Pakistani Biryani
By: Nazlina Hussin
Published: Friday, December 18, 2009 - 4:19pm

Ingredients




1 kg basmathi rice (soaked for 4 hours with diced carrot, almo
1 carrot (diced finely)
100 grams whole cashew nut
100 grams whole almond
100 grams raisins
1 chicken cut into 12 pieces and seasoned lightly with salt
500 grams ripe tomatoes, half is diced and the other portion is sliced thinly
7 fresh green chilies - sliced
3 inches of fresh ginger processed finely with garlic (2 whole 
2 whole garlic (to be processed with the ginger above
3/4 cup cooking oil
1 lemon (juice from 1/2 lemon is for boiling 1/2 cup each for fresh mint, scallion, Chinese parsley and 
1/2 cup yogurt (if you want, you can substitute lemon juice with
3 tablespoons melted Ghee (clarified butter)
1 tablespoon briyani powder mix (also known as biryani masala)
2 tablespoons coriander powder
1 teaspoon chili powder
1/2 teaspoon anise powder
1 teaspoon cumin powder
1 teaspoon each star anise, cardamom, cloves (half is grounded, the other used whole)
2 cinnamon stick (half is grounded, the other used whole)
5 pieces of dried Indian Bay leaves
10 saffron strands (if available)





Preparation

1 Boil 4 liters of water in a stockpot 2 When boiling, pour in soaked rice with the nuts and cook for about 10 minutes over boiling heat together with whole spices and 2 pieces of Indian bay leaves 3 Squeeze half a lemon to avoid the rice from being sticky 4 Sprinkle salt liberally 5 Strain and set aside when rice is fluffy 6 In a wok: 7 Heat cooking oil in the wok 8 Fry the onions until golden brown 9 Set aside the onions for later use 10 Sauté the powdered spices together with grounded spices until fragrant 11 Add diced tomatoes 12 Add chicken pieces 13 When chicken pieces are half cooked, add in processed garlic and ginger 14 Mix well, add in 1/2 cup yogurt or another half of lemon juice 15 Start layering rice and chicken: 16 Remove half of the chicken pieces from the wok. 17 Put half of the rice on to of the remaining chicken pieces in the wok 18 Layer with half the fresh herbs, fried onions and sliced tomatoes 19 Repeat the process with the remaining rice, chicken pieces, fresh herbs, onion and sliced tomatoes. 20 Sprinkle saffron 21 Sprinkle melted Ghee 22 Cover the wok 23 Cook over very very slow fire for about 20 minutes 24 Fluff up the rice once or twice 25 Serve hot with pappadom and achar 


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Preparation

 1  Boil 4 liters of water in a stockpot  2  When boiling, pour in soaked rice with the nuts and cook for about 10 minutes over boiling heat together with whole spices and 2 pieces of Indian bay leaves  3  Squeeze half a lemon to avoid the rice from being sticky  4  Sprinkle salt liberally  5  Strain and set aside when rice is fluffy  6  In a wok:  7  Heat cooking oil in the wok  8  Fry the onions until golden brown  9  Set aside the onions for later use  10  Sauté the powdered spices together with grounded spices until fragrant  11  Add diced tomatoes  12  Add chicken pieces  13  When chicken pieces are half cooked, add in processed garlic and ginger  14  Mix well, add in 1/2 cup yogurt or another half of lemon juice  15  Start layering rice and chicken:  16  Remove half of the chicken pieces from the wok.  17  Put half of the rice on to of the remaining chicken pieces in the wok  18  Layer with half the fresh herbs, fried onions and sliced tomatoes  19  Repeat the process with the remaining rice, chicken pieces, fresh herbs, onion and sliced tomatoes.  20  Sprinkle saffron  21  Sprinkle melted Ghee  22  Cover the wok  23  Cook over very very slow fire for about 20 minutes  24  Fluff up the rice once or twice  25  Serve hot with pappadom and achar

About


It is not difficult if you learn how to make biryani (also spelled briyani or biriyani) the way I teach you in this page. All it takes is a bit of time and patience to prepare the ingredients to make biryani. This recipe can feed up to 15 people (especially for those who love good food but are on a strict slimming diet!).
This recipe I used to promote TupperChef cookware for my consultants. By learning to use the stainless steel cookware, everyone is aware about the features and benefits of using the products. 
However, I would like to advise, for the first time making it, divide all ingredients into half. The reason is because, you may make mistakes on the first batch. It is an educational, relatively easy to follow recipe and delicious.  Have fun trying it out yourself.