Chicken Biryani Banane ka Tariqa Pakistani ( Pakistani Style) 100% Authentic , Delicious & Mouthwatering recipe in Urdu & Hindi

 is article mein chicken biryani banane ka tariqa btaya gya . Waisy toh bht sy tarikon sy biryani ko bnaya jata hai lekin is tariky sy bna k log apki ungliyon ko chatty reh jayen gy ..

100%  authentic , Delicious & Mouth watering recipe 

Ingredients for chicken biryani :

1. 1 kg chicken
2. 3 cup high quality rice
3. 4 bareek kaati howi payaz
4. 2 tbs lehsan adrak ka paste
5. 4 to 5 lemon or 1/2 cup  lemon juice
6. Imli ki chatni 2 tbs
7. 1/2 tbs ajwain
8. 1/2 tbs corrinder powder
9. 1/2 tbs sabit zeera
10. 1/2 tbs kutti lal mirch
11. 1/2 tbs kali mirch
12. 1/2 tbs chicken powder (optional)
13. Chicken knorr cube 1
14. Biryani masala 2 tbs or according to your taste
15. 2 choti ilachi
16. 1 moti ilachi
17. 2 long
18. 1 or 2 badyan ka phool
19. Nimak hisab e zaiqa
20. Moti mirch half tbs
21. Dahi 1 cup
22. 1/2 cup oil/ghee
23. 1/2 half tbs soya sauce
24. 1/2 half tbs chilli sauce
25. 1/2 half tbs vinegar
26. Zarda color pinch

Chicken :

First of all chicken ko thori dair pani me thora sa vinegar add kr k chor den taa k chicken sy sara khoon saf ho jaye .. 5 sy 10 min k bad chicken ko saf pani sy achy sy dho len ..

Rice :

Chicken biryani bnany ky liye chawalon ko achy sy dho k tkrbn 30 min sy 1 ganty k liye chor den .. Aik ganta chawal bhigony sy chawal bht acha or khila khila banta hai ..

Imli ki chatni :

Imli ki chatni banany k liye usko kam sy kam 30 min key liye bhigo den phr uska pulp nikal kar aik pan mein thora sa  pani add kar k takreban 1 tbs red chilli powder 1 tbs salt 2 tbs sugar add kren aur usy 10 sy 15 min ghara hony den bech bech mein chamcha hilaty rahen .. Usk bad flame off kr den.. Imli ki chatni ready hai ..

Chicken biryani banane ka tariqa:

Sab sy phly aik bartan main ghee/oil ko low to medium flame pay garam kar len .. Phir us main kaati howi payaz add kry .. Jb wo golden brown hony lgy toh thori c pyaz nikal key side pay kr den .. Or us main 1/4 cup pani add kr k us ko 1 min k liye cover kr den ta k payaz soft ho jaye .. Ab cover utha k us main adrk lehsan ka paste shamil kr den or uska kacha pan door kar len .. Us k bd chopped tamatar add kren un ko achi tarah bhoon len .. Usk bad dahi imli ki chatni lemon juice or  chicken add kren chicken ka kacha pan door kren or us mein sath sath upr btaye gay  sary masaly shamil kren or unhe gosht k sath sath achi trha bhon len nimak agar ap chicken powder or knorr cube ka istmal kar rhy hain toh nimak ko ihtyat sy dalen un me already nimak hota us sy nimak tez ho sakta .. Tkrbn 15 min chicken ko or us k masaly ko bhon kar yak jaan kr len.. Ab chicken biryani ka masala tyar hai ..

Boilling rice for chicken biryani:

Aik khuly brtan main chawlon k liye 8 sy 9  cup pani shamil kren boil chawl main pani ka kam nhi hona chahiae .. Us main 3 tbs salt thora sa 2 tbs cooking oil 1 tbs vinegar choti illachi bari illachi daal cheeni or badyan ka phol shamil kr k pani ko ublny k liye chor den jb us main achi trha ubaal aany lg jayen toh us main bhigoye howy chawlon ko shamil kr len takreeban 80% chawlon ko cook kren or baki pani nikal den .. Chawl biryani key liye ready hain ..

Chicken Biryani ko teh lagany ka tariqa:

Thory sy chawlon ko nikal kar unko side py rakh den aur dosry chawlon py aik teh chicken biryani masala jo tayar kiya tha uski laga den usk baad side py rakhy thory sy chawalon ki us ky upr teh laga den isi trha 2 sy 3 teh biryani k liye lga den thora sa zarda color Tkrbn aik chutki thory sy pani main shamil kar kay biryani key upr charak den  aur upr bachy howy payaz fresh podina or slice me kata howa lemon achy sy saja den ..

Chicken biryani ko dam :

Dam lagany ky liye sab sy phly aik tawa tez anch kar ky chulhy py rakh den aur saf  kitchen towel ko geela kar k achi tarah nichor len usy biryani waly bartan chatni er sy chipaka den us sy dam bht acha aata hai aur biryani waly bartan ko taway py rkh den jb tawa sahi garam ho jaye toh after 5 min dam ko bilkul slow kr den .. 15-20 min bad chulha band kar den..

For serving :

Dam ko kabi b foran khol k chamcha nhi chilana chahiae is sy chawal toot jata.. Halka sa cover hata k 5 min wait kren jab lagy dhuan pori trha khatam ho chuka hai phir chamchy sy halky hathon sy chawlon ko mix kar k serving plate mein serve karen ..

 

Conclusion:

This Pakistani-style chicken biryani is a flavorful and aromatic dish that combines tender chicken with fragrant basmati rice, spiced masala, and tangy tamarind chutney. By layering the chicken and rice, and giving it a proper “dum” (steaming), you achieve a perfectly balanced and aromatic biryani. This method ensures that each bite is rich in flavor, with a beautiful mix of spices and juicy chicken, making it a delightful dish for any occasion.

FAQs:

1. How can I make the biryani less spicy? You can reduce the amount of red chili powder, black pepper, and biryani masala to make it milder.

2. Can I use boneless chicken for biryani? Yes, boneless chicken can be used, but bone-in chicken tends to add more flavor.

3. Can I skip the tamarind chutney? Yes, if you prefer, you can skip the tamarind chutney, though it adds a nice tangy flavor to the dish.

4. How long should I soak the rice? Soaking the rice for 30 minutes to 1 hour is ideal to ensure fluffy, separate grains.

5. What can I use instead of food color? You can use natural alternatives like saffron soaked in warm milk for coloring.

6. Can I store leftover biryani? Yes, leftover biryani can be stored in an airtight container in the fridge for up to 2-3 days. Reheat it on low heat to maintain the texture.