Delicious And Quick Pakistani Biryani Recipe

We all love Biryani - the delectable flavors and natural spices instilled deep within the meat while it is cooked to perfection. The richness of the desi-inspired fragrant rice and the aroma leaves you swooning. It’s all just too good to be true. Thankfully we live in an era where such an intricate dish actually exists. If you or your loved ones’ tastebuds still haven’t succumbed to the astounding flavors of this dish, let’s just say you’re missing out on a lot in life. But don’t worry, we have just prepared the ultimate solution for your cravings. Settle down biryani fanatics. We’ve brought you a super simple classic yet traditional ‘layered Pakistani biryani’ recipe. This step by step recipe is quite easy to make. It also ensures all flavors of the sophisticated dish are mimicked in the best manner. Now you can impress your friends and family with this delectable rice entrée. We bet they will ask for more.

The Origination of Biryani

The magnificent origination of biryani dates back to the 18th and 19th centuries. Although the long-standing debate leaves people arguing concerning its existence and roots. Persia, Afghanistan, and India all have their variations of biryani. The word biryani itself stems from the Persian word ‘birian,’ which translates to ‘fried before cooking.’ The popular rice dish later developed in the Indian subcontinent. It had its origins during the Mughal reign. Some stories indicate one of the Mughal emperors' wives visited the army barracks and found that the soldiers appeared to look undernourished. To compensate for that, she asked her chefs to prepare a dish consisting of meat and rice. It was then cooked over a wood fire, and seasoned with several spices and saffron. Other legendary anecdotes claim that biryani was brought to the Indian subcontinent by Taimur, the Turk-Mongol, in 1398. The nawabs of Lucknow and the Nizams of Hyderabad were also known to have appreciated this dish.

Are There Other Existing Variations to Biryani?

There are several variations when it comes to this delicacy. While common differences stem from the inclusion of potatoes in biryani or not and the meat choice opted for ‘traditional’ biryani. Biryani also has cultural differences that differ from one region to another with its variations and innovations to it. Some of the common ones include:

• Bombay Biryani: where hearty flavors of dried plums and kewra brought a slight sweetness to the dish and freshly ground spices, would bring more richness to it.
• Hyderabadi Biryani: Niza-ul-Mulk, the appointed ruler of Hyderabad, had his chefs create around 50 versions of biryani that included the use of fish, quail, deer, shrimp and even hare meat (that sure is some meaty dedication). Saffron here is the key and plays the aromatic star of this version of biryani.
• Mughlai Biryani: This dish prevailed during the Mughal reign. A time where Mughals took their food as seriously as their administration. This biryani has more balance and consists of meat chunks with aromatic flavors.

Pakistani Chicken Biryani Recipe

Serves: 6 | Prep Time: 30 min plus 1 hr marinating | Cook Time: 1 hr

Ingredients

• 2 lb Boxed Halal chicken, bone-in pieces
• 3 cups basmati rice, soaked 30 minutes
• 1 cup plain yogurt
• 3 onions, thinly sliced and fried golden
• 2 tomatoes, chopped
• 1 tbsp ginger paste, 1 tbsp garlic paste
• 4 green chilies, slit
• 2 tsp red chili powder, 1 tsp turmeric, 2 tsp biryani masala or garam masala
• Whole spices: 2 bay leaves, 6 cloves, 4 cardamom, 1 cinnamon stick, 1 tsp cumin seeds
• 1/2 cup oil or ghee
• Handful each mint and cilantro
• Pinch of saffron or yellow food color in 1/4 cup milk
• Salt to taste

Instructions

1. Marinate the chicken with yogurt, ginger, garlic, chili powder, turmeric, masala, half the fried onions and salt for 1 hour.
2. Heat the oil, add the tomatoes and green chilies, cook 3 minutes, then add the chicken. Cook covered 25 minutes until tender and the sauce is thick.
3. Boil a large pot of salted water with the whole spices. Add the drained rice and cook 6 to 7 minutes until 3/4 done. Drain.
4. Spread half the rice over the chicken, sprinkle mint, cilantro and fried onion, then top with the rest of the rice.
5. Drizzle the saffron milk and a little ghee over the top.
6. Cover tightly and cook on the lowest heat 15 to 20 minutes (dum).
7. Gently mix and serve with raita.