Here is our biryani recipe, a perfect one-pot meal that will last you for days. A dish that incorporates traditional Pakistani and Indian flavours, the Biryani is a mouth-watering rice meal filled with marinated chicken, fluffy rice, aromatic spices and onions. Our biryani recipe will leave you wanting more.
Meal: Lunch, Dinner Cuisine: Indian, Pakistani
Preparation time: Cooking time: Total time: Yield: 6 servings
Ingredients
For the brown onions (step 1)
2 Large Onions
113 grams Vegetable Oil
For the Chicken Marinade
700 grams Chicken Thighs and Drumsticks
184 grams Yogurt
57 grams Tomato Puree
57 grams Vegetable Oil
1 tablespoon Ginger Garlic Paste
1 tablespoon Red Chilli Powder
1 teaspoon Turmeric Powder
1 teaspoon Garam Masala Powder
2 tablespoons Brown Onions
1 ¼ teaspoon Salt
For the Saffron
2 tablespoons Hot Milk
10-15 Saffron Strands
For the Parboiled Rice
420 grams Basmati Rice
1.4 kilograms Water
2 tablespoon Salt
1 Bayleaf
5-6 Cloves
2-3 Cardamom Pods
For the Other Biryani Ingredients
30 grams Mint Leaves, fresh
30 grams Coriander or Cilantro Leaves
1 ½ tablespoon Ghee or Butter
Equipment
1 frying pan
1 heavy-bottomed pan, like a dutch ovent
Directions
Heat oil in the frying pan and add the onions. Fry the onions on low heat till they are a deep golden brown. Set the onions aside.
Prepare the chicken marinade and marinate for at least two hours or overnight for best results.
Soak saffron strands in the hot milk and rub them slightly with the back of a spoon. Set this aside.
Heat the heavy-bottomed saucepan, and add the chicken to it. Cook for 4 minutes and then flip the chicken. Cook for another 3 minutes and then switch off the heat. Pour half the onions all over the chicken, and then sprinkle all the coriander and mint leaves.
Spread the rice over the mint and coriander, pour saffron milk and ghee into the saucepan. Cover and cook on low heat for 20 minutes.
Bring the pot to a boil and add in the chunks of potatoes, carrots, celery, tomato paste and dried rosemary, stirring occasionally.
Let the Biryani rest for 5-10 minutes, and finish by scattering the remaining onions on top.
Leftovers? No Problem!
You cannot enjoy Biryani without raita and salad on the side. However, they may be too much to eat at once, and you will have lots of leftovers. Well, not to worry, as our biryani recipe can be enjoyed even days after it has been made. And what's more, it will taste even better! All you have to do is mix the cold rice with mayonnaise and lemon juice and eat with sliced cucumbers.
Missing some ingredients?
Our biryani recipe uses herbs like bay leaves and cardamom pods and spices like turmeric and garam masala that you may not always have ready at home. Do not worry, as you can order them all online at pandamart. Shop from our massive selection of items and have them delivered to your doorstep in just 20 minutes.
