Chicken Biryani

Name: Chicken Biryani
Total time: 60 min
Yield: 4 log
Ingredients: Chicken 750g; dahi 1 cup; Basmati chawal 3 cup (bhigoye hue); Biryani masala 3 tbsp; adrak lehsan paste 2 tbsp; Piyaz 3 (brown ki hui); Tamatar 2; hari mirch 4; Hara dhaniya; podina; lemon; Zafran / food colour; ghee 3 tbsp; Namak; tez patta; ilaichi; laung (chawal ke paani ke liye)

60 minute · 4 log · Desi Khane · Pakistan

Chicken biryani ki plate, zafrani chawal aur hare dhaniye ke sath

Biryani wo khana hai jo aksar mehmanon aur khushi ke mauqon par banti hai, aur Karachi style apne tez masale, alag alag chawal aur dum ki khushbu ke liye mashhoor hai jo dhakkan uthne se pehle poore ghar mein phail jati hai. Neeche diya tareeqa chicken ko juicy aur chawal ko khushbudar rakhta hai, aur tehon ko ek naram mass nahi banne deta. Marination hi asal zaiqa banati hai, is liye pakana zyada tar teh lagana aur intezar karna hai. Isay degchi se seedha serve karein, raita aur salad ke sath, jab tak bhaap nikal rahi ho.

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Ajza

Chicken 750g
dahi 1 cup
Basmati chawal 3 cup (bhigoye hue)
Biryani masala 3 tbsp
adrak lehsan paste 2 tbsp
Piyaz 3 (brown ki hui)
Tamatar 2
hari mirch 4
Hara dhaniya
podina
lemon
Zafran / food colour
ghee 3 tbsp
Namak
tez patta
ilaichi
laung (chawal ke paani ke liye)

Banane Ka Tareeqa

Chawal ko saaf paani aane tak dho kar 30 minute bhigo dein, phir chaan lein. Dahi, biryani masala, adrak lehsan paste aur namak chicken mein mila kar 30 minute marinate karein.
Ek bare bartan mein namak aur sabut masalon ke sath paani ubalein. Chawal daal kar 70 percent tak pakayein, beech mein sakht rahe, phir foran chaan lein.
Ghee garam kar ke piyaz ko gehra sunehra hone tak brown karein, aadhi teh lagane ke liye nikaal lein, baqi pan mein rehne dein.
Tamatar aur marinated chicken daal kar darmiyani tez aanch par 10 se 12 minute bhunein, jab tak masala gaarha ho jaye aur tail alag nazar aaye.
Chicken masala ek bhari degchi mein phaila dein. Aadhe chawal daalein, phir dhaniya, podina, brown piyaz, lemon aur zafran chhidkein.
Baqi chawal daalein, upar baqi piyaz, herbs aur zafran aur ek chamach ghee daalein. Dhakkan ko kapde ya foil se band karein.
Halki aanch par 20 minute dum dein, dhakkan na kholein, phir aanch se utaar kar 10 minute rest dein.
Dhakkan kholein, kaante se kinaron se halke haath se phulaein, halka milayein taake rang nazar aate rahein, aur garam serve karein.

Chef ki tip

Chawal zyada na ubalein. Wo dum par pak jayenge. Dum par dhakkan par kapda rakhein taake bhaap bahar na nikle, aur chawal ka paani chakhein. Wo halka namkeen hona chahiye, kyunke saada chawal ko is namak ki zaroorat hoti hai.

Serve Karna

4 logon ke liye raita, kachumber salad aur lemon ke sath kaafi hai. Degchi table ke beech mein rakhein aur wahin kholein, taake sab ko dum ki khushbu mile. Naan zaroori nahi, kyunke chawal hi asal khana hai. Lassi ya podine ka drink mirch ko balance karta hai.

Store Aur Dobara Garam Karna

1 ghante ke andar thanda kar ke airtight dabbe mein fridge mein 2 din tak rakhein. Dhaki hui kadhai mein halki aanch par 2 tbsp paani ke sath dobara garam karein, ya microwave mein dhak kar garam karein, jab tak poori tarah bhaap na nikle. Ek dafa se zyada dobara garam na karein. Hisson mein freeze kar ke 1 mahine tak rakhein, aur garam karne se pehle fridge mein raat bhar thaw karein.

Ajza Ke Notes

Haddi wala chicken dum par zyada juicy rehta hai. Leg pieces lein aur zyada charbi hata dein.
Purani basmati ke daane alag rehte hain. Nayi chawal jaldi naram ho jati hai, is liye ubalne ka waqt dekhein.
Full fat dahi marinade ko chicken par chipka deti hai. Low fat dahi garam hone par phat sakti hai.
Biryani masala har brand ka mukhtalif hota hai. Zyada mirch daalne se pehle masala chakhein, aur agli dafa adjust karein.

Variations

Sabzi biryani: chicken ki jagah aloo, phool gobhi, matar aur gajar lein, sabziyon ko halka marinate karein, aur dum 15 minute kar dein.
Mutton biryani: 750g mutton lein, teh lagane se pehle masala itna pakayein ke gosht taqreeban gal jaye, aur 30 minute dum dein.
Kam mirch wali: hari mirch aadhi kar dein, zyada laal mirch na daalein, aur zyada raita ke sath serve karein.

Aam Ghaltiyan

Dum se pehle chawal poora ubaal lena. Wo degchi mein naram ho jata hai.
Dum ke doran dhakkan kholna. Bhaap nikal jati hai aur chawal kacha reh jata hai.
Chawal ke paani mein namak kam rakhna. Tehein pheeki lagti hain.
Dum ke baad zor se hilana. Daane toot jate hain aur rang ek ho jate hain.

Aksar Puche Jane Wale Sawal

Kya biryani zafran ke baghair ban sakti hai?

Ji haan. Garam doodh mein ghula hua aik chutki peela food colour use karein, ya chor dein. Zaiqa masale aur dum se aata hai, sirf rang se nahi.

Chicken ko kitni der marinate karna chahiye?

Kam az kam 30 minute. Fridge mein 2 se 4 ghante behtar hai. Isay fridge mein rakhein, aur marinated chicken ko room temperature par na chhodein.

Mere chawal chipke hue kyun bante hain?

Chawal zyada ubal gaya tha, ya foran chhana nahi gaya, ya degchi zor se hilayi gayi. 70 percent par chhanein aur phulane se pehle rest dein.

Kya boneless chicken use kar sakte hain?

Ji haan. Thigh pieces lein aur masala pakane ka waqt 3 se 4 minute kam kar dein, taake chicken khushk na ho.

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