Sure! Here’s a recipe for Pakistani Biryani:
- 2 cups basmati rice
- 500 grams of chicken, mutton, or beef (cut into pieces)
- 1 cup plain yogurt
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 4 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit lengthwise
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon biryani masala powder
- 1/2 teaspoon garam masala powder
- 1/2 cup chopped fresh coriander leaves
- 1/2 cup chopped fresh mint leaves
- A pinch of saffron strands (optional)
- 1/4 cup warm milk
- 4 tablespoons ghee or vegetable oil
- Salt to taste
- Water for boiling rice
- Whole spices (2 bay leaves, 4 green cardamom pods, 4 cloves, 1-inch cinnamon stick)
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes.
- In a large pot, bring water to a boil. Add salt and whole spices (bay leaves, cardamom pods, cloves, and cinnamon sticks). Drain the soaked rice and add it to the boiling water. Cook the rice until it is 70-80% cooked. Drain the rice and set it aside.
- In a separate large pan or pot, heat the ghee or oil over medium heat. Add the sliced onions and cook until they turn golden brown. Remove half of the fried onions and set them aside for garnishing.
- To the remaining onions in the pan, add the minced garlic, grated ginger, and green chilies. Sauté for a minute until fragrant.
- Add the meat pieces to the pan and cook until they are browned on all sides. If using chicken, cook until it is no longer pink. If using mutton or beef, cook until the meat is partially tender.
- Add the chopped tomatoes, red chili powder, turmeric powder, and salt. Cook for a few minutes until the tomatoes soften and the spices are well combined.
- Reduce the heat to low and add the plain yogurt to the pan. Mix well to coat the meat with the yogurt. Cover the pan and let it simmer for about 15-20 minutes until the meat is tender and cooked through.
- In a small bowl, dissolve the saffron strands (if using) in warm milk and set it aside.
- Now, it’s time to layer the biryani. Take a large ovenproof dish or a heavy-bottomed pot with a tight-fitting lid. Start by spreading half of the partially cooked rice in an even layer at the bottom.
- Sprinkle half of the chopped fresh coriander and mint leaves over the rice layer. Drizzle half of the saffron milk over the herbs.
- Next, add the cooked meat and its gravy on top of the rice layer. Spread it evenly.
- Layer the remaining rice over the meat. Again, sprinkle the remaining coriander and mint leaves, and drizzle the remaining saffron milk.
- Cover the dish with a tight-fitting lid or seal it with aluminum foil. Place the pot over low heat and let it cook for about 20-25 minutes, allowing the flavors to meld together and the rice to steam.
- Once done, remove the pot from the heat and let it rest for 10 minutes, allowing the steam to settle.
- Gently fluff the biryani with a fork, being careful not to break the rice grains. Garnish with the reserved fried onions.
Your delicious Pakistani Biryani is now ready to be served! Serve it hot with a raita (yogurt sauce) or a side salad. Enjoy!