Tasty Pakistani Biryani. Chicken Biryani is a delicious chicken and rice dish that consists of steamed layers of chicken, rice, and aromatics. As the rice cooks, the bottom layer absorbs all of the chicken juices, giving it a soft texture and rich flavour, while the top layer remains white and fluffy.
Chicken and rice is a classic combo that has pervaded culinary culture around the world, whether it’s Arroz con Pollo, Hainanese Chicken Rice, or Oyako Donburi. It makes sense that this staple seed would have been paired with a domesticated source of protein earlier in human history. Even so, the fact that this combination has been a popular choice for so long attests to its undeniable delectability.
By marinating the chicken in a spicy mixture of garam masala, garlic, ginger, chilli peppers, cilantro, and garlic, I’ve simplified the process a bit. The spices and aromatics on the chicken’s outside caramelise into an extremely tasty coating when fried. I prefer to cook the onions separately so that they can fully caramelise and form a sweet, umami-rich layer that contrasts with the spicy, salty chicken.
Tasty Pakistani Biryani
CHICKEN INGREDIENTS
2 tblsp. oil (vegetable)
ten grammes of garlic (grated)
ten grammes of ginger (grated)
2 tbsp. serrano peppers (to taste, minced)
6 g of mint (finely chopped)
10 g (finely cut) cilantro
garam masala 1 tblsp. garam masala
1/2 teaspoon cinnamon powder
1 teaspoon kosher salt
chicken thighs, bone-in and skin-on, 900 g
Rice
5 green cardamom pods6 cups water2 1/2 tablespoons salt (smashed)
1 teaspoon seeds of cumin
360 grammes per bay leaf
2 cups basmati rice
pertaining to onions
2 tblsp. ghee2 tblsp. medium onions (sliced thin)
to make Biryani
1 cup boiling liquid (reserved) (from rice)
Cilantro, 1/2 teaspoon saffron threads (for garnish)
STEPS
Step 1
In a large mixing basin, add the vegetable oil, garlic, ginger, chilli peppers, mint, cilantro, garam masala, cinnamon, and salt to marinade the chicken for the biryani. Toss in the chicken pieces. Allow at least 1 hour or up to overnight for the chicken to marinade. Set aside the caramelised onions in a mixing dish.
Step 2
Prepare the rice by rinsing it in a strainer under cold running water until the water runs clean while the onions caramelise.
Step 3
Bring the water, salt, cardamom, cumin, and bay leaf to a boil in a pot to par-boil the rice. Cook for 7 minutes after adding the rice.
Step 4
Place the chicken in a single layer, skin-side down, in the saucepan where the onions were caramelised. Fry until one side is golden brown (about 5 minutes). Flip the chicken over and fry until golden brown on the other side. Return the chicken to the bowl where it was marinated.
Step 5
To make the biryani, toss the rice with the saffron to properly distribute it. Half of the rice mixture should go in the bottom of the saucepan where the chicken was fried.
Step 6
Finish assembling the Biryani by layering the remaining rice in an equal layer. 1 cup of the rice-boiling liquid should be added. Set the timer for 20 minutes after covering the pot with a lid and placing it on the stove over medium heat. When steam begins to escape from beneath the lid, reduce the heat to low and cook until the timer goes off, then turn off the heat.
Step 7
Set the timer for another 10 minutes to steam the biryani without opening the cover.
Step 8
Transfer the Chicken Biryani to a serving plate after mixing everything together. Serve with fresh cilantro as a garnish.
