Biryani is basically a fusion of rice and curry in a layered style. The word ‘biryani’ comes from the Persian language which is an Urdu word that people use to make it. Biryani recipes have been diversified with time and the different styles have been developed to make Biryani. Regional people make it in their own way by using their key spices like Hyderabadi biryani, dum biryani, Lucknow biryani, Delhi biryani and others. 90% people will agree with me that every type of biryani is awesome in taste and have a unique aroma.
In Pakistan, Karachi special biryani is the most demanding and popular. People love to eat it! Chatpati, masala wali biryani is the people’s choice. As I belong to Karachi so I am sharing this Pakistan Chicken biryani with the flavor of Karachi special biryani. As you make it, you will love the taste and aroma.
Homemade Pakistani Chicken Biryani with Daigh Flavor
It’s a special dish that makes on special occasions, festivals, weddings, and home get-togethers. Daigh biryani has its own taste that everybody loves. In today’s recipe, we are going to share Pakistani Daigh style ‘chicken biryani recipe’ step by step that you eat in weddings. Normally the homemade biryani taste is little different but there are some ways that need to follow to create the unique ‘daigh taste’ in biryani. In my recipe video, you can follow the steps to make in your kitchen.
In South Asian recipes, biryani is the most popular and demanding food dish that people love and ready to eat anytime. People make it at home, special occasions and also a hot street food item in Pakistan, India, and Bangladesh.
Method:
Preparation of Chicken Korma for Biryani
In a pan, add oil and heat it up.
Then add sliced onion, stir the pan.
At the same time, add whole garam masala (Black pepper, cloves, bay leaves, green cardamom, cumin seeds).
As the onion gets brown.
Then add chicken on high temperature and cook for about 5 minutes until the chicken color changes.
Add Ginger garlic paste.
Also, add spices ( red chili powder, turmeric powder, coriander powder).
Cook the spices for 5 minutes.
Add yogurt and stir the pan until the yogurt mixes with curry and turn into gravy form.
As the oil comes up over the surface of the pan then add tomatoes.
Mix it well and add water (300 ml).
Cover the pan and cook for about 30 minutes.
Take Basmati rice in a bowl and add wash it with tap water.
Add water in the bowl to soak the rice for 15 minutes. Do this step.
Preparation of Rice
In a different pan, add 2-liter water.
And also add some whole garam masala (cumin seeds, bay leaves, cloves, cinnamon sticks).
Cook the water for 15 – 30 minutes to make it aromatic.
Add rice and cook for 7-8 minutes until the rice becomes soft.
Make sure to cook rice (80%) rest will be done on ‘Dum’ step.
Drain the water using stainer and keep the rice in the pan.
Biryani Layering Process
Take a pan and add the half section of rice in the pan.
And pour curry over the rice.
Then place the remaining rice over the curry as a next layer.
Sprinkle crispy biryani recipe over the rice.
In a small bowl, add milk, biryani food color (yellow) and mix it well.
Pour the mixture over the biryani to make the dual texture of rice.
Add few drops of biryani essence.
Add green masala (green peppers, mint and fresh coriander).
‘Dum’ Step of Biryani
Fully cover the biryani for 25 minutes.
Initially turn the flame high for 5 minutes.
Then slow down the flame and turn to a minimum to produce steam in biryani.
After 25 minutes, biryani will be ready to serve.
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
Chicken – 2 KG
Rice – 1.5 KG
Onion – 2 medium size (sliced)
Ginger Garlic paste (1 tbsp)
Yogurt – 1 Cup
Tomatoes – 2 Chopped
Red Chili Powder – 1 Tsp
Turmeric Powder – 1 Tsp
Coriander Powder – 1 Tsp
Lemon – 1 Sliced
Brown Onion – 1/2 cup
Edible food color – 1 pinch
Milk – 1/4 cup (for coloring)
Biryani Essence – 5 drops
Green chilies – As per spice taste
Fresh Coriander – chopped
Mint – chopped
Garam Masala Powder – 1 Tsp
Whole Garam Masala:
Cloves – 7-8
Black pepper – 20-25
Green Cardamom – 5-8
Bay leaves – 3-4
Cumin – 1 tsp
Cinnamon – 3 sticks (2 inches)
INSTRUCTIONS
Add oil In a pan, add oil and heat it up.
Add sliced onion Then add sliced onion, stir the pan.
Add whole garam masala At the same time, add whole garam masala (Black pepper, cloves, bay leaves, green cardamom, cumin seeds).
onion gets brown As the onion gets brown.
dd chicken on high temperature Then add chicken on high temperature and cook for about 5 minutes until the chicken color changes.
Add Ginger Add Ginger garlic paste.
Add spices Also, add spices ( red chili powder, turmeric powder, coriander powder).
Cook the spices Cook the spices for 5 minutes.
Add yogurt and stir Add yogurt and stir the pan until the yogurt mixes with curry and turn into gravy form.
Add tomatoes As the oil comes up over the surface of the pan then add tomatoes.
Mix it well Mix it well and add water (300 ml).
Cover the pan Cover the pan and cook for about 30 minutes.
Take Basmati rice Take Basmati rice in a bowl and add wash it with tap water.
Add water in the bowl Add water in the bowl to soak the rice for 15 minutes. Do this step.
Add the half section of rice Take a pan and add the half section of rice in the pan.
And pour curry And pour curry over the rice.
Place the remaining rice over Then place the remaining rice over the curry as a next layer.
Sprinkle crispy biryani Sprinkle crispy biryani recipe over the rice.
Add milk, biryani food color In a small bowl, add milk, biryani food color (yellow) and mix it well.
Pour the mixture Pour the mixture over the biryani to make the dual texture of rice.
Drops of biryani essence Add few drops of biryani essence.
Add green masala Add green masala (green peppers, mint and fresh coriander).
Fully cover Fully cover the biryani for 25 minutes.
Turn the flame high Initially turn the flame high for 5 minutes.
Then slow down the flame Then slow down the flame and turn to a minimum to produce steam in biryani.
Biryani will be ready to serve After 25 minutes, biryani will be ready to serve.
Biriyani has its origins among the Muslims of the Indian subcontinent and is popular beyond the region. The word “biryani” comes from the Persian word “birian” which means “fried before cooking.” This South Asian mixed rice dish has its origins among the Muslims of the Indian subcontinent.
What is the difference between chicken biryani and chicken dum biryani?
Chicken 65 biryani is slightly different from regular biryani. The biryani rice is dum (steamed) cooked with chicken 65 masala (spices) and other spices. The chicken is marinated separately.
Which Colour is used for biryani?
2 tsp kewra water - diluted with 1 tsp water. 2 tsp rose water - diluted with 1 tsp water. 1/4 tsp orange food color. 1/8 tsp yellow food color or just a pinch.
