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punjabi biryani 2
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Pakistani Punjabi Biryani

Author Sarah Mir

Ingredients

For the Meat Mixture

  • 1 lb Chicken/ Beef/ Mutton
  • 1 large sliced onion
  • 3 large diced tomatoes
  • 1 tbsp ground/grated ginger
  • 1 tbsp ground/crushed garlic
  • 5-6 Dried plums aloo bukharay, squeeze in lemon juice when the masala is ready if you don't have any
  • ½ cup yogurt
  • 2 tsp salt
  • 1 tbsp Red chili powder
  • ½ tsp turmeric power
  • ½ tsp crushed coriander seeds
  • ½ tsp cumin
  • ½ tsp fennel seeds saunf
  • 2 Large black cardamom
  • 4 green cardamom
  • 2 small cinnamon sticks
  • 6-7 whole black pepper
  • Generous handfuls of chopped fresh coriander/cilantro + mint leaves
  • 3-4 green chillies

For the rice

  • 3 cups rice rinsed and soaked.
  • 1 tbsp vinegar
  • 2 generous tsp salt
  • Optional: Yellow food coloring a piece of coal.

Instructions

  • Slice your onions and cook in oil in a large pot till browned.
  • Put in the ginger, garlic and tomatoes and cook till mushy.
  • Add the yogurt, remaining spices, meat, green chillies and mix well.
  • If cooking chicken then add one cup of hot water, bring to a boil then simmer till tender. For tougher meats i.e. beef and mutton add more water.
  • Add coriander leaves and mint leaves.
  • In large pot add water, salt, vinegar to the soaked rice and boil till it is parboiled i.e. most of the grain will be translucent with an opaque center.
  • Strain the rice when done.
  • Layer the rice in the following order: half the rice, all the meat masala, remaining rice, sprinkle over the yellow food coloring, and leave on the lowest heat setting for 15-20 minutes. I have a glass cooktop so I am in no danger of burning my rice on the lowest setting, but please exercise caution on gas stoves!
  • If you are doing the 'koylay ka dum" then light a piece of coal over a flame. While it is getting nice and hot place a piece of foil inside the biryani pot (on top of the rice) and drizzle with oil. Once the coal has red hot surfaces then place it on the foil and quickly shut the lid. You can do this after your biryani is ready or add it before your set the biryani over low heat for 20 minutes. Remove the foil + coal before serving.

Notes

Adapted from Ainy Cooks