Chicken Biryani Recipe in Urdu

Your hunger must spark seeing this delicious chicken biryani recipe. Try thousand of new tastes but ultimately you would be back to Pakistani foods. See how to make a scrumptious biryani in Urdu and satisfy your food lusts.



View Recipes : English | Roman Urdu
294436 Views 74 Comments

0:15
To Prep
0:45
To Cook
8
Servings
Tips
About Recipe

چکن بریانی

اجزاء:
چکن ---- سوا کلو
چاول ---- ایک کلو
ادرک لہسن پسا ہوا ---- دو کھانے کے چمچ
نمک ---- حسب ذائقہ
پیاز (باریک کٹی ہوئی) ---- تین عدد درمیانی
ٹماٹر (باریک کٹے ہوئے) ----- چھ عدد درمیانے
دہی (پھینٹا ہوا) ----- ایک پیالی
سفید زیرہ ---- ایک چائے کا چمچ
ہلدی پسی ہوئی ---- ایک چائے کا چمچ
لال مرچ پسی ہوئی ---- دو کھانے کے چمچ
دھنیا پسا ہوا ---- ایک کھانے کا چمچ
گرم مصالحہ پسا ہوا ---- ایک کھانے کا چمچ
ہری مرچیں (باریک کٹی ہوئی) ---- چھ سے آٹھ عدد
ہرا دھنیا (باریک کٹا ہوا) ---- آدھی گٹھی
پودینہ (باریک کٹا ہوا) ---- آدھی گٹھی
ثابت گرم مصالحہ ----- دو کھانے کے چمچ
زردے کا رنگ ---- ایک چٹکی
دودھ ---- ایک پیالی
کیوڑہ ایسنس ----- چند قطرے
کوکنگ آئل ---- ایک پیالی

چکن بریانی

ترکیب:
دیگچی میں کوکنگ آئل کو درمیانی آنچ پر تین سے پانچ منٹ گرم کر کے ثابت گرم مصالحہ ڈال دیں- جب کڑکڑانے لگے تو پیاز ڈال کر سنہرا فرائی کر لیں-
ادرک٬ لہسن٬ ہلدی اور زیرہ ڈال کر دو سے تین منٹ تک چمچ چلائیں اور پھر ٹماٹر شامل کر کے اتنی دیر پکائیں کہ ٹماٹر گل جائیں
جب ٹماٹر اچھی طرح گل جائیں اور ایک پیسٹ کی شکل میں آ جائیں تو چکن٬ نمک٬ لال مرچ٬ پسا ہوا دھنیا٬ پسا ہوا گرم مصالحہ٬ ہری مرچیں٬ ہرا دھنیا اور پودینہ ڈال دیں- پھر دہی ڈال کر اچھی طرح ملائیں اور درمیانی آنچ پر بارہ سے پندرہ منٹ تک پکائیں-
چاولوں کو تھوڑے سے ثابت گرم مصالحے کے ساتھ ایک کنی (مکمل ابلنے سے تین چار منٹ پہلے) ابال کر چھلنی سے پانی چھان لیں-
بڑے سائز کی دیگچی میں چکن کو پھیلا کر رکھیں اور اس کے اوپر چاولوں کی تہہ لگا دیں- دودھ میں زردے کا رنگ اور کیوڑہ ایسنس ملا کر چاولوں پر چھڑ ک دیں-
دیگچی کو ڈھک کر پندرہ سے بیس منٹ کے لیے گرم توے پر رکھ کر ہلکی آنچ پر(دم پر) پکائیں-

Banane kay ajza


Chicken 1.25 kg
Chawal 1kg
Adrak Lehsan (pisa hoa) 2 khanay k chamach
Namak Hasb e Zaiqa
Piyaz (bareek kati hoi) 3adad darmiyani
Timatar (bareek katay hoye) 6 adad darmiyany
Dahi (phainta hoa) 1 piyali
Safaid Zeera 1 chaye ka chamcha
Haldi (pisi hoi) 1 chaye ka chamcha
Laal mirch (pisi hoi) 2 khanay k chamchay
Dhaniya (pisa hoa) 1 khanay ka chamach
Garm Masala (pisa hoa) 1 khanay ka chamcha
Hari Mirchain (bareek kati hoi) 6-8 adad
Hara Dhaniya (bareek kata hoa) Adhi Gathi
Podeena (bareek kata hoa) adhi gathi
Sabit Garam Masala 2 khanay k chamch
Zarday ka rung 1 chutki
Dood 1 piyali
Kaiwra Essnes Chand qatry
Cooking Oil 1 piyali

Banane ki tarkeeb


Degchi mian cooking oil ko darmiyani aanch per teen sy panch minute garam kar k Sabit garam masala daal dain. Jab karkaranay lagy to piyaz daal kar sunehra fry kar lain.

Adrak lehsan, haldi aur zeera daal kar do sy teen minute tk chammach chalaain aur phir timatr shamil kar k itni dair pakain k timatr gal jaain.

Jab timatar achi tarha gal jaain aur ek paste ki shakal main ajaaian to chicken , namak, laal mirch , pisa hoa dhaniya, pisa hoa garam masla, hari mirchain, hara dhaniya aur podena daal dain, phr daahi daal kar achi tarha milaain aur darmiyani anch per baraa sy pandra minute tak pakain.

Chawalon ko thoray sy sabit gram masalay k sath ek kanni (mukamal ubalny sy teen chaar minute pehly) ubal kar chhalni sy paani chhaan lain.

Baray size ki degchi main chicken ko phela kar rakhain aur is k ooper chawalon ki teh laga dain.
Doodh main zarday ka rung aur kewrah essences mila kar chawalon per chhirak dain.

Degchi ko dhak kar 15 sy 20 minute k lyye garam taway per rakh kar halki anch pr (dum per) pakain.

Posted By: Kokab,


Send Recipe's Errors & Suggestions


Tags : pakistani biryani biryani ki vidhi


Types of Chicken Biryani Recipe:


1. Lucknowi Biryani:

Lucknow city is not only known for its Nawabs but also for its famous biryani recipe. Lucknowi biryani is mild-spiced special biryani Nawabs of Lucknow used to eat in lunch. Give Lucknowi biryani a go and feel like a Nawab. (Lucknowi Nawabi Biryani Recipe)

2. Hyderabadi Biryani:

Hyderabadi biryani was formulated in the kitchens of Nizam of Hyderabad State of India. Hyderabadi biryani is a combination of Iranian and Mughlai cuisine. It is spicier than other biryani recipes; what a taste! what an aroma! that's what people post eating it. (Hyderabadi Chicken Biryani Recipe).

3. Sindhi Biryani Recipe:

Sindhi biryani is a special Pakistani biryani from Sindh state. It uses yogurt in large amount as compared to other biryanis. Sindhi biryani is very delicious and it's unique taste got attention in countries other than Pakistan. (Sindhi Biryani Recipe).

4. Bombay Biryani Recipe:

Bomaby biryani makes use of fried onions, bit sweeter and oilier than others. Bombay or Mumbai biryani is influenced by Irani biryani which is served with meat gravy (Bombay Biryani Recipe).

5. Mughlai Biryani Recipe:

Mughali biryani is the creation of Mughal emperors. They liked to season meat with saffron and the use it in biryani. (Mughlai Biryani Recipe).


Here is a step by step recipe for chicken biryani

Related Recipes View All

Reviews & Comments (74)

Riffat - Karachi Aug 25, 2016
please guide me what is the ratio between chicken and rice . In this recipe chicken is 1.25 kg and rice is 1 kg but i have to make it for 10 people so i think this would be not enough , so tell me how much rice and how much chicken to use ?
Ismat Chaudhry - Rawalpindi Aug 23, 2016
Very nice recipe and nice information about types of biryani. Literally, I was never aware of the difference biryani recipes as you have cleared about them. I like sindhi biryani the most and then secondly hyderabadi biryani. Biryani is my love!
Vijay - Delhi Aug 19, 2016
Hi, you didn't tell about marathi and delhi biryani. These two are also very famous biryani in India. We have many many biryanis more than you think. Many are named on the state name and even some are named on city names.
Abid Naseer - Karachi Aug 17, 2016
I like chicken zaffrani biryani the most which is always available in wedding parties, not otherwise. I have tried to taste biryanis at different restaurants but could not find that one. Every restaurant offers their unique specialty biryani but no one adds saffron . I think it's because it is so expensive. However I can utilize it in home cooking.
Afshan - Karachi Aug 15, 2016
Hi my favorite biryani is hyderabadi biryani. As per my view, biryani must be spicy and only hyderabadi biryani fulfils this. Other biryanis are very low at spice , it seems they are boiled rice just with fragrance. So i advise everyone to cook hyderabadi biryani at least once and then check the taste.


Comments:


New to KFoods? Join for free!

More Rice recipes

Latest Articles

How to Make Chicken Cream Soup

How to Make Chicken Cream Soup

05 Dec 2016
Step By Step Recipes

Lemon Olive Oil Home Remedy for Joint Pain

Lemon Olive Oil Home Remedy for Joint Pain

04 Dec 2016
Step By Step Recipes

How to Make Swiss Roll Cake

How to Make Swiss Roll Cake

03 Dec 2016
Step By Step Recipes