Unleashing the Flavours of Chicken Biryani with Shalamar Basmati Rice & Shan Biryani Masala:
Introduction: If you're a fan of aromatic spices and tantalizing flavors, then Pakistani Chicken Biryani is a dish that should definitely be on your culinary radar. Bursting with fragrant basmati rice, succulent chicken, and a harmonious blend of Shan Biryani Masala, this recipe promises to take your taste buds on an unforgettable journey. Join us as we delve into the secrets of creating a delicious Pakistani Chicken Biryani using Shan Biryani Masala and Shalamar Basmati Rice, and bring the flavors of South Asia right into your kitchen.
To make this delightful dish, you will need the following ingredients:
- 1kg chicken, cut into pieces
- 3 & 1/2 cup Shalamar Basmati Rice Green
- 1 cup plain yogurt
- 1 Sachet Shan Biryani Masala
- 2 tablespoon ginger paste
- 2 tablespoon garlic paste
- 3 medium onion finely sliced
- 1 Cup Cooking Oil
- 2 medium sized tomatoes
Step 1: Marinate the Chicken Start by marinating the chicken pieces with Shan Biryani Masala. In a bowl, mix the yogurt and Shan Biryani Masala until well combined. Add the chicken pieces to the marinade, ensuring they are coated evenly. Let the chicken marinate for at least 30 minutes to allow the flavors to meld together.
Step 2: Prepare the Rice Thoroughly rinse the Shalamar Basmati Rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain it. In a large pot, bring 4 cups of water to a boil and add salt to taste. Add the drained rice to the boiling water and cook until it is 70% cooked. Drain the rice and set it aside.
Step 3: Sauté the Onions and Tomatoes In a separate large cooking pot, heat the ghee over medium heat. Add the thinly sliced onions and sauté until they turn golden brown. Remove half of the fried onions from the pot and set them aside for garnishing later. To the remaining onions in the pot, add the chopped tomatoes and cook until they soften.
Step 4: Layer the Chicken and Rice Add the marinated chicken to the pot with the sautéed onions and tomatoes. Cook for a few minutes until the chicken begins to brown slightly. Then, add a layer of partially cooked rice over the chicken. Sprinkle some mint leaves, coriander leaves, and saffron strands (if using) on top of the rice. Repeat the layers until all the rice and chicken are used, finishing with a layer of rice on top.
Step 5: Dum Cooking To achieve the authentic flavors of Pakistani Chicken Biryani, you will need to seal the pot. Place a tight-fitting lid on the pot and cook on low heat for about 20-25 minutes. This will allow the flavors to meld together and the rice to absorb the aromatic steam.
Step 6: Serve and Garnish Once the biryani is ready, remove the lid and gently fluff the rice with a fork. Serve the Pakistani Chicken Biryani hot, garnished with the reserved fried onions. You can also accompany it with raita (yogurt sauce) or a fresh cucumber salad for a refreshing contrast.
by Nadia Shahid