Masalay wali Biryani بریانی recipe by morEwish

 

Biryani is a celebration of all that is great about Pakistani cuisine – the heady aromas, the vibrant colours, the fluffy rice and those addictive curry flavours.

Biryani - is a savory meat and rice dish of Indian sub-continent that includes layers of meat, rice, and aromatics that are steamed together. The succulent meat bursting with flavor from spices, herbs, and aromatics, while the top layer of rice absorb all that flavours, giving it a tender and rich flavor. I personally prefer to cook the onions separately, as it allows you to fully caramelize them that contrasts the spicy, savory meat. But you can cook it like we cook our regural masala to save some time (and dishes).

For the rice, I love to use long grain basmati rice, you can use sella rice as well. A quick par-boil with bay leaves and cumin infuses some deghi flavor, while ensuring the rice is tender enough steam after the Biryani is assembled.

You might find the ingredients list little long – but you’ll find everything at the local grocery stores. And while there are a number of steps to make Biryani, it is actually quite a straightforward recipe.

Video in Urdu:

Video in English:

Ingredients:

Meat (chicken, lamb, beef) - 3 1/2 - 4  lbs

Onion 1 cup, fried

Garlic 1 tablespoon

Ginger 1 tablespoon

Aloo bikhara (dried plump) 100 gms

Whole garam masala 2 tablespoon, including -

• Cumin 1 teaspoon
• Cinammon stick 1 
• Bay leaves 2 -3
• Ani star seed (badyan ka phool) 1-2
• Cardamom (ilaichi) 6-7
• Black cardamom (bari ilaichi) 2-3
• Black peppercorn (sabut kali mirch) 8-10
• Cloves (long) 5-7
• Mace and Nutmeg (jaifal and javatri) 1/4 teaspoon each

Chicken cube (optional) 1

Salt 2 teaspoon, or to taste (1 teaspoon if using chicken cube)

Red chili powder 3 -4 tablespoon

Coriander powder 1 tablespoon

Cumin (roasted and crushed) - 1 tablespoon

Yogurt 1/4 cup

Tomatoes 200 gm, thinly sliced (make it 250 if you are not using yogurt)

Green chilies 8 -10

Cilantro chopped 1/2 cup

Mint chopped 1/4 cup

Kewra water 3 tablespoon

Safron threads a pinch mixed in 1 tablespoon of warm water 

Chaat masala 1 -2 tablespoon

Garam masala 1 tablespoon

Orange food color 1 teaspoon

Rice:

Rice 2 lbs, 4 -5 cups - long grain basmati or sella rice, pre soaked for atleast 30 minutes

Salt 4 - 5 teaspoon, or to taste

Bay leaves 2 -3

Cumin 2 tablespoon

Black cumin 2 tablespoon

Cardamom powder 1/2 teaspoon

Nutmeg and mace (jaifal n jawatri) powder 1/2 teaspoon

Oil