I absolutely love the beauty of biryani, and playing around with different forms because the possibilities are endless. There are several cooking methods: stove-top slow cooking (today’s method), pressure cooked or in the instant pot (a separate method I like for convenience), and then layered and baked, and the list goes on… some biryani in village are cooked in bamboo (a post for another day).
On top of that, the toppings are even more varied! Potatoes or no potatoes? Tomatoes or no tomatoes? How spicy?… Fruits or no fruits? Nuts or no nuts… this is real.
However, if you are just looking to start with a fool proof and delicious recipe, I have really worked hard to finally perfect a biryani I am proud of that really speaks to me! Good news is that it does NOT involve biryani masala box because not everyone has access to it, nor does everyone always trust it. However, I do use my favorite brand of garam masala (Shan Zafrani garam masala), but there are recipes out there to grind your own garam masala (which is similar to the arabic 7 spice, minus 2-3 ingredients depending on which dadi/teta’s recipe you are using for either.
Once you get used to doing this, you will come back to it over and over again (I hope).
It’s great because the first 15 minutes of this involve prepping the marination ingredients, and then you leave 2-4 hours or overnight, and then fry onions, parboil rice, and layer. Its an hour end-to-end by the time you get used to it, but for the first time give yourself some time and patience. Enjoy the process, and smells along the way. Trust me, it will be worth it!
Please share with me your experience or reach out with any questions!
INGREDIENTS (for marinating)
- 2 lbs chicken
- 1/2 tspn turmeric
- 1 Tbsn garam masala
- 2 tbsn of Ginger Garlic paste or fresh ginger and garlic pulsed
- 1 1/2 tbsn tomato paste
- 1 large green pepper or 2-3 small green chilis, roughly chopped
- 3/4 cup yogurt
- 1 3/4 tsp red chili powder (some are not spicy enough, so add more or less)
- 1/2 tspn green cardamom
- 1 3/4 tspn salt (taste before layering to ensure salt level is to your liking and add 1/4 at a time)
- 3 inch cinnamon bark (optional)
- The following are nice to have for tartness, but not necessary since I know it is hard to come by:
- Amchur or dried mango (optional)
- 1-2 dried sour plums (optional)
INGREDIENTS (for layering)
- 1 1/2 cups aged basmati rice, rinsed and soaked for 30 minutes (removes starch and dirt) (I like the Royal brand)
- 1/2 tspn Garam Masala
- 1 large white onion, sliced
- 3 tbsn cilantro, finely chopped and washed
- 3 tbsn mint, finely chopped and washed
- 1/3 cup oil or ghee
- 2 tbsn of milk
- Pinch Saffron
- 1/2 tomato, sliced rounds (optional)
INGREDIENTS (rice)
- 6-7 cups of water
- 1-2 tspns salt (add until water taste like saltwater seas)
- 1 tspn oil (from the fried onions is best)
- 2-3 inch cinnamon bark
- 7 cloves
- 1 bay leaf
- 1 black cardamom
Steps
- Marinate all ingredients together for 2 hours at least or overnight
- Fry onions until deep golden brown and reserve oil
- RICE : Boil water with spices for 5-6 minutes until rolling boil, and add rice for 5-5.5 minutes cook time (middle of the grain still takes a crunch but the edges are soft (use your nail and finger to test). Remove rice from water and mix in 1/2 tspn salt into rice delicately, and leave on the side for layering
- MARINADE FINAL Touch: taste your marinade for salt and spice. Just remember it is uncooked meat so rinse out taste, but you want to make sure it is to your liking. Add add 2 tbsns of reserved oil or ghee to marinade and any necessary salt or red chili powder.
- TO LAYER: Add tomato slices to the bottom of your pan (prevents burning if left too long), followed by chicken, 1/3 of fried onions, half cilantro/mint mix, 1/2 tspn of garam masala. Add rice and 1/3 of the fried onions. Using a back of a spoon, make 4-6 holes and then add saffron milk, sprinkle of orange and red food coloring (optional), and sprinkle of lemon juice. Use 2 tspns of the reserved onion oil for the sides of the dish. COVER tightly with foil and cover. Use a cast iron lid or something heavy to ensure steam stays inside.
- TO COOK: Using a HOT tava/cast iron/thick pan, place your covered pot on top of the hot pan and cook on MEDIUM HIGH for 18-20 minutes* and then LOW for 18-20 minutes*, and then turn off and leave on stove for 15 minutes or until ready to serve. *Depending on how thick your pot is, thicker it is take it to 20 minutes)
