Biryani Pakistan ka sab se pasandeeda khana hai — aur achi biryani banana koi mushkil kaam nahi, bas tareeqa sahi hona chahiye. Ye recipe 5-6 logon ke liye hai, aur is mein wo tamam chhoti baatein shamil hain jin se biryani dhaba style banti hai.
Ajza (Ingredients)
Chicken masalay ke liye:
- Chicken — 1 kilo (bare tukray)
- Dahi — 1 cup
- Pyaz — 4 darmiyani (bareek kaat kar sunehri tal lein)
- Tamatar — 3 (bareek kate hue)
- Adrak lehsun paste — 2 khanay ke chamach
- Biryani masala — 1 packet (ya ghar ka: laal mirch 1 chamach, haldi aadha chamach, dhania powder 1 chamach, garam masala 1 chamach, namak hasb-e-zaiqa)
- Hari mirch — 4 se 5, Hara dhania aur podina — aadhi gaddi each
- Oil/Ghee — aadha cup
Chawal ke liye:
- Basmati chawal — 750 gram (aadha ghanta bhigo lein)
- Sabit garam masala: tez patta 2, darcheeni 1 tukra, laung 4, sabz ilaichi 4, kaali mirch 8-10
- Namak — 2 khanay ke chamach (paani ke liye)
- Zarda rang (orange food color) — chutki bhar, 2 chamach doodh mein ghol kar
- Kewra water — 1 chamach (ikhtiyari)
Tareeqa (Method)
Step 1 — Chicken masala: Oil garam karke adrak lehsun paste 1 minute bhoonain. Chicken daal kar tez aanch par 5-6 minute bhoonain jab tak rang badal jaye. Ab dahi, biryani masala aur tamatar daal kar darmiyani aanch par pakayein jab tak chicken gal jaye aur oil upar a jaye (takreeban 15-18 minute). Aakhir mein aadhi tali hui pyaz, hari mirch, dhania aur podina mila dein. Masala tayyar hai — is mein thora sa gravy (shorba) zaroor rakhein, bilkul khushk na karein.
Step 2 — Chawal ubalna: Bare bartan mein khula paani ubalein, namak aur sabit garam masala daalein. Bheegay hue chawal daal kar sirf 70% pakayein — chawal dabane se toote lekin andar halki si sakhti (kani) reh jaye. Foran chhaan lein. Ye "kani" wali baat hi dum par kamaal dikhati hai.
Step 3 — Teh (Layering): Bhaari talay wale bartan mein pehle aadhe chawal, phir saara chicken masala, phir baqi chawal. Upar bachi hui tali pyaz, dhania-podina, zarda rang wala doodh aur kewra chhidkein. 2 chamach ghee upar se daal dein to khushboo dugni ho jati hai.
Step 4 — Dum: Dhakkan ko aate ki lai ya foil se band karke pehle 5 minute tez aanch, phir bilkul halki aanch par 20-25 minute dum dein. Chulha band karke 10 minute dhakkan bilkul na kholein.
Biryani Kharab Hone ki 3 Bari Wajahen
- Chawal zyada ubaal lena — biryani naram aur chipki hui banegi
- Masala bilkul khushk kar lena — biryani sookhi lagegi
- Dum ke darmiyan dhakkan kholna — bhaap nikal jayegi, chawal kacha reh sakta hai
Pesh Karna
Biryani ko chamach kinare se utha kar mix karein taake chawal toote nahi. Raita aur salad ke sath garam garam pesh karein. Apni biryani ki tasveer aur tajurba comment mein zaroor share karein — aur agli recipe kis dish ki ho, wo bhi batayein.
Photo: Pexels
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