Authentic Indian Biryani with Barista Onions & Indian Restaurant Style Coconut Curry Sauce

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers a healthier protein option while long-grain rice is more economical.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while thighs are more affordable than breasts.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric provides color and flavor at a lower cost.

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is a healthier fat option, while butter is often less expensive.

Wash and soak 2 cups of basmati rice for half an hour.

Season water with whole spices and salt; cook rice separately until 2/3 done (Al Dente).

Melt ghee in a pan and add chopped Indian onions with salt and dark brown sugar; cook until caramelized.

Drain the rice and let it relax until ready to use.

Add ginger and garlic paste to the pan with onions, then stir in yogurt mixed with water.

Add Shan birani powder and par-cooked mixed vegetables to the onion mixture; heat through.

Layer fried onions over the vegetable mixture in the pan.

Add the parboiled rice evenly on top of the vegetable mixture.

Top with more fried onions and pour saffron milk over the rice.

Cover the pan and simmer on low heat to steam the rice.

Prepare base gravy in a separate pan with cumin seeds, sautéed onions, tomato puree, garlic, and coconut; pour over the biryani.

Use a pressure cooker for 3-4 minutes to finish cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens