Biryani
Biryani traces back to the Mughal courts of the Indian subcontinent, where Persian-influenced rice dishes evolved into distinct regional forms over centuries. Pakistan's biryani — particularly the Karachi and Hyderabad styles — is among the most aromatic on the subcontinent, built on whole spices, caramelized onion, and layered rice. The dish is central to every significant occasion: weddings, Eid celebrations, and large family gatherings. The technique is dum cooking: parcooked rice and spiced meat are sealed together in a heavy pot and finished over low heat, the trapped steam completing both components simultaneously. The fried onions — cooked until dark and caramelized — are not a garnish but a structural element; they dissolve during dum, contributing sweetness and color to the rice. Saffron dissolved in warm milk is drizzled over the top layer before sealing.
Rich in protein
Filling and nutritious
Slow simmered
Low and slow cooking
One-pot
Minimal washing up
Traditional recipe
Authentic taste
Ingredients 4 servings
- 800g boneless chicken thighs (or lamb shoulder), cut into large pieces, bone-in if possible
- 200g plain whole-milk yoghurt, whisked
- 2 tbsp ginger-garlic paste
- 1 tsp garam masala
- 1 tsp chilli powder
- 1/2 tsp turmeric
- 1 tsp salt
- 3 tbsp warm milk + a pinch of saffron threads
- 400g basmati rice
- 2.5 litres water (for par-boiling the rice)
- 4 tbsp ghee
- 4 green cardamom pods
- 2 black cardamom pods
- 1 cinnamon stick
- 6 cloves
- 2 bay leaves
- 2 large onions, thinly sliced
- 2 medium tomatoes, grated
- 2 tbsp chopped fresh mint
- 2 tbsp chopped fresh coriander
- 1 tbsp extra ghee, melted (to drizzle)
- To serve: cold yoghurt raita, lemon wedges
How to make it
- 1Mix 800 g chicken (or lamb) with 200 g whisked yoghurt, 2 tbsp ginger-garlic paste, 1 tsp garam masala, 1 tsp chilli powder, 1/2 tsp turmeric, 1 tsp salt and a pinch of saffron threads soaked in 3 tbsp warm milk; cover and marinate at least 1 hour, ideally 4 hours in the fridge.
- 2Melt 4 tbsp ghee or oil in a heavy-bottomed pot over medium heat; when it shimmers, add 4 green cardamom pods, 2 black cardamom pods, 1 cinnamon stick, 4 cloves and 1 bay leaf and let them bloom for 30 seconds until they crackle lightly.
- 3Add 2 large onions sliced thin and fry for 12-15 minutes, stirring often, until deep brown and crisp; lift out half onto kitchen paper for garnish and leave the rest in the pot with the aromatic oil.
- 4Slide the marinated meat into the pot with 2 grated tomatoes and cook 8-10 minutes over medium heat, stirring until the yoghurt breaks and the oil rises to the edges; lower the heat and simmer covered another 15 minutes until the meat is almost tender but the sauce stays thick.
- 5Meanwhile rinse 400 g basmati rice until the water runs clear and soak for 30 minutes; bring 2.5 litres of water to the boil with 2 tsp salt, 3 cardamom pods, 1 cinnamon stick and 2 bay leaves, slip in the rice with a few drops of oil and cook for exactly 5-6 minutes until the grains are 70% done — still firm in the centre; drain at once.
- 6Spread half of the drained rice over the meat masala, scatter half of the fried onions, 2 tbsp chopped mint and 2 tbsp coriander, then layer the remaining rice on top; drizzle with 4 tbsp warm saffron milk and 2 tbsp melted ghee, and finish with the remaining onions, mint and coriander.
- 7Seal the pot with a tight lid (or cover with foil and press the lid down), set it on the lowest possible flame, ideally over a heat diffuser or a cast-iron tava, and dum cook for 25 minutes without lifting the lid — the trapped steam finishes the rice and meat together.
- 8Turn off the heat and let the sealed pot rest for 10 minutes; open, gently fluff from the side inwards to fold the meat and rice layers, and serve straight away with cold yoghurt raita and lemon wedges.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
