Note to self: Biryani is the holy grail of Pakistani cuisine. No one makes it better than yo mamma and there have been feuds over whose biryani ranks supreme. I know for most people biryani is a special occasion kind of meal… isn’t made often because of all the effort it takes but the best part about this recipe is that you can double up on the sauce/chicken portion and then freeze half of it for next time. Then all you’ll have to do is defrost, make the rice and make it within 30 min! That way you can have biryani whenever your heart desires!
On a side note: I love seeing memes of biryani…or well memes in general…but there’s a special place for biryani memes. 🙂
- 1 whole chicken (16 pieces)
- 4 tsp salt
- 12 cups water
- 3 cups of Basmati rice (rinsed 3x and soaked for 30 min-1 hour)
- 2-3 tsp oil
- 1 packet of Lazeez Asian Cuisine Biryani rice spice blend
- 12 black peppercorns
- 1 tsp whole cumin
- 6 tsp salt
- ½ cup canola or vegetable oil
- 5 cups of sliced onions
- 3 ½ cups pureed tomatoes (I use whole peeled tomatoes from the can and purée in a blender)
- 2 cups of water
- 3 cups of yogurt
- 3 tbsp garlic
- 1 ½ tbsp ginger paste
- 1 packet of Lazeez Asian Cuisine Chicken Biryani spice mix
- 1 can of potatoes. (Potatoes cut in half)
- Cooked rice
- Cooked chicken mixture
- ½ cup fried onions
- 2 tbsp chopped mint
- 1/3 cup chopped cilantro
- 2 tbsp butter
- A few saffron threads or some orange food coloring
- 2 tbsp milk
- Minced cilantro (As a garnish)
- Parboil the chicken by placing chicken in a medium pot, with 4 tsp salt and water until chicken is covered. Boil chicken on med-high heat until you see a layer of fat accumulate at the top.
- Turn off heat, skim fat and remove chicken. Rinse and drain with water.
- Place 3 cups of Basmati rice in a large bowl and rinse 3x to remove extra starches and impurities. Cover with water and let it soak for 30 min – 1 hour.
- In a large pot bring 12 cups water to a boil.
- Add Lazeez Asian Cuisine Biryani Rice spice blend into the water. (I like to use a loose leaf tea strainer so I can remove the whole spices after flavoring the rice. But it’s totally optional)
- Add 2-3 tsp of oil into the boiling water.
- Drain water from the rice (It should’ve been soaking for about 30 min-1hr) and place into the pot of boiling water.
- Stir immediately so clumps don’t form.
- After 5 minutes drain rice.
- In a large pot heat ½ cup of oil on medium/medium high heat.
- Add 5 cups of onions and cook until lightly browned and translucent. (20-25 minutes)
- Add 3 ½ cups of pureed tomatoes to onions (I use whole peeled tomatoes from the can and use a blender to puree)
- Mix well and cook for a few minutes.
- Add the mixture in blender with 2 cups of water, 3 cups of plain yogurt, 3 tbsp garlic, and 1 ½ tbsp ginger paste
- Puree mixture and blend really well.
- Place puree back into the same pot and cook on med-high heat until reduced and thickened. (~15-20 minutes)
- Add 1 packet of Lazeez Asian Cuisine Chicken Biryani spice mix.
- Add chicken, coat well, cover, reduce heat to simmer and cook for 20-25 min or until chicken is cooked.
- Remove chicken from the sauce mixture and cook down sauce until the sauce is more of a thicker consistency. ~10 min.
- Add potatoes, and cook for 5-10 min.
- Remove potatoes, cook down sauce for another 10 minutes.
- Divide chicken and sauce mixture in half. (Freeze half of this mixture for the next time you want to make biryani)
- Add potatoes to the chicken/sauce mixture currently using. Set aside.
- In 2 tbsp of warm milk add a few saffron threads and a pinch of orange food coloring. Set aside.
- In a deep pot, add half of rice, potato/chicken/sauce mixture, half of cilantro, 1 tbsp of mint, and half of the fried onions on top.
- Add the other half of rice, and the rest of the fried onions, mint, and cilantro.
- Top with the milk/saffron mixture and 2 tbsp of butter cut into pieces.
- Cover with a paper towel And then securely wrap with some foil.
- Cover the pot with a lid. Place on top of the stove for 2 minutes on med high heat.
- Remove the pot, add a large frying pan over the stovetop and place the pot on top of the frying pan. Reduce the heat to med low, and let it steam for ~20 min.
- To check if its done insert a spatula and if it comes out clean, it’s done.
- Using a small plate remove biryani from the pot to prevent the rice from breaking.
- Enjoy by itself or with raita!