Chicken Biryani Pakistani style and world famous recipe | Recipesza

Chicken Biryani Recipe

Chicken biryani sirf ek dish nahi, balke ek jazba hai. Jab ghar mein biryani banne ki tayari hoti hai, to poora mahaul khushbu se bhar jata hai. Har kitchen mein masalon ki mehak, fry hoti hui piyaz ki awaz, aur dum par lagti hui biryani ka intezar ek alag hi sukoon deta hai. Aaj hum ek traditional chicken biryani banayenge jo taste mein restaurant style hogi, lekin ghar ke pyar aur desi touch ke sath.

Ingredients List 

Chicken Marinade ke liye

• 1 kg chicken
• 1 cup dahi (yogurt)
• 2 tablespoon adrak lehsan paste
• 1 teaspoon haldi powder
• 1 tablespoon lal mirch powder
• 1 teaspoon kali mirch powder
• 1 tablespoon dhania powder
• 1 teaspoon zeera powder
• 1 teaspoon garam masala powder
• 2 tablespoon lemon juice
• Namak hasb-e-zaiqa

Rice ke liye

• 700 gram basmati rice
• 2 tez patta
• 4 choti elaichi
• 2 bari elaichi
• 5 long
• 1 cinnamon stick
• 1 tablespoon namak

Masala aur Layering ke liye

• 4 bari piyaz thin sliced
• 3 tamatar chopped
• 4 hari mirch
• 1 bunch hara dhania
• 1 bunch podina
• 1/2 cup cooking oil
• 2 tablespoon ghee
• Orange ya yellow food color (optional)
• 1/4 cup doodh
• Fried onions for garnish

Subah ka waqt tha aur Ammi kitchen mein biryani ki tayari kar rahi thin. Sab se pehle unhon ne basmati chawal ko dhokar pani mein bhigo diya. “Achhi biryani ke liye chawal ka lamba aur khila khila hona bohat zaroori hai,” unhon ne muskurate hue kaha. Sath hi chicken ko ek bade bowl mein dala gaya jahan us mein dahi, adrak lehsan paste, lal mirch, haldi, dhania powder, zeera powder, garam masala aur lemon juice add kiya gaya.

Chicken ko masalon mein achhi tarah mix karte hue Ammi ne kaha, “Biryani ki jaan iska masala hota hai. Agar masala rich aur balanced ho, to biryani perfect banti hai.” Chicken ko kam az kam 1 ghante ke liye marinate hone ke liye rakh diya gaya taki masale andar tak absorb ho jayein.

Ab dusri taraf ek badi degchi mein oil garam kiya gaya. Sliced piyaz dalte hi kitchen mein sizzling ki awaz gunjne lagi. Piyaz ko golden brown hone tak fry kiya gaya. Kuch fried onions garnish ke liye alag rakh li gayin aur baqi masale mein istemal karne ke liye chhor di gayin.

Usi oil mein hari mirch aur tamatar dale gaye. Tamatar dheere dheere soft hone lage aur masala oil chhorne laga. Marinated chicken ko degchi mein add kar diya gaya. Chamach chalate hue Ammi ne kaha, “Chicken ko medium flame par pakana chahiye, warna masala jal sakta hai.” Dheere dheere chicken tender hone laga aur masale ki khushbu poore ghar mein phail gayi.

Kitchen ke bahar bachay bar bar pooch rahe the, “Ammi, biryani kab ready hogi?” Aur Ammi haste hue jawab detin, “Jab dum lagega tab asli magic hoga.”

Ab chawal ubalne ka waqt tha. Ek bartan mein pani ubala gaya aur us mein tez patta, elaichi, long aur cinnamon stick dali gayi. Jab pani mein masalon ki khushbu aa gayi to soaked rice add kar diya gaya. Rice ko sirf 70 percent tak boil kiya gaya kyun ke baqi cooking dum par honi thi.

Chicken masala ready tha. Ab layering ka stage shuru hua jo biryani ka sab se important hissa hota hai. Degchi ke neeche chicken masala ki layer thi aur us ke upar aadhe chawal phaila diye gaye. Phir podina, hara dhania aur fried onions sprinkle kiye gaye. Thoda sa food color doodh mein mix karke chawalon par dala gaya jis se biryani ko beautiful color aya.

Phir baqi chawal ki layer lagayi gayi aur dobara garnish ki gayi. Aakhir mein 2 tablespoon ghee upar dala gaya. Degchi ko achhi tarah cover karke halki aanch par dum ke liye rakh diya gaya.

Ab asli intezar shuru hua. Dum par lagti hui biryani ki khushbu dheere dheere poore ghar mein phail rahi thi. Har kisi ko sirf kitchen ki taraf dekhne ka bahana chahiye tha. 20 se 25 minutes ke baad Ammi ne dhakkan uthaya aur garam garam steam hawa mein uthi. Chawal khile khile the, chicken perfectly cooked tha aur masale ki khushbu lajawab thi.

“Bas, biryani ready hai,” Ammi ne fakhr se kaha.

Sab log dastarkhwan par jama ho gaye. Sath mein raita, salad aur cold drink rakhi gayi. Pehla niwala lete hi sab ke chehron par muskurahat aa gayi. Chicken juicy tha, chawal aromatic thay aur har bite mein masalon ka perfect balance mehsoos ho raha tha.

Abbu ne ek niwala kha kar kaha, “Ghar ki biryani ka muqabla koi restaurant nahi kar sakta.” Aur waqai, ghar ki bani hui biryani mein ek alag hi mohabbat hoti hai.

Chicken biryani banana sirf cooking nahi, balke ek experience hai. Har layer mein mehnat, har masale mein tradition aur har bite mein family ka pyar hota hai. Pakistan aur India ke har ghar mein biryani ka apna style hota hai, lekin ek baat common hai — biryani logon ko ek sath baith kar khane aur enjoy karne ka moka deti hai.

Agar aap bhi ghar par restaurant style chicken biryani banana chahte hain, to sab se important cheez sabr aur balance hai. Masale zyada ya kam hone se taste change ho jata hai. Rice ko overcook nahi karna aur dum ka process bilkul skip nahi karna chahiye.

Jab bhi koi special occasion ho, mehman ghar aayein, ya sirf dil kare kuch special khane ka, chicken biryani best choice hoti hai. Is ki khushbu, taste aur presentation har kisi ko impress kar deti hai.

Aakhir mein bas itna kehna kafi hai:

“Zindagi mein agar sukoon aur khushi ka taste chahiye ho, to ek plate garam garam chicken biryani zaroor try karein.”