Pakistani Biryani

Biriyani has its origins among the Muslims of the Indian subcontinent and is popular beyond the region. The word “ pakistani biryani” comes from the Persian word “birian” which means “fried before cooking.” This South Asian mixed rice dish has its origins among the Muslims of the Indian subcontinent.

Ingredients

• Chicken (Murghi): 1 Kg or Mutton: 1 Kg
• Oil: 2 Tbsp
• Onion (Piyaz): 3 big Size (Thin Slices)
• Ginger Garlic Paste (Pis Lehsun Adrak): 1 Tbsp
• Red Chilli Powder (Laal Mirch): 2 Tsp
• Turmeric Powder (Haldi): ½ Tsp
• Coriander Powder (Pisa Dhania): 1 Tsp
• Salt: To Taste
• Garam Masala Powder: 2 Tsp
• Whole Garam Masala: Black Pepper (20)
• Cloves (10), Cinnamon (4 sticks of 4")
• Bay leaves (Tez Patta): 4, Black Cardamom (5)
• Green Cardamom (8), Cumin (Zeera): 1 Tsp
• Yogurt (Dahi): 1 Cup
• Tomatoes: 5 (cubes)
• Rice: 750 Gms
• Yellow Food Color: 2 Pinches
• Lemon Juice: 1 Tbsp
• Fresh Coriander (Chopped): 1 Tbsp
• Brown Onion (Tali Piyaz): 1 Tbsp
• Biryani Essence: 5 Drops

Step by Steps

PREPARATION OF CHICKEN KORMA

1. In a pan, add oil and heat it up.

2. As the oil heated then add whole garam masala and let it pop for few seconds on medium heat.

3. Add onion slices and saute until it gets light golden brown color.

4. Now add chicken and cook on high heat until chicken changes the color.

5. Add ginger-garlic paste and saute for few minutes on high heat.

6. At the same time, add spices like red chili powder, turmeric, coriander powder.

7. Cook on high heat to get rid of spice rawness.

8. If the gravy is thick and sticking on the pan then you can add little water. Cook at least 5 to 6 minutes on high heat.

9. Now add yogurt and tomato cubes and again cook until the yogurt mixes in gravy and tomatoes start to blend.

10. At the same time, add 1 Tsp of crispy crushed brown onion (optional). If you will add it will give a deg flavor to the biryani.

11. Now add 500 ml water. Mix well!

12. Sprinkle 2 Tsp of Garam Masala Powder.

13. Cover the pan and cook for 30 minutes on low medium heat.

PREPARATION OF RICE

1. Soak basmati rice in water for 15 minutes before boiling.

2. In a pan, add water and some whole spices like black pepper (10), Cumin (1 Tsp), Cloves (5), Cinnamon ( 2 sticks), bay leaves (3).

3. Add salt in water.

4. Cook water for about 15 minutes on high medium heat. Cover the lid during boiling.

5. Now add rice in boiling water and cook for 6 to 7 minutes. Rice needs to be 80% done on boiling rest will be done on steam (Dum).

6. Drain the rice water gently and start layering.

BIRYANI LAYERING:

1. To layer the biryani in a pan, first add 400 gms boiled rice in a pan, then pour the Korma over it. Make sure to evenly distribute the gravy of korma.

2. Again at 400 gms of rice over korma and again layer with rice.

3. Now again pour the korma layer and add remaining rice on top.

4. Sprinkle food color mixed with milk at the top of the rice and gently mix on the upper layer of rice.

5. Now sprinkle lemon juice.

6. Add freshly chopped Green Coriander and evenly distribute it on the top layer.

7. In the same way, sprinkle 1 tbsp of brown onion. Coarsely crushed with hands.

DUM PROCESS:

1. Cover the lid properly.

2. Cook on high heat for 5 minutes.

3. Then turn the heat to low and cook for about 20 minutes.

4. After 20 minutes biryani is ready to serve.

Serve with Biryani Raita and Veg Salad. It's a Karachi special biryani recipe that you can try at home. It seems like a lengthy process but it's not once you try.

Tips

1. Use Basmati rice.

2. Perfect cook the biryani korma.

3. Make sure the biryani korma is not watery at the time of layering.

4. Always peel the skin of tomatoes when adding in biryani korma/curry.

5. Try to check the salt level on each step.

6. Don't over boil the rice. 80% boil rest will be done on steam.

7. Use crispy brown onion as it will add deg flavor to the biryani.

8. When making the biryani layer, make sure the rice water is fully drained.

9. Don't run the reckless spoon when taking out biryani otherwise, the rice will break.

10. Use a plate or big spatula spoon to take out biryani.