Detta inlägg är enbart på engelska.
This post will only be in english
Stockholm’s weather is getting darker every day and that comes with all kinds of winter cravings. One of my must haves is this spicy south-Asian food called “Biryani”. It’s a delicious Pakistani/Bangladeshi formal dish that people usually cook on special occasions like Eid, during Ramadan, for weddings, etc. Pakistani’s mostly cook chicken biryani while Bangladeshis prefer vegetable biryani with nuts in it (not for me as I’m allergic to nuts). I seriously spend way too much eating this specific dish at the local restaurant so I asked Joviera, my assistant, who is Pakistani to pass me the recipe so I can start cooking it at home and also share it with you all. Here it goes!
Things you need:
- Basmati rice
- Half squeezed lemon juice
- 2 large sized onions finely chopped
- 2 Tomatoes chopped
- 4 cloves of garlic minced
- 1 tea spoon minced garlic root
- 1 tablespoon yogurt
- SPICES: salt, red chilies, pepper, turmeric powder, cumin seeds and cumin powder, black seeds, 2 cinnamon sticks
- Green chilies
- Bay leaves
- 1 tablespoon white vinegar
- Orange food color (optional)
How you cook it:
Heat oil in a big pan and add chopped onion in it. Let the onions get brown. While it’s frying add bay leaves, cinnamon sticks, black seeds and cumin seeds. When the onions are getting brown add ginger and garlic. Not to forget always add ginger garlic after the onions change its color otherwise it won’t change its color. Now add tomatoes and keep stirring for 5 minutes and then add all mentioned spices in it and continue stirring for 1 more minute. After that add yogurt and lemon to it and stir again for the next 5 minutes until tomatoes are cooked and formed a smooth, thick paste. Now you can add chicken and cook it until you notice that the color is changing then add a half cup of water and cover the pan. Let the chicken cook on medium-low heat for about 10 minutes. Fill another pan with water. Add salt to taste, one table spoon of oil and one table spoon of white vinegar. When the water comes to boil add 2 cups of basmati rice in it. Cover the pan and let it cook on medium heat until you see that rice are tender (70%) and absorbed most of the water. Strain out the water and keep the pan aside. We will start the finishing process now. In a big pan use a layer of gravy at the bottom (from our chicken gravy that we prepared). Now add a layer of cooked rice and above that chicken gravy again. Repeat the steps to make 4 layers. On the top layer put chopped coriander, mint and food color. Cover the pan until the rice is ready 100%
Deep fry onions until they are dark brown. Take them out and sprinkle on your dish. Voila!! Your tasty chicken biryani is ready and hopefully as yummy as Jovieras!
Note from Joi:
The recipe differs according to different areas of the countries. In Karachi they call it Hyderabadi biryani which is super spicy and in Lahore it’s Lahori biryani. It might look difficult and lengthy in the start but it will get better when you cook it 3-4 times. It’s always fun to learn about different cultures, food and tradition because that’s what brings colors and enjoyment to life.
Well, if you like this post do let me know and if you have any recipe to share email me as one of my biggest passion is cooking and baking. I’ll also post my recipe to Jollof rice soon or fufu. Have anyone tried these dishes? Liked them? I love them all!