For the first video of our new series QUIZINE IN QUARANTINE, we bring you a recipe for the much loved Biryani! This dish’s origins are still hotly debated today, but one theory is that the Biryani originated in Persia and was brought by the Mughals to the sub continent in the 16th century. The word Biryani itself is derived from the Persian word ‘Birian’, which loosely translates to ‘fried before cooking’ and ‘Birinj’ (rice).
There are various different styles of Biryani, with almost every state across Pakistan, India and Bangladesh offering its own style. The process for putting one of these bad boys together can often be long and tiresome, but we’re going to be showing you how to rack up a delicious chicken Biryani in no time at all. And we’re adding something special to the side, some BURHANI. This is a yoghurt based, spiced drink that goes down an absolute treat with Biryani, native to Bangladesh!
BIRYANI INGREDIENTS
6 tbsp vegetable oil
1 whole chicken (chopped into pieces)
1/2 tsp coriander, cumin, garam masala powder, salt, whole garam masala mix (bayleaf, cardamom, pepper corn, cinnamon, clove)
2 tbsp garlic and ginger mix (either fresh or frozen)
1 cup nut mixture (cashews, raisins)
1 chopped/diced carrot
1 chopped onion
5 cups rice, (rice should be roughly equal to chicken in weight)
Fried onions garnish
1 cup yoghurt
3 cups water
BURHANI INGREDIENTS
2 cups yoghurt
1 cup mint
1/2 cup coriander
4 (small) cups water
2 tbsp sugar
1/2 tsp salt, Himalayan salt, black pepper, cumin, coriander
1. Fire up the heat on your stove and add 3 tbsp of oil followed by chopped onions.
2. Wait for onions to lightly fry, before throwing in your chicken pieces and stir.
3. Allow the chicken to soak up some onion and oil mixture, now chuck in garlic and ginger. Add all spices and mix well before covering the pan and allowing the chicken to simmer for approx 5 mins.
4. Now add in a dollop of yoghurt, chopped carrots and mixed nuts. Stir, close lid and cook for approx 10 minutes until chicken is fully cooked.
5. Wash rice and allow it to soak in water for around 20 before draining. Fire up another pan (non stick ideally) and add 3tbsp of oil.
6. Drop rice into the pan and stir lightly before adding the cooked chicken mixture.
7. Add two cups of boiling water to the dish, keep a third handy in case you need more. Cover and cook on medium heat for 5 minutes. Make sure to check up on the Biryani and add more water if needed. You’ll be able to tell if you do by grabbing some rice from the pan and feeling the centre of the grains. If it’s hard and brittle, it needs more water. The amount of water needed differs according to the rice and the heat at which you cook. It’s therefore important to check as you could end up with rice krispies or porridge instead of Biryani! Once you’re satisfied with the water content, Give the dish a good stir again.
8. Cover, and leave to cook on low heat for around 5 minutes.
9. Take off the stove and allow the dish to rest for another 5 minutes before garnishing with fried onions.
10. Now time for the Burhani! Add yoghurt, water, coriander, green chilli and all spices to a food processor and blend until you have a beautiful green liquid. Serve up with your Biryani and enjoy this fantastic meal!
Watch the video below to see how it’s done!