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Chicken Pakhi Biryani

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Chicken Pakhi Biryani Recipe, How To Make Chicken Pakhi Biryani Recipe

Chicken Biryani is an exotic one-dish meal, served usually at large get togethers, occasions and parties like weddings, ceremonies and festivals in the city of Hyderabad, India.The method of cooking involves a layering process of half cooked rice with the cooked till done spiced chicken mixture. Hyderabadi people have a great fondness for Biryanis and it is seen at almost every restaurant in the menu cards as the speciality item.

Biryani is a favourite rice dish through the Indian sub-continent. It's a spectacular recipe of a range of spices, saffron and caramelized onions, and has become the most aromatic rice possibly cooked. For all its attractiveness, this is a dish suit for being offered on the royal court.

 

Chicken biryani, adoringly blessed to the Indian subcontinent by the Persians from the Mughal Empire, is really a marvellous dish when d... Read More..

About Recipe

How to make CHICKEN PAKHI BIRYANI

(6 ratings)
99 reviews so far
Prep time
15 mins
Cook time
60 mins
Total time
75 mins
CHICKEN PAKHI BIRYANI
Author : Vahchef
Main Ingredient : Chicken
Servings : 4 persons
Published date : April 17, 2018


Ingredients used in CHICKEN PAKHI BIRYANI
• Basmati rice (soaked) - 500 grams.
• Biryani masala - 4 tablespoons.
• Black cumin seeds - 1/2 tea spoon.
• Chicken pieces - 1000 grams.
• Chopped coriander - 2 bunch.
• Chopped mint - 2 bunch.
• Curd - 2 cups.
• Garam masala whole - 4 teaspoons.
• Ginger garlic paste - 1 tablespoon.
• Oil - 50 grams.
• Red chili powder - 1 tablespoon.
• Saffron water - 2-3 tablespoons.
• Sliced onions - 1 cup.
• Salt - to taste.
• Green chilies(sliced) - 3-4 numbers.
• Lemon juice - 1/2 number.
• Fried onions - 1/2 cup.
• All purpose flour - 2 cups.
Method:
  • Soak basmati rice in a container for 30 minutes.
  • In a pan add oil, garam masalas, onions sliced, salt, ginger garlic paste mix well let the onions become into slight golden color then add the chicken.
  • Spread the chicken evenly in the pan then add Biryani masala, green chilies, mint leaves, coriander leaves, lemon juice, red chili powder, curd close the pan with the lid and cook for 10 minutes.
  • In a bowl add water, let the water boil, then add little oil, salt, black cumin seeds and soaked rice into it cook till the rice is done up to 90% once it is done remove it and strain the rice.
  • Now remove some chicken in another bowl then add rice, fried onions, mint leaves, coriander leaves, saffron, then add chicken, rest of rice, mint leaves, coriander leaves, saffron, onion fried close it with a lid.
  • In a bowl add all purpose flour make the dough and seal the lid to avoid steam, keep it oven 375degress for 25-30 minutes.





Cooking with images





Articles


Biryani is a favourite rice dish through the Indian sub-continent. It's a spectacular recipe of a range of spices, saffron and caramelized onions, and has become the most aromatic rice possibly cooked. For all its attractiveness, this is a dish suit for being offered on the royal court.

 

Chicken biryani, adoringly blessed to the Indian subcontinent by the Persians from the Mughal Empire, is really a marvellous dish when done properly. It is very well liked South Asian delicacies and also an essential element of any celebrations like wedding parties, events as well as other traditional functions. Delicious and tender pieces of meat blend with distinctly individual grains of spiced rice.

 

Chicken biryani is certainly a delicious and aromatic meal. The meat is seasoned using a vibrant combination of spices after which mixed in with basmati rice which has been seasoned with lots of green cardamoms, black cardamom, cloves and bay leaves. Think about all of the rich and lovely aromas individually after which imagine them combined, it is exactly what makes biryani exclusive. It's not only a single pot meal, it is also probably the most aromatic and most delicious dishes to please individuals with and it doesn't actually need a lot of energy apart from cooking the ingredients and putting them together.

 

Biryani is not challenging in any way to prepare like many think. It’s just bit of time-consuming and it also requires that little extra special attention when we do it. The cooking procedure for Biryani shows up an excellence of cooking art.

 

Usually, whole chicken can be used for making Biryani, including the two white and dark meats. The cooking periods for dark and white meat will vary. Bones also impact cooking time. For any predictable chicken Biryani, you must choose one kind of chicken part, either all skinless boneless chicken white meat, or all skinless thighs, or all skinless drumsticks. This ensures that every chicken piece has the similar cooking characteristics.

 

 

Chicken Recipe

 

Chicken is regarded as the popular kind of poultry in the world. Most every part of Chicken makes delicious dishes. Mainly are Breast, leg and wing. And others are feet, head, kidney, neck, oysters, etc. Chicken bones are harmful to health because they often get into sharp splinters when consumed, but they are often simmered with veggies and herbs for long or maybe days to create chicken stock options. In Asian countries, it's possible to purchase bones because they are quite popular for making chicken soups. Breast meat is usually sliced very finely and sold as chicken slices, a hassle-free stuffing for sandwiches. Chicken wings sometimes serve as Bar food.

 

Chicken dishes can be cooked in lots of ways. It can be converted to sausages, grilled, breaded, skewered, use in salads and deep-fried, or can use in various gravy base. There are actually countless versions of the chicken dishes recipe and can be prepared using various seasonings to provide unique amazing tastes and flavour in different cultures.

 

Traditionally popular recipes involve roasting, baking, broasting, and frying. Western delicacies generally have chicken cooked by deep frying for fast foods like Fried Chicken, Chicken 65, Chicken Lollipops, Buffalo Wings, etc. They're also normally barbequed for Salads or tacos.

 

 

From delicious roasted chicken too crunchy, fried drumsticks, this is continuously being reinvented and found in satisfying casseroles and stand-alone recipes for exceptional weeknight dinners. No matter if it is grilled, sautéed, baked, or roasted, we've plenty of Chicken recipes that are really easy to make and tempts everyone because the fragrance and aroma lingering across the kitchen while preparing wants for more.

 

Other than to be a very flexible meat in terms of cooking, chicken also assures great health advantages. Chicken is a superb way to obtain lean, low fat protein. It's also full of selenium, a chemical recognized for its anti-cancer properties. Your skin layer of the chicken is recognized to contain the maximum fat; for that reason, skinned chicken is liked by many.



 

Comments & Reviews

 

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Recent comments

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Huma ali Posted on Fri Jun 06 2008

what is that cloth called again?

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Nagaraj Ananthapadmanabhan Posted on Sun Jun 29 2008

muslin cloth

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Huma ali Posted on Fri Jul 11 2008

Thanks!

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masoodpic Posted on Sat Aug 16 2008

?????

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rin90 Posted on Thu Oct 30 2008

vah chef....u r the best!!!!!!!!!!!!!!!

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ariezj Posted on Mon Nov 17 2008

do you know how to make bow bow biryani

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nurjamilah Posted on Wed Dec 03 2008

A little safron is normally mixed with 1 tbsp of rose water or warm water if preferred. Saffron adds colour and taste to the biryani.

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Nadeesha Ranganath Palliyaguru Posted on Mon Dec 08 2008

I also have the same problem. As I have heard Saffron is very expensive ingredient. Also i dont think that it is available in Sri Lanka (My country) Dear Chef !! I love the way it is. All the best. Thanks !

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rabbeefazle Posted on Fri Feb 13 2009

awesome

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Diya Rani Posted on Thu Mar 05 2009

its mint leaves, and coriander/cilantro leaves

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Yoshi B Posted on Fri Mar 06 2009

Thanks for the video. InsyaAllah, I will be making this soon. :)

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Praneeth Devabhaktuni Posted on Tue Mar 17 2009

Thank you so much for the video....I tried this recipe and the biriyani came out great.....This method is much better over the hyderabadi biriyani.....because the bottom of the vessel wont burn and the chicken is not sticked to it.....

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