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Chicken Biriyani


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Member since 2017
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Serves | Prep Time | Cook Time

Why I Love This Recipe

This recipe serves Pakistan's finest biriyani with a pleasing taste. This dish is one of Pakistan's most popular.


Ingredients You'll Need

Sham Bombay Biriyani Masala
600g boiled basmati rice
1 kg chicken thighs
4 tablespoon minced mint leaves
1 teaspoon geram masala powder
Salt as required
2 pinches saffron
2 teaspoons coriander powder
1 tablespoon ginger paste
1 tablespoon garlic paste
4 sliced and slit green chilli
2 tablespoon tomato puree
3 cup rice (depending on amount of people)
5 onions (depending on amount of people)
3 tomatoes (depending on amount of people)
6 pieces cumin seeds
1 big bowl plain yougurt
2 lemons juice
Yellow food coloring
1 cup ghee


Directions

1) Soak the rice then set aside for about 30 minutes and then marinate the chicken
Take a large bowl and pour in greek yogurt, turmeric chili powder and salt according to taste. Add the chicken thighs in the mixture and mix. Set aside for 20-30 minutes.


2) Soak saffron in milk


3) Pour oil into a deep pan keeping it on medium heat. Fry the cumin seeds and green cardamom for 2 minutes


4) Cut onion and tomatoes into slices


5) Add the sliced onions and fry for 15 minutes or till golden brown. Add tomatoes and fry for 5 minutes


6) Add the green chili to the mixture then add coriander powder. Turn the heat to medium low then add the chicken and mix for a while


7) Turn the heat to medium for 5 minutes then down to low. Cover the pan and let simmer for 5 minutes. Make sure to keep stirring during the process or the chicken might stick to the bottom then turn off the heat when done


8) Take half of the rice then pour into the pan and sprinkle milk soaked saffron along with the garam masala, mint and coriander. Put the remaining rice over the and garnish with the same 4 ingredients. Add some yellow coloring on the top


9) cover the lid and turn the heat to low medium and let it simmer for about5 minutes. Once done, put it off and let the biriyani covered until stem comes. Serve hot and fresh with raita or any chutney of your choice,


Pairs Well With

Yougurt


Questions, Comments & Reviews


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