Biryani Rice Recipe
Submitted by justme
Fragrant Indian chicken biryani layered with saffron-streaked basmati rice, tender potatoes, and a spiced yogurt-tomato sauce with cardamom, cloves, and cumin. Served with sweetened whipped yogurt.
YIELD
8 servingsPREP
20 minCOOK
45 minREADY
1 hrsThe secret to a great biryani is in the layers. Spiced chicken on the bottom, saffron-kissed rice on top, and steam doing all the work in between.
Chicken pieces simmer with golden onions, ginger, garlic, and a fragrant blend of cumin, coriander, turmeric, cardamom, cloves, and cinnamon until tender and saucy. Potatoes and tomato cook right alongside, soaking up every bit of spice. Basmati rice, cooked separately until just firm, gets layered over the chicken with a drizzle of saffron-infused milk.
Ten minutes on the lowest heat lets the steam meld everything together. Serve it with a bowl of sweetened whipped yogurt on the side.
Variations
- Swap the chicken for half a pound of mixed vegetables for a vegetarian version
- Use lamb or goat for a richer, more traditional biryani
- Add a handful of fried cashews and raisins on top for a festive presentation
Kitchen Tips
- Wash the rice until the water runs clear; this removes excess starch and keeps the grains separate
- Cook the rice until just underdone; it finishes steaming with the chicken layer
- Keep the heat as low as possible during the final 10 minutes so the bottom doesn’t scorch
- Saffron bloomed in warm milk gives the best color and flavor; don’t skip this step
Ingredients
Directions
Wash rice well until the water runs clear and put in a small saucepan with the water.
Bring it to a boil on high heat, then cover reduce heat to gentle simmer until all the water is absorbed.
The grains should be tender but firm. Set aside uncovered.
Heat oil in a large saucepan (medium heat), add onions and fry until golden around the edges, add garlic and ginger.
All at once add all the spices and fry one minute longer. Add all other ingredients except saffron. Add salt to taste. Cover and cook on low heat until chicken is tender, stirring occasionally (about ½ hour).
There should be very little liquid remaining in the pan. (During cooking a little water may be added if necessary to avoid sticking).
Add half the prepared rice, spreading it evenly over the mixture, drizzle one tbsp of oil over it and add the saffron mixed into two teaspoon of milk.
Cover with remaining rice, cover and cook on very low heat for ten minutes. Serve accompanied with whipped, lightly sweetened yogurt.
The chicken could be substituted with ½ pound of mixed vegetables.
Comments
if you already "add all above ingredients" in step one what other ingredients do the next steps refer to?
The only ingredient above the rice is water.
All the other ingredients refers to the tomato, potato and chicken--- I think. Maybe it should say-- add the remaining ingredients?