Chicken Biryani -Pakistani Style RECIPE#176

Steps 

I :- PREPARE  SAFFRON MILK

II :-  MARINATE AND COOK CHICKEN

III :-COOK RICE 

 IV:- LAYERING 

I :-  HOW TO 'PREPARE ' SAFFRON MILK

Soak 1 teaspoon  saffron strands in lukewarm milk  for overnight to release its color and flavor.

II :-  HOW TO  MARINATE AND COOK CHICKEN

 Step 1:-  Cut 4  lb / 2 kg  of Chicken thigh  into  pieces. And keep aside .

Step 2:-   Grind 10-12  whole black pepper ,  5-7  cinnamon sticks, 10-15  cloves , 1 1/2 teaspoon of fennel seeds, 1 1/2 teaspoon of cumin seeds    3-4  cardamom ,   1 black cardamom , a bay leaf  and a  1/4 of a star anise  to a fine powder. And keep aside.

 Step 3:- Grind  1/2 cup of mint leaves , and  a bunch of cilantro stems , and 3-4 green chills to a fine paste . And keep aside.

Step 4:- Marinate the chicken pieces  ( step 1) with Step 2 powder , Step 3 paste ,  1 teaspoon of red chili flakes ,  4 teaspoons of coriander powder ,  1/2 a cup  of curd , 2 teaspoons of  Kashmiri chili powder and salt . And refrigerate for 5-6 hours .

Step 4:- Heat a  pan , add 4 table spoon of vegetable oil / ghee. 

Add 4 sliced onion ( medium sized)  , 3-4 finely chopped garlic pieces &  2 '' of ginger root ,  3-4 finely chopped  green chilies ,

 finely chopped 10-12 curry leaves  . Saute until the onion  gets golden  brown in color

 Now add 2 -3  chopped tomato  ( medium sized) , and 2 table spoon of water and  cook the tomato until it becomes mushy. .

 Now add the marinated chicken ( step 4)  , 2 teaspoons of biryani powder (  http://jesacos5.blogspot.com/2013/11/biriyani-powder-garam-masala-powder.html ) 

and 1 1/2  cup of water  . Close the lid . And  cook for 15 minutes on high flame and another 20 minutes on medium flame .  Remove from the flame and keep aside.

III :- HOW TO ''COOK'' THE  RICE 

 Step 1:-  Soak 3 cups of Basmati rice for 2-  6 hours , drain and keep aside .

 Step 2:- Place   spices [  4-9 cloves, 5-6  cardamom, 1 black cardamom,  few cinnamon sticks] on a clean cheeses cloth /muslin/cotton cloth , as in the picture.

 Step 3:-   Tie the ends of the muslin as in the picture.

Step 4:-  Boil 5-6 cups of water with enough salt, 1 bay leaf, 1 teaspoon of Shahi jeera and the  ''tied spices'' ( step 3) 

 Step 5 :-  Add the soaked rice ( step 1)   . Cook  the rice ( it takes  around  7-10 minutes )on medium high flame . Strain the  rice in a colander and keep aside.

                                                     IV:- LAYERING 

Step 1:-  Place   a layer of cooked rice  in a pan  , 

then a layer of  lemon ( as in the picture ) 

then a layer of chopped cilantro ,  then sprinkle kewra  water OR rose water , and saffron milk  from step 1 , 

 then a layer of chicken  that  we made .

 Repeat the layers with rice being the topmost layer . Cover  the pan with a foil paper and  the  lid    . Keep aside for 1-2 hours .

 Step 2:- ..... Chicken Biryani -Pakistani Style  is ready..............:) .......JA Mathew- :)