Recipe Of Chicken Biryani Pulao/How To Make Chicken Biryani Pulao

Chicken Biryani Pulao

Chicken Biryani (pulao)

Chicken Pulao has made by mixing chicken stock and rice. Rice is an excellent dish that has served with raita and salad at special occasions and family feasts. Where fast food and other foods are popular in the market, the same desi dish is also popular, one of which is chicken pulao. Preparing chicken pulao is the same as ordinary biryani and pulao, but it must be as delicious. Some people called chicken Biryani in Hyderabad, it has called chicken pulao.

Pakistani food, especially from Karachi, is very popular all over the world, especially the dishes in which chicken has used are considered to be very delicious. By the way, chicken pulao is also available in ordinary hotels, but you can also make delicious chicken pulao like a bazaar at home. Chicken Biryani (pulao) is a dish of rice, which specializes in high-quality basmati rice and various traditional spices.

The aroma and delicious taste of pulao make it unique with biryani. There are many types of pulao made from different types of meat. Women can make this type of pulao at home. Whether it is a feast or an event or like everyone else in the house. If you are in a good mood, you can make delicious pulao. Raita, salad, and kebab can also serve with pulao.

In Pakistan, Chicken biryani (pulao) is one of the most delicious and favorite dishes. There is hardly anyone who does not like pulao. This is a special dish of Punjabis. Pulao is different from biryani. It has prepared with yakhni instead of spices. Its fragrance permeates the walls of the house so that it cannot be left without food. Spinach meat and pulao had to be prepared for weddings and feasts. At home, women prepare chicken, mutton, beef, fish, and prawn pulao also, many different pulao is now prepared.

Pulao is also cooked with beef, goat, chicken, and vegetables. It is called a pure Arabic or Persian dish and belongs to the Middle East. The method of cooking biryani varies from place to place and from family to family, but its basic ingredients are still intact, including ghee, cumin, cloves, cardamom, cinnamon, spice, coriander, mint, ginger, garlic, saffron, and Onions include beef, poultry, goat, mutton and prawns.

Chicken Biryani Pulao

Pulao is very popular in Pakistan, India, Bangladesh, Iraq, Iran, Afghanistan, Burma, and Thailand. A dish like pulao is biryani, which is as popular as biryani, but the main difference between pulao and biryani is that while cooking pulao, all the spices are cooked with rice, whereas rice is completely different in biryani. And the rest of the spices are cooked and then the rice and spices are combined by folding.

This chicken biryani (pulao) made in Pakistan and India is actually a special biryani of Lucknow, also known as Awadhi in India. Hyderabadi Biryani does not use vegetables at all. This biryani is also said to belong to Arabia. It is accompanied by an onion and tomato salad and a special lemon tea, which is called onyx tea in the local language. Chicken Biryani (pulao) is a very popular dish in Pakistan, which is a form of Lucknow Biryani Awadhi.

Pulao is very popular in Pakistan and North India and here it has cooked with chicken, goat, or beef. Another popular type of pulao is very popular, which is made with only vegetables or potatoes without meat and is called Tehri in common parlance. People are well aware of the name Tehri. This pulao is one of the specialties of Bangladesh. In some areas, pulao is served with yogurt, sauce, or raita and salad.

There is hardly a ceremony in which biryani ( pulao) is not cooked, but now it is the case that without biryani people consider any ceremony incomplete, that is, ceremony and biryani are considered to be inseparable from each other. It would not be wrong to say that pulao is a special dish that is eaten and loved in Asia, there are innumerable varieties of it and they are all very popular and eaten with gusto.

Chicken Biryani pulao

In this, I am learn you a simple and easy recipe of  Chicken Biryani (pulao) which is very popular in Hyderabad Sindh in Pakistan and most people like to eat and it is very delicious and easy so please try it your home and enjoy this recipe.

Chicken Biryani (Pulao) Recipe:

In this chicken Biryani (Pulao) there are two easy steps I hope you follow these easy steps and make a delicious and super tasty dish and everybody appreciate you.

1. The first step making chicken stock

Ingredients:

• Chicken = 1 kilograms
• Water = 1 Liter
• Onion = 1-2 medium (cut into cubes)
• Green chilies medium = 4-5 medium
• Black pepper = 1 teaspoon
• Cumin seed = 1 teaspoon
• cloves = 4 to 5
• Green cardamom = 2-3 pieces
• Coriander seeds = 1 teaspoon
• Fennel seeds = 1 teaspoon
• Bay leaves = 2
• Black Cardamom = 2
• Cinnamon stick = 2 inches pieces
• Salt = As per your taste
• Yogurt = 3 tablespoon
• Tomatoes = 1 medium size

Method Of Preparation:

Take a pan then first put water, then add onion in it, then add spices like black pepper, cloves, coriander seeds, fennel seeds, and cook over low heat for about ten minutes, then add remaining spices like cumin seeds, cinnamon stick, black cardamom, bay leaves, green cardamom, salt, yogurt, green chilies, tomatoes, and chicken and mix well, keep for a while. When Stock (yakhni) has cooked, the foam will come on it. You can take it out with a spoon. you can cook it for 15 minutes and keep it aside for use in biryani (pulao) making.

Chicken Stock

2. Second step For making Chicken Biryani (pulao) with chicken stock

Chicken Biryani (pulao) Ingredients:

• Ghee = 200 grams
• Onion = 1 medium size (roughly chopped)
• Star anise flowers = 2 to 3
• Cumin seed = 1 teaspoon
• Cinnamon stick = 1 inch
• Cloves = 8 to 9
• Green cardamom = 2 to 3 pieces
• Black cardamom = 1 to 2 pieces
• Ginger Paste = 1 tbsp
• Garlic Paste = 1 tbsp
• Green chillies = 8 to 9 (large size)
• Tomatoes = 2 medium-sized
• Salt = to taste
• Yogurt = 5 tablespoon
• Tamarind pulp = 3 tablespoon
• Rice = 1 kg
• Nutmeg powder = 1 pinch
• Mace powder = 1 pinch
• Food color = 1-2 pinch
• Fresh coriander = 5 tablespoons (for garnish and dum)
• Kewra essence = few drops (if you like)
• Chinese salt = 1 teaspoon

Method of Preparation:

Take the rice and soak in water if you take basmati rice you soak it for about 30 minutes and if you take sella rice you will soak it for about 1 to 2 hours it is better for a better result in making Chicken biryani (pulao).

Take a pan keep the pan on the stove turn on the flame, Now put ghee in a pan, add slices of onion to the pan and fry the onions very well. fry until the color change into light golden brown, now take out half brown onion into the pan, then add ginger garlic paste and mix well. after that you will add green chili paste and remaining spices like star anise flowers, cumin seeds, cinnamon stick, cloves, green cardamom, black cardamom, tomatoes, and salt mix well.

Cook all the spices very well until your gravy release the oil then you add yogurt mix well and cook well when yogurt water reduces and gravy release the oil you will add chicken stock. you will add about 1 and a half-liter of chicken stock. If chicken stock If the chicken stock is low, you can add water to it.

Cook all these very well and bring to a boil. Then you add tamarind pulp and rice and stir with a spoon. Add nutmeg powder, mace powder, kewra essence, and Chinese salt then stir well. check the taste of this if you need salt and spices add spices and in the last add fresh coriander and then you take the rice pan on dum for about 15 to 20 minutes.

 Chicken biryani (pulao)

If you like the color of rice take the food color and dissolve it in water. when you dum of rice has done sprinkle the food color in rice and remaining half brown onion you take out the starting point of biryani (pulao) also you add these brown onions on rice. delicious chicken biryani (pulao) is ready for serve. I hope you try and eat this tasty chicken biryani (pulao) and give feedback in the comment box.