Biryani is rice based dish made with chicken and Indian spices. The name Biryani is derived from the Persian word beryā(n) which means “fried” or “roasted”. Biryani was believed to have been invented in the kitchen of Mughal Emperors. It is very popular in the Indian subcontinent and is a key element of the South Asian cuisine. Hyderabad, Malabar, Delhi/Agra, Dhaka, Kashmir, Kolkata, Lucknow and Lahore, are the main centres of biryani cuisine.
4 cups rice
1 lb chicken
5 onions sliced
3 tbsp ginger garlic paste
1 cup yoghurt
3 tomatoes chopped
Whole garam masala
1 cup mint and coriander leaves chopped
5 tbsp ghee
5 tbsp oil
1/4 cup raisins and cashew nuts
1 packet Shan Sindhi Biryani Masala
2 tsp saffron diluted in water
Salt as per taste.
In a pan heat oil, add 1/2 of onions, raisins and cashews. Cook until onions are turned browned and crispy. Make sure that raisins and cashwes don’t burn.
Cook rice and keep it aside.
In a pan add remaining onions, whole garam masala and ginger garlic paste. Sauté well
Now add tomatoes and let it cook well.
Add the Shan Sindhi Biryani masala and let it cook for 10 mins
Add the coriander and mint leaves.
Now add chicken, salt and yoghurt. Let it cook well.
For layering of biryani:
Brush ghee in the pressure cooker, add one layer of cooked rice, few drops of saffron water, 1 tbsp of ghee, fried onions & nuts and spread the chicken on top of it. Similarly repeat this procedure until all the rice and gravy is used. Steam the biryani without whistle for 20 mins.
Serve it hot with dahi raita.