Mangu

biryani

Next Dish: Crema Catalana

Biryani is a popular Indian dish made with Indian spices, rice, and meat (chicken, beef, goat, pork, fish), or eggs, or vegetables. The name is derived from the Persian word 'Birian' which means 'fried before cooking'. The dish is cooked by layering marinated meat and partially cooked rice, and then cooking it all together. The dish often includes an array of aromatic spices such as saffron, and is garnished with almonds, cashews, fried onions, and raisins.

biryani masala powder

ginger-garlic paste

red chili powder

Recipe

Ingredients:

  • 2 cups Basmati rice

  • 500g Chicken

  • 4 Onions (finely sliced)

  • 3 Tomatoes (finely chopped)

  • 2 Green chilies (slit)

  • 2 tbsp Ginger-garlic paste

  • 1/2 cup Yogurt

  • 2 tsp Biryani masala powder

  • 1/2 tsp Turmeric powder

  • 1 tsp Red chili powder

  • 4 cups Water

  • 1/4 cup Fresh mint leaves

  • 1/4 cup Fresh coriander leaves

  • 4 tbsp Cooking oil

  • 2 tbsp Ghee

  • Salt to taste


Instructions:

  1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

  2. Heat 2 tbsp of oil in a large pan over medium heat. Add the sliced onions and sauté until they turn golden brown. Remove half of the fried onions and set aside for garnishing.

  3. In the same pan, add the ginger-garlic paste and green chilies. Sauté for a couple of minutes.

  4. Add the chopped tomatoes, turmeric powder, red chili powder, and biryani masala powder. Cook until the tomatoes become soft.

  5. Add the chicken pieces to the pan and cook until they turn white. Add the yogurt, mix well, and cook for another 10-15 minutes until the chicken is cooked and the flavors are well combined.

  6. In another large pan, bring 4 cups of water to a boil. Add the soaked and drained rice to the boiling water. Cook the rice until it is 70% cooked, then drain the water.

  7. Layer the partially cooked rice over the chicken in the pan. Sprinkle the fried onions, mint leaves, and coriander leaves over the rice. Drizzle ghee over the top.

  8. Cover the pan with a tight lid and cook on low heat for 20-30 minutes until the rice is fully cooked and the flavors have melded together.

  9. Serve the biryani hot, garnished with the reserved fried onions.