Paradise Biryani -An Authentic Dish

Biryani , a timeless Indian dish, is a culinary masterpiece combining basmati rice, meat, and herbs. Originating from royal kitchens, it’s a global favourite for festive occasions and family meals, showcasing tradition and love. We will update the lamb biryani recipe as well.

Ingredients For the Rice

• 2 cups Basmati rice

  

• 4 cups water
• 1 bay leaf
• 4-5 cloves
• 4-5 green cardamom pods
• 1-inch cinnamon stick
• 1 teaspoon salt

For the Chicken Marinade:

• 500g chicken, cut into pieces
• 1/2 cup yoghurt
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1 tablespoon lemon juice

For the Biryani:

• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 2-3 green chilies, slit
• 1/2 cup chopped fresh coriander leaves
• 1/2 cup chopped fresh mint leaves
• 1/4 cup ghee or vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon biryani masala (optional)
• Saffron strands soaked in 1/4 cup warm milk (optional)
• 1/4 cup fried onions (for garnish)
• 2 tablespoons raisins (optional)
• 2 tablespoons cashew nuts (optional)

Instructions

Preparing the Rice:

1. Rinse the basmati rice in cold water until the water becomes clear. This keeps the rice from getting sticky and aids in the removal of extra starch.
2. In a big pot, bring water to a boil. Add the salt, cardamom, cloves, cinnamon, and bay leaf.
3. Boil the water, add the rice, and cook until the rice is partially cooked, but not completely. This should take about 6–8 minutes.
4. After draining, set aside the rice.

Marinating the Chicken:

1. In a large mixing bowl, combine the yoghurt, ginger-garlic paste, turmeric powder, red chilli powder, garam masala, salt, and lemon juice.
2. Add the chicken pieces to the marinade, making sure they are completely coated. Cover and chill for at least 30 minutes (up to 4 hours for a richer flavour).

Preparing the Biryani

1. In a large pan, heat the ghee or oil over medium heat.
2. Allow the cumin seeds to sizzle, then add the sliced onions. Fry until they are caramelised and golden brown. Remove a few tablespoons of the fried onions to garnish and set aside.
3. Cook the chopped tomatoes until they soften and the oil separates.
4. Cook the marinated chicken over medium heat until it is browned and partially cooked. This should take about 10 minutes.
5. Stir in the green chillies, half of the chopped coriander, and mint leaves thoroughly.
6. Spread the par-cooked rice evenly over the chicken mixture.
7. Sprinkle biryani masala (if using) over the rice.
8. After you have drizzled the saffron milk over the rice, add the remaining chopped coriander and mint leaves.
9. Optional: Sprinkle fried onions, raisins, and cashew nuts on top.
10. Cover the pan tightly with a lid. You can also seal the edges with dough to keep the steam inside (a technique known as “Dum” cooking).
11. Cook on low heat for 20–25 minutes, allowing the flavours to meld. You can place the pan on a griddle or tawa to avoid direct heat.
12. Turn off the heat and let it rest for 10 minutes before opening the lid.

Serving:

1. Gently fluff the rice with a fork to mix the layers.
2. Serve hot,  biryani pot, garnished with fried onions and accompanied by raita, a side salad, or pickles.

Enjoy your homemade paradise biryani pointe.