch of biryani masala or whole spices like cinnamon, cardamom, and cloves to the rice while cooking.
• To make the dish more aromatic, garnish with fried cashews and raisins.
• For a spicier biryani, increase the amount of red chili powder or add a few chopped green chilies to the marinade.
• To save time, you can use store-bought fried onions instead of frying them yourself.
• Leftover biryani can be refrigerated and enjoyed the next day. Reheat it in a microwave or oven, adding a splash of water to prevent it from drying out.

Serving advice

Serve the Pakistani Chicken Biryani hot, garnished with fresh cilantro leaves. Accompany it with raita (yogurt sauce) and a side of mixed salad for a complete and satisfying meal.

Presentation advice

To present the biryani beautifully, gently fluff the rice with a fork before serving to separate the grains. Arrange the chicken pieces on top and sprinkle some fried onions and cilantro leaves for an appealing visual effect.