The Best Biryani Recipes
THE BEST BIRYANI
When I make this recipe, I take out so many spices but it is well worth it. My family and friends can't get enough.
Provided by Rabia
Categories One Dish Meal
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 25
Steps:
- Soak rice for half an hour.
- Cook in rice cooker with 15 cups of water. Cook rice until almost done.
- Fry onions in oil until golden brown.
- Add ginger and garlic.
- Add chili powder, cloves, cardamom, pepper corn, cumin, curry, graham masala, coriander, cinnamon stick, bay leaves, dried plums, and salt.
- Add yogurt.
- Add tomatoes and cook until dry.
- Add meat.
- Add green chiles.
- Cook until meat is done and add water if needed.
- Add cilantro.
- Mix saffron with hot water.
- Layer rice and meat mixture and sprinkle with saffron mixture.
- Put in oven at 350°F for 20 minutes.
Nutrition Facts : Calories 494.2, Fat 8.4, SaturatedFat 1.7, Cholesterol 65, Sodium 579.5, Carbohydrate 72.8, Fiber 5, Sugar 5.1, Protein 31.1
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- Combine all the marinade ingredients in a bowl, then stir in the chicken pieces. Leave to marinate for at least 1 hour at room temperature or (preferably) up to 48 hours, covered, in the fridge – see make ahead. Cover the basmati rice in cold water and leave to soak for 1 hour.
- For the onions, pour the 350ml oil into a saucepan and heat to 160°C (test with a digital thermometer, or add a piece of onion – it should sizzle). Coat the onions lightly in the flour, then add them, in 4 batches, to the oil. When they’re golden (2-3 minutes) remove with a slotted spoon onto kitchen paper to dry, then set aside.
- When the chicken has marinated, heat 2 tbsp oil in a large frying pan. Add the cloves, cinnamon, cardamom pods, bay leaves, cumin seeds, nutmeg and star anise, then gently toast for 2-3 minutes to release their aromas. Add the chicken and its marinade, cook gently for 5 minutes, then add the tomato purée and salt. Simmer gently for 25 minutes or until the chicken is just cooked.
- Keep the chicken and sauce warm over a low heat. If it begins to stick, add a splash of water but don’t make it too runny: the sauce should just coat the back of a spoon.
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- Instant Pot Fish Biryani. Next, my Instant Pot Fish Biryani gives you tender, perfectly-cooked fished that is juicy and perfectly flaky. For the best results, I suggest using bone-in fish such as salmon, halibut, or king fish steaks.
- Low-Carb Cauliflower Rice Chicken Biryani. If you are on a low-carb diet, then you should try my Cauliflower Rice Chicken Biryani. It has the same spices as the recipe for my basmati rice-based one, but it’s made with cauliflower rice.
- Egg Biryani. Another one of my most popular recipes is my Instant Pot Egg Biryani. Also called Anda Biryani, it is made with fragrant basmati rice, spiced hardboiled eggs, and features the same caramelized onions and tantalizing spices as the other recipes on this list.
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