[fusion_builder_container admin_label=”Article Intro” hundred_percent=”no” hundred_percent_height=”no” hundred_percent_height_scroll=”no” hundred_percent_height_center_content=”yes” equal_height_columns=”yes” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” status=”published” background_color=”#ffffff” background_position=”center center” background_repeat=”no-repeat” fade=”no” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ video_aspect_ratio=”16:9″ video_loop=”yes” video_mute=”yes” border_style=”solid” padding_top=”5%” padding_right=”4%” padding_bottom=”5%” padding_left=”4%” admin_toggled=”no” type=”legacy” flex_align_items=”stretch” border_sizes_top=”0px” border_sizes_bottom=”0px” border_sizes_left=”0px” border_sizes_right=”0px”][fusion_builder_row][fusion_builder_column type=”1_3″ layout=”1_3″ spacing=”2%” center_content=”no” link=”” target=”_self” min_height=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_image_id=”” background_color=”” background_image=”” background_position=”left top” undefined=”” background_repeat=”no-repeat” hover_type=”none” border_color=”” border_style=”solid” border_position=”top” border_radius_top_left=”” border_radius_top_right=”” border_radius_bottom_left=”” border_radius_bottom_right=”” box_shadow=”yes” box_shadow_vertical=”8″ box_shadow_horizontal=”0″ box_shadow_blur=”20″ box_shadow_spread=”0″ box_shadow_color=”rgba(0,0,0,0.04)” box_shadow_style=”” padding_top=”40px” padding_right=”35px” padding_bottom=”40px” padding_left=”35px” margin_top=”0px” margin_bottom=”0px” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” last=”false” first=”true” border_sizes_top=”0″ spacing_right=”0.6666666666666666%”][fusion_text columns=”” column_min_width=”” column_spacing=”” rule_style=”default” rule_size=”” rule_color=”” content_alignment_medium=”” content_alignment_small=”” content_alignment=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky” class=”” id=”” font_size=”” fusion_font_family_text_font=”” fusion_font_variant_text_font=”” line_height=”” letter_spacing=”” text_color=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]

Biryani is one of the most popular dishes of Pakistani cuisine

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CHEF

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Spices for food team

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Pakistan

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DIFFICULITY

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Medium / Intermediate

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NUTRITIONAL FACTS PER SERVE

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348
Calories

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9.82g
Fat

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48.07g
Carbs

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15.8g
Protein

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Pakistani cuisine is represented by the culture of the area that has been part of and then split off from colonial India and the old Silk Route. Since pork is prohibited by Islamic principles, the preferred animal proteins are lamb, mutton, chicken, beef, and fish. Pakistani cuisine is one of the most amazing cuisine having the most delicious and healthy dishes in it. The dishes in this cuisine have a variety of ingredients and spices. This is one of the reasons why Pakistani dishes have a variety of flavors in a single dish.

Biryani is one of the most popular dishes of Pakistani cuisine. It is a combination of rice and meat (chicken, beef, mutton, etc. Meat and rice are prepared separately before being stuffed together in a mixture of spices.

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Full Recipe in Details

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You can be hooked by a spoonful of this delicacy of rice. The flavors, the spices, the style of cooking that had certainly gone into the making of this magical dish can make everyone obsessed with biryani. If you had never tasted biryani and never experienced the same level of satisfaction as I get from eating the biryani, you must try out the following recipe.

I am sure with every bite of the plate of biryani, you will become more and more hungry and eager to have it. So, let’s get to the recipe!

[/fusion_text][fusion_imageframe image_id=”2337|medium” max_width=”” sticky_max_width=”” style_type=”glow” blur=”” stylecolor=”” hover_type=”none” bordersize=”1″ bordercolor=”” borderradius=”” align_medium=”none” align_small=”none” align=”center” margin_top=”” margin_right=”” margin_bottom=”” margin_left=”” lightbox=”no” gallery_id=”” lightbox_image=”” lightbox_image_id=”” alt=”” link=”” linktarget=”_self” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” filter_hue=”0″ filter_saturation=”100″ filter_brightness=”100″ filter_contrast=”100″ filter_invert=”0″ filter_sepia=”0″ filter_opacity=”100″ filter_blur=”0″ filter_hue_hover=”0″ filter_saturation_hover=”100″ filter_brightness_hover=”100″ filter_contrast_hover=”100″ filter_invert_hover=”0″ filter_sepia_hover=”0″ filter_opacity_hover=”100″ filter_blur_hover=”0″]https://www.spicesforfood.com/wp-content/uploads/2021/03/Biryani-dish-300×200.jpg[/fusion_imageframe][fusion_title hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” content_align=”left” size=”6″ font_size=”” line_height=”” letter_spacing=”” margin_top=”36px” margin_bottom=”” text_color=”” style_type=”single dotted” sep_color=”” margin_top_mobile=”36px” margin_top_small=”36px”]

STARTING GUIDE

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Cuisine: Pakistan

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Prep Time: 60 mins

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Cooking Time: 30 mins

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Total Time: 90 mins

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Calories: 1578

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Fat: 75g

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Carbs: 324g

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Protein: 62g

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Water     ½ Cup

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Turmeric powder     ½ tsp

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Salt  ½ tbs or to taste

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Cumin seeds  ½ tbs

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Ginger garlic paste  2 tbs

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Onion sliced 2 medium

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Chicken 700 g

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corn oil ½ Cup

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Green cardamom  2:3

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Black cardamom 2

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Black peppercorns ½ tsp

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Cloves 5 – 6

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Cinnamon stick 2- 3

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Bay leaves 2

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Coriander powder 1 & ½ tbs

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Red chili powder 2 tsp or to taste

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Garam masala powder ½ tbs

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Black pepper powder  1 tsp

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Tomatoes chopped 2 medium

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Yogurt whisked ½ Cup

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Fresh coriander chopped ½ Cup

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Mint leaves chopped ½ Cup

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Green chilies 3-4

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Dried plums 8-9

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Onion fried

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Rice basmati 700 g (soaked & boiled until 3/4th done )

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Biryani masala 1 tbs

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Lemon slices

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Kewra water 2 tbs

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Yellow food color ½ tsp or as required

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GUIDE / INSTRUCTIONS

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Add water, turmeric, salt, cumin, paste of ginger-garlic, and blend together well in a wok.

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Add onion and mix well with chicken.

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Cook 5-6 minutes with low fire, then 2- 3 minutes with high fire, then set aside.

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Add oil, cardamom green, black cardamom, pepper, garlic, sticks of cinnamon, bay leaves, and blend into a jar.

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Add powdered coriander, chili powder, garam masala powder, black pepper powder.

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Add sliced tomatoes

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Add yoghurt and mix well

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Mix well and cook for four to five minutes now. Now add cooked chicken mixture.

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Add cooking coriander, mint blades, green chilies, and well combine until oil is separated. Cook at medium flame.

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Add dried plums and mix.

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Now take half chicken mixture in a separate bowl

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Add the fried onions, boiled rice, gravy, biryani masala, lemon slices and boiled rice.

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Add yellow food and combine well in kewra water.

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Add yellow food color dissolve, cover and steam for 10 to 12 minutes with low flame.

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Open the lid and mix rice with soft hands.

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Serve with raita!

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NOTES

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  • The easiest way to boil rice is by mixing lime with whole spices. It will also add freshness and heat to the rice, and it will prevent the rice from cooking too quickly. Cook rice in medium heat for 2- 3 minutes, then drain and wait for two minutes to cool.
  • Copper or brass pots which are finely dressed and hardbound are the best pots for making biryani. Make sure that the pot thickness is good to prevent burning on the base when using some other metalware. Another thing to keep in mind is that the pot should be wide enough to leave at least 30% space for the final finish until all the ingredients have been loaded. There will be enough space for the steam this way.

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