Chicken Reshami Biryani recipe

 Chicken Reshami Biryani

Biryani springs from the word “biryan” and has its root in Persia, the dish is understood to origin in India during Mughal dynasty and was invented to feed the large Mughal armies during the war times. And because the emperors shifted conquering regions after regions, the flavour of Biryani began to travel and transform, incorporating the local flavours which are how we've numerous regional versions of biryanis in India today. A delicious example of which is that this mouth-watering Chicken Reshmi Biryani. one-pot dish of chicken and rice flavoured with a burst of chillies mingling with the aroma of various spices.

Chicken reshami biryani recipe


Required Ingredients

  • 1 Kg Chicken (broiler, cut into 8 pieces)

  • 1 kg Onions (uniformly), sliced

  • For frying Oil

  • 1 cup Hara dhania (coriander leaves), finely chopped

  • 1/2 tsp Garlic paste

  • 1/2 tsp Ginger paste

  • 1 tbsp Dhania (coriander seeds), powdered

  • 1/2 tsp Haldi (turmeric)

  • 2 tsp Chilli powder

  • 1/2 tsp Garam masala

  • 1 cup Dahi (yoghurt)

  • 1 tbsp Salt

  • For the Rice:

  • 2 cups Basmati (long-grained rice)

  • 1/2 tsp Salt

  • Water

  • To seal the pan Dough

Way to make Reshami Biryani

1.Heat enough oil in an exceedingly heavy-based broad pan or kadhai which will soak up the onions comfortably (the onions should be covered with the oil) and fry the onions in it till brown and crisp.

2.Strain the onions and therefore the oil into a strainer, and keep aside.

3.Marinate the chicken within the garlic ginger paste, dhania, haldi, chilli powder, garam masala, yoghurt and salt, for 3-4 hours a minimum of.

4.'Almost' cook the rice in water to which salt has been added-- Bring water to a boil, add the rice and salt, cook till the rice is nearly cooked (takes about 8 minutes). Drain the rice and keep aside.

5.Heat 1/2 cup of the rest of the oil during a large heavy-based pan with a lid and add the chicken thereto, spreading it to make a layer.

6.Over the chicken, make a layer of every, half the rice, onions and coriander leaves.

7.Repeat an equivalent layers a second time and canopy the pan, sealing it with some dough (grease the sides before applying the dough, in order that the dough comes off easily later on).

8.Let it cooks on high heat for 10 minutes, then places on a Tawa (griddle) and leave on low heat to cook for about an hour. Alternatively, you'll cook it during a moderate oven for an hour.

9.Break the seal and serve either within the same pan or transfer on to a dish.
Location: Pakistan

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