PAKISTANI CHICKEN BIRYANI RECIPE | DUM BIRYANI

 This is a detailed recipe of authentic Pakistani Chicken Biryani that is very delicious and easy to make. No, you don't need tons of difficult-to-find spices or and ready-made masala. This is chicken dum biryani that fills your house with a tempting biryani aroma.

But wait, if you are in any case looking for Pakistani or Karachi style degi Biryani that you had at a restaurant or on the street or in a wedding dinner; that is different. I will post a separate recipe for that.

This is home-style, hearty biryani with delicious flavors full of herbs and aroma. I suggest, serve it hot right after dum (steaming) with raita and kachumber salad for best taste.

In Pakistani, especially Karachi, Biryani is often made on Fridays or on weekends; also in official dinners or weddings or picnics or whatever; biryani fits in all events. And, it's always good, never boring.

People of Karachi can't live without Biryani. Like, even if we are traveling somewhere in China or Far-east, we'll find a Pakistani restaurant or maybe an Indian restaurant and eat Biryani. And, the satisfaction is heavenly.

TIPS TO MAKE PAKISTANI CHICKEN BIRYANI:

1. A good Biryani should have separate but fully cooked rice grains.
2. Salt is most crucial in the flavor of every food make sure you use salt in all steps marination, soaking rice, cooking rice, gravy, and frying potatoes. But that's doesn't mean you overdo it.
3. The oil, I used is the least possible with authentic flavors but real biryani calls for even more oil. When traditionally mutton biryani is cooked fat pieces (riwaj) are also added for meaty flavors and greasy moisture.
4. Searing or bhonofying means cooking on high flame till all water dries and oil clearly separates on the sides of the pot. It is most crucial throughout Pakistani cuisine. If you Bhunofy it correctly, it will be finger-licking good. The only problem with bhonofying is you need to add a bit of extra oil.
5. Whole spices like pepper, bay leaves, cardamom are for aroma only, they release their juices and flavors in rice. Do not bite them. Just put aside as you do with bones.
6. Type of rice is important, use basmati rice or sella basmati rice. Brown rice is good for pulao, not Biryani.

BIRYANI: TROUBLESHOOTING TIPS

• If you don't have one or two spices like bay leaves and black cardamom, it's ok. You can skip them. You can also substitute ground spices for whole ones.
• If your biryani rice is very hard when you assemble, you can sprinkle extra water on the last layer of rice to soften but remember the gravy also has some water.
• If your rice turns a bit softer, dry out your gravy a bit and add less water in color.
• A little common sense and a bit of experience will make you a pro biryani cook. 

HOW TO MAKE CHICKEN BIRYANI?

I've gone crazy providing details of each step in this recipe. Please bear with me! Because this recipe is also made by non-desi people and I'm writing post assuming them. Desi people can consume this recipe through pictorials.

INGREDIENTS TO MARINATE CHICKEN:

Below, you'll find the illustration of the ingredients of chicken marination. Most of the spices are common. If you can't find anything like bay leaf, you can skip it. Three ingredients that I didn't use but are often added to Pakistani biryani are mace, nutmeg, and black cumin. All three spices add to the aroma of biryani and use very little of each if you do.

Put all the above ingredients of chicken marination in a bowl.

1. Mix well and let it sit for 20 minutes or preferably overnight. (Protips: This step makes chicken soft and juicy.)
2. Fry onions on medium heat until golden, stirring frequently toward the end for even cooking. When sliced onions begin to turn golden, you'll be able to see strands of onions separate visible from each other. These steps need some patience but it's totally worth it. ( Protip: You can also use 1 packed cup of pre-fried onions.)
3. Add the marinated chicken and stir fry for 7-10 minutes until the color of the chicken changes completely and the moisture from yogurt dries out. You see little oil separating on the sides of the pot. (Protip: This allows the spices in marinated chicken to release flavors.)
4. Add tomato puree, mix well and cover the pot. Cook further for 10-15 minutes on medium flame until water dries and oil separates. (Bhunofy) This step is important.

FOR RICE

We need to do rice and chicken steps simultaneously while the chicken marinates and onions are turning golden.

1. Have a look at the ingredient of rice. Some whole spices are repeated again because we need the rice to be aromatic and full flavors on their own.
2. Wash rice and soak in water for 20 minutes or as suggested on the pack. (Protip: This step is important as it allows the grain to expand at its best and also reduces the cooking time of rice with even cooking. Go for the best quality basmati rice here as basmati unlike other rice absorbs flavors.)
3. Boil water with all spices and salt. The water must have a soupy salt level or rice will be bland. When the watercolor changes as the spices release flavors in the water, add soaked rice. Cook until 70% is cooked. (2 kaani chawal). (Protip: The water should be aromatic. Once the water is fully boiled and has changed color you may remove big spices with a slotted spoon only if you hate whole spices, not recommended.) Stay around the rice while boiling and check frequently. You can test rice grain by pressing it between the index finger and thumb. The rice should be firm and cooked, not at all mushy.
4. Transfer the boiling rice to a colander to drain the hot water. Put a little oil on rice so rice grains are well separated. Set aside.

1. You can skip potatoes if you wish. Half-boiled peeled potatoes with salt and turmeric. (Protip: Tumeric gives a vibrant color. You can use yellow or orange food color too.)
2. Then fry potatoes in oil with a pinch of salt until golden. Save the oil for later use in layering. (Pro tip: You may fully boil potato and skip frying.) Set the potato aside.
3. Now let get back to the chicken gravy. Have a look at the gravy now. The chicken is tender and oil is visible on the top. Mix in prunes and switch off the heat.
4. Also, add cooked potatoes. At this stage, add gram masala powder for a strong aroma. Gravy for biryani is ready. (Protip: We want thick and runny gravy for biryani and not dry. It is the gravy that gets absorbed in rice and provides flavors. If in case gravy is dry add a little water and make it runny.) Do a taste test. We want the gravy to be spicier than you'll like. As after mixing with rice, spices will be slightly undermined.

FOR LAYERING

We are getting to our favorite part. You can do all the above steps a day ahead. Except for any rice steps which need to do on the same day of serving for fresh dum chicken biryani taste.

1. Smear 2 tablespoon oil (from fried potato) on the bottom of the heavy-based pot for crunchy khurchan. Divide rice roughly into two parts. Spread a little more than ½ of the total price at the bottom of the pot.
2. Now, evenly divide and layer the chicken pieces, potatoes, and gravy into the second layer.
3. Now spread the herbs and chilies (optional) on the chicken.
4. Spread the last layer of remaining rice. On this layer, add kewra essence, saffron, and/or food color soaked in ½ cup water. Make sure to spread evenly. Then drizzle 4-6 tablespoons of oil all over the last layer of rice.
5. You may add fried onions on top. (Protip: Fry a small onion in leftover potato oil and use the same fragrant oil to drizzle on the last layer of rice in step 4.)
6. Seal the pot with foil, ( or use a damp towel or thick cloth and tie all four ends over the lid.) Cover tightly with the lid. (This sealing technique of rice is called 'dum dena' in Urdu.) Dum helps the rice cook completely while absorbing the flavors of gravy and with drizzled oil.
7. Heat the pot on high for 5 to 7 minutes until the pot is hot. ( Protip: Test by spraying a little water on the side of the pot, if water evaporates immediately with sizzling sounds. The pot is hot enough. ) Now reduce heat to low-medium and let the steam rise inside the pot. This should take 15 minutes. When you see thick steam after removing the lid, it means biryani has reached a dum stage, if not continue to cook.
8. Serve Pakistani Chicken Biryani right after dum with salads and chutney.

If you find my protips and explanation helpful. I'd love to know in the comments.

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