This is kind of restaurant style of preparation of birtani they won't do dum
process they cook chicken separately with same masalas which we use for
biryani and rice will be cooked separately if the order comes they mix
rice and chicken together and serve because the same rice can also used
for vegetarians.
Ingredients
First make a powder of all the spices,
Take a bowl add chicken pieces and add made masala, chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and put it in the refrigerator just half hour before cooking
Heat water in a vessel and let it come to a boil add oil, salt, Shahi jeera, bay leaf and add basmati rice (soak the rice half hour) cook the rice till 70 %, add layer of chicken marinate and then this layer of rice.
Sprinkle fried onions, and add dissolved saffron strands in milk , then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum.
First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 10 min and switch off the flame.
After 20 minutes this is ready for opening the seal of the lid after dum. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.
So cook it for 10 min and switch off flame.Mix chicken and rice and serve hot. but do not forget Zaika Pakwan is all about cooking others to cook so please post your recipes cooking tips can benefit from your great cooking.
Ingredients
- Chicken 1 1/2 kg
- Basmati rice 500g
- Bay leaf 3
- Star anise 3
- Cinnamon sticks 2
- Cloves 4
- Cardamom 6
- Shahi jeera 1 tsp
- Lichen (kalpasi) 1ts
- Pepper corn 6
- Mace 2
- Golden fried onions 150 g
- Red chilly powder 2 tsp
- Coriander powder 1 tsp
- Cumin powder 1 ts
- Ginger garlic paste 1 tsp
- Salt
- Turmeric
- Yogurt 1 cup
- Coriander chopped 1 bunch
- Mint chopped 1 bunch
- Green chilly 5
- Oil ½ cup
- Lime juice 2tsp
First make a powder of all the spices,
Take a bowl add chicken pieces and add made masala, chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and put it in the refrigerator just half hour before cooking
Heat water in a vessel and let it come to a boil add oil, salt, Shahi jeera, bay leaf and add basmati rice (soak the rice half hour) cook the rice till 70 %, add layer of chicken marinate and then this layer of rice.
Sprinkle fried onions, and add dissolved saffron strands in milk , then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum.
First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 10 min and switch off the flame.
After 20 minutes this is ready for opening the seal of the lid after dum. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.
So cook it for 10 min and switch off flame.Mix chicken and rice and serve hot. but do not forget Zaika Pakwan is all about cooking others to cook so please post your recipes cooking tips can benefit from your great cooking.
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