Hey there, passionate food enthusiasts! Welcome to a realm where flavour, fun, and some food history come together. Whether you’re a home chef, a street food fanatic, or someone who loves scrolling through food pics (we’ve all been there!), this blog is for you. Presenting the recipe for flavourfull and amazing biryani.
A Dish with a Rich History
Biryani’s origins are as flavourful as the dish itself. In history, most people claim that this dish originated in Persia and travelled through the Mughal emperor to the land of South Asia. Some claim that this dish was created for soldiers during wartime. The dish biryani has its origins in ancient Persia (modern-day Iran), where a comparable dish known as “pulao” or “pilaf” was traditionally prepared. It’s been around for centuries, evolving with each region adding its twist.
Endless Varieties to Satisfy Every Craving
There are endless types of biryani in every region. The Pakistani biryani style has many
varieties.
- Chicken
- Mutton
- Beef
- Bombay
- Prawn
- Sindhi
- Fish
- Hyderabadi
- Mughlai
- Ambur
- Kolkata
- Lucknowi
Every ingredient in this dish is important and plays a role. Healthy ingredients and perfect quantities make an ideal and delicious biryani. If you want to create a perfect dish you have to be a pro chef.
Why Biryani is Good for the Soul?
This dish is everything. For me, having a plate of this dish makes my day and abruptly changes my mood swings. In real life, “This is a complete Happy Meal package.”
Packed with Protein
Meat is a full source of protein. Having a plate of this dish, you’re getting a full dose of protein. Chicken, mutton, or even seafood adds the kind of protein punch that helps keep you full and energized.
Full of Nutrients
The aromatic spices that give biryani its signature flavors, such as turmeric, cumin, and cardamom, are not only for taste but also packed with antioxidants, anti-inflammatory properties, and digestion-boosting goodness. Therefore, by adding these spices, you are enhancing your health, not just your plate!
Carbohydrates
Rice is an excellent source of carbohydrates, which are the body’s primary source of fuel. Carbohydrates provide energy, and satisfaction, and are essential for fueling exercise.
Ingredients for Biryani
- Boneless chicken 1 kg
For the marination : - Yogurt 1/2 cup
- oil 1 tbsp
- Biryani masala 2 tbsp
- Salt 1 tsp
- Coriander powder 1 tsp
- Cumin powder 1/2 tsp
- Red chili powder 1 tsp
- Turmeric powder 1/4 tsp
- Nutmeg powder 1/4 tsp
- Sugar a pinch
Whole spices : - Bay Leaves 3
- whole cloves 5
- whole black cardamoms 2
- Star anise 3
- Green cardamoms 3
- Cinnamon 2
- Cumin seeds 3/4 tsp
- Whole black peppercorns 1/2 tsp
Rice : - Rice 1-3/4 cups
- Salt 1 tbsp
- oil 1 tbsp
- Lemon juice or vinegar 1 tsp
For Biryani: - oil 1/4 cup
- Clarified butter 2 tbsp
- Onions thinly sliced 2
- garlic cloves crushed 6
- Ginger crushed 1-inch
- Tomato chopped 1
- Green chillies chopped 2
- Dried plums 5
- Salt ½ tsp
- Garam masala 1 tsp
- Red chili flakes 1/2 tsp
- kewra essence 1 tsp
- Lemon juice 1 tsp
- Layering/topping :
- Chaat masala 1/2 tsp
- oil 1 tbsp
- Coriander leaves chopped 1/4 cup
- Mint leaves chopped as required
- Yellow/orange color pinch of
- Lemon thinly sliced 1
For serving: - Raita or yogurt for serving.
Method to make Biryani:
Combine the chicken with yogurt, oil, biryani masala, salt, coriander powder, cumin
powder, red chili powder, turmeric powder, nutmeg powder, and pinch sugar. Cover and refrigerate for at least 2-3 hours, ideally overnight. Heat oil and ghee, add onions, and sauté until the onions are golden. Deglaze the pan with ¼ cup water. Once the water dries up, add the whole spices, garlic, and ginger and sauté. Add the chicken with its marinade and sauté until it changes color. Put some tomatoes, green chilies, and dried plum in pot and stir to coat. Add ½ cup water and bring to a gentle boil. Allow the chicken to cook until done.
Add salt, all spice powder, and red chili flakes. Add kewra water and lemon juice. Meanwhile boil rice in water, salt, oil, and lemon juice/vinegar and once the rice is 3/4 done, drain and set aside. Lightly oil the bottom of a deep pan. Layer half of the drained rice. Sprinkle a little chaat masala on top of the rice. Add in all the chicken, and top with the remaining rice. Drizzle in the colored milk and oil. Put the coriander leaves, mint leaves, and the remaining chaat masala.
Arrange the lemon slices on top. Place a tawa underneath the pan to diffuse the heat. Layer the lid with a kitchen cloth (or aluminum foil) and seal tightly. Turn on the heat to medium and allow the biryani to develop steam for 4-5 minutes. Then turn down to the lowest heat and allow it to cook in its steam for 20 minutes. To serve, remove biryani in a platter and serve hot with yogurt or raita.
Places worth trying
In Lahore Master Biryani is one of the best places to visit. I did try there Biryani and Wallahi, I have no words to express my feelings. Yousaf Broast restaurant is also a great place to try out. Karachi biryani is the next level to try out. Go, make your dish or visit those mentioned places and let me know your experiences.