Name: Biryani
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves: 5-6 persons
Cuisine: Pakistani
Ingredients: 6 medium Green Chillies (whole); 2 tsp Ginger Paste/Powder; 2 tsp Salt (or to taste); 1 kg Chicken; 2-3 Bay Leaves; 6 Cloves; 6 Green Cardamoms; 1 tbsp Red Chilli Powder; 4 medium Potatoes (cut into 4 pieces); 1 tsp Cumin Seeds; 2 tsp Garlic Paste/Powder ¾ cup fresh Coriander Leaves (chopped); 2 inch Cinnamon Stick; 2 Bay Leaves; 3 cups Basmati Rice (pre-soaked for 30 minutes); 1 Black Cardamom; 1 cup Oil; ½ tsp Orange Food Colour; 500 g Onions (finely sliced); 1 cup Yoghurt; 1 tsp Cumin Seeds (heaped); A few drops of Kewra Essence; ½ cup Mint Leaves; 1 tsp Black Peppercorns; 2 tbsp Coriander Powder; 5 Green Cardamoms; 8 Plums (dried); ½ Lemon (round slices); 1 tsp Cumin Powder; 4 medium Tomatoes (chopped)

Preparation info

Serves:
5-6
persons

Difficulty
Medium
Ready in
1 hr 15

Appears in

VIRSA

By Shehar Bano Rizvi

Published 2021

About

The ultimate favourite rice dish in every Indo-Pak household has to be biryani. Biryani is cooked in various ways with either fish, prawns, chicken, beef, mutton, or even vegetables. People in different regions of Pakistan are very passionate about their variant of this dish. For example, we Karachiites love our biryani with potatoes. It is best served with green raita and salad, and is one of my favourite forms of comfort food.

The recipe below is of chicken biryani, which uses chi