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Restaurant Style Biryani Recipe By Food Fusion (Eid Special)

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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
½ Cup Water
½ tsp Turmeric powder
½ tbs Salt
½ tbs Cumin seeds
2 tbs Ginger garlic paste
2 medium Onions sliced
700 gms Chicken
½ Cup Rafhan corn oil
2-3 Green cardamom
2 Black cardamom
½ tsp Black peppercorns
5-6 Cloves
2-3 Cinnamon stick
2 Bay leaves
1 & ½ tbs Coriander powder
2 tsp Red chili powder
½ tbs Garam masala powder
1 tsp Black pepper powder
2 medium Tomatoes chopped
½ Cup Yogurt whisked
½ Cup Fresh coriander chopped
½ Cup Mint leaves chopped
3-4 Green chilies
8-9 Dried plums
Fried Onion
700 gms Basmati Rice (soaked & boiled until 3/4th done)
1 tbs Biryani masala
Lemon slices
2 tbs Kewra water
½ tsp Yellow food color

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

In a wok, add water, turmeric powder, salt, cumin seeds, and ginger garlic paste and mix well.

2

Add sliced onion and chicken, mix well, cover, and cook on low flame for 5-6 minutes, then cook on high flame for 2-3 minutes and set aside.

3

In a pot, add corn oil, green cardamom, black cardamom, black peppercorns, cloves, cinnamon sticks, and bay leaves and mix.

4

Add coriander powder, red chili powder, garam masala powder, and black pepper powder, mix well, and cook for 2 minutes.

5

Add chopped tomatoes and mix well.

6

Add yogurt and mix well.

7

Now add the cooked chicken mixture, mix well, and cook for 4-5 minutes.

8

Add fresh coriander, mint leaves, green chilies, mix well, and cook on high flame until oil separates.

9

Add dried plums and mix well.

10

Take out half of the chicken mixture in a bowl and set aside.

11

Add fried onion, boiled rice, remaining chicken gravy, fried onion, biryani masala, lemon slices, and remaining boiled rice.

12

In kewra water, add yellow food color and mix well.

13

Add dissolved food color and fried onion, cover, and steam cook on low flame for 10-12 minutes.

Cooking Techniques

marinatingsautéinglayeringsteaming

Spice Level:

🌶️🌶️🌶️

Dietary

dairy-free

Allergens

dairy

Also Known As

BiryaniBiryani RicePakistani Biryani

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