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The Easiest Authentic Biryani At Home

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Joshua Weissman
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Biryani

Cultural Context

Biryani has roots in Persian cuisine, brought to the Indian subcontinent by Mughal emperors. This dish is often associated with celebrations and gatherings, symbolizing hospitality and festivity. Each region has its own variation, from the spicy Sindhi Biryani to the fragrant Hyderabadi Biryani, making it a beloved dish across cultures.

South AsianPKmain
120 min
medium
6 servings
Servings4
21 grams coriander seeds
13 grams black cumin seeds
4 grams cloves
10 green cardamom pods
2 black cardamom pods
2 star anise
5 grams fennel seeds
4 grams black peppercorns
3 cinnamon sticks
1 bay leaf
1 gram fresh ground nutmeg
3 grams ground mace
3 green chilies
1 inch knob of ginger
4 cloves of garlic
11 grams cilantro
4 grams fresh mint
180 grams yogurt
180 grams plain yogurt
1 gram ground cumin
0.5 grams ground coriander
66 grams seedless English cucumber
450 grams chicken drumsticks
2 garlic cloves
2 inch piece of ginger
157 grams yogurt
4 grams Biryani Masala powder
0.5 grams turmeric powder
1 gram red chili powder
1 gram green cardamom powder
9 grams fine sea salt
2 Indian green chilies
9 grams lemon juice
1.5 large yellow onions
700 milliliters vegetable oil
286 grams aged basmati rice
1.7 liters water
1 black cardamom pod
1 star anise
1 bay leaf
1 cinnamon stick
5 green cardamom pods
1 gram shajira
0.5 grams ground mace
11 grams fine sea salt
52 grams milk
saffron threads
27 grams ghee
12 grams finely chopped mint
18 grams finely chopped cilantro
54 grams melted ghee

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier alternative with more protein.

chicken

🥗Healthier: tofu

💰Cheaper: mixed vegetables

Tofu provides a plant-based protein option.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat option.

yogurt

🥗Healthier: coconut yogurt

💰Cheaper: sour cream

Coconut yogurt is dairy-free and adds creaminess.

1

Preheat the oven to 350°F.

2

On a small sheet tray, add 21 grams of coriander seeds, 13 grams of black cumin seeds, 4 grams of cloves, 10 green cardamom pods, 2 black cardamom pods, 2 star anise, 5 grams of fennel seeds, 4 grams of black peppercorns, and 3 cinnamon sticks.

3

Toast the spices in the oven for 5-7 minutes until fragrant.

4

Lightly crush the toasted spices in a mortar and pestle or a bag with a pan, then blend with 1 bay leaf, 0.5 grams of fresh ground nutmeg, and 3 grams of ground mace until smooth. Sift to get a fine powder.

5

In a blender, add 3 green chilies, 1 inch knob of chopped ginger, 4 cloves of garlic, 11 grams of cilantro, 4 grams of fresh mint, a pinch of masala powder, a pinch of cumin powder, salt to taste, and 180 grams of yogurt. Blend until smooth and pour into a bowl, adjusting salt if necessary.

6

In a medium bowl, combine 180 grams of plain yogurt, 1 gram of ground cumin, 0.5 grams of ground coriander, 66 grams of grated and salted cucumber, and 2 tablespoons of diced red onion. Mix and season with lemon juice to taste.

7

In a large bowl, marinate 450 grams of chicken drumsticks with 2 grated garlic cloves, 2 inches of grated ginger, 157 grams of yogurt, 4 grams of Biryani Masala powder, 0.5 grams of turmeric powder, 1 gram of red chili powder, 1 gram of green cardamom powder, 9 grams of fine sea salt, 2 finely chopped green chilies, and 9 grams of lemon juice. Mix thoroughly and optionally marinate overnight.

8

Slice 1.5 large yellow onions thinly using a mandolin for even frying.

9

In a 12-inch sauté pan, heat 700 milliliters of vegetable oil over medium heat until it reaches 325°F. Fry the onions in batches until golden brown and crisp, then drain on a wire rack or paper towel and season with salt.

10

Rinse 286 grams of aged basmati rice multiple times until the water runs clear, then soak in water for 30 minutes and drain gently.

11

In a medium-sized pot, combine 1.7 liters of water, 1 black cardamom pod, 1 star anise, 1 bay leaf, 1 cinnamon stick, 5 green cardamom pods, 1 gram of shajira, 0.5 grams of ground mace, and 11 grams of fine sea salt. Bring to a rolling boil.

12

Add the soaked basmati rice to the boiling water and cook until 75% done, about 2-4 minutes. Drain the rice and set aside.

13

In a small pot, combine 52 grams of milk and a generous pinch of saffron threads and set aside.

14

In a thick-bottom pot, drizzle a little vegetable oil and add the marinated chicken with all the marinade, then add 12 grams of chopped mint and 18 grams of chopped cilantro. Mix gently and taste for salt.

15

Layer half of the partially cooked rice over the chicken, followed by some of the remaining cilantro, mint, fried onions, and a squeeze of half a lemon. Add the second half of the rice on top, followed by the remaining herbs and fried onions.

16

Drizzle the saffron milk over the top and add 54 grams of melted ghee.

17

Cover the pot tightly and cook on low heat until the rice is fully cooked, about 30-40 minutes. Let it rest for 10 minutes before serving.

18

Fluff the biryani gently with a fork and serve hot.

Cooking Techniques

marinatingsautéinglayeringsteaming

Equipment Needed

small sheet trayblendermortar and pestlemedium bowllarge bowl12-inch sauté panmedium-sized potthick-bottom potwire rackpaper towel

Spice Level:

🌶️🌶️🌶️

Allergens

dairy

Also Known As

BiryaniBiryani RicePakistani Biryani

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