Pakistani Biryani Rice

Everyone in my family loves biryani rice and here is how I normally cook it. To make a healthier meal, I always use organic free-range chicken instead of a high fat lamb. The chicken and spices will flavour the rice to give it a fabulous aroma and taste.

Easy biryani, no marinating or overnight prep required. 

Pakistani Biryani Rice

Ingredients

4 cup bashmati rice – wash, rinsed and drained

1 whole chicken – cut into 12 pieces / 1kg lamb shoulder – cut into 2½-inch pieces

1 stick cinnamon

4 cardamom pods

4 star anise

10 cloves

2 bay leaves

1 bulb of garlic - peeled

3 yellow onion – peeled and diced

4 green chilies – chopped

2 bunches of coriander leaves – chopped

2 bunches of mint leaves – chopped

¼ cup tomato puree

5 tomatoes - diced

1 tbsp fennel powder

1 tbsp cumin powder

2 tbsp coriander powder

1 tsp turmeric powder

3” ginger – peeled and blended

1 cup plain yogurt

½ cup water

4 small potatoes – peeled and diced

3 drops of Orange food colouring

1 1/3 tbsp salt

4 pcs hard boiled eggs - peeled

¼ cup evaporated milk

½ cup of olive oil

¼ cup raisin

Directions

Add about ¾ water in a medium-sized pot and toss in the bay leaves, 1 star anise and 2 cardamom pods. Bring to a boil. Add in the rice and cook until the rice is ¾ cooked. Drain.

Heat the olive oil in a heavy-bottomed pot over medium heat, sauté the cinnamon stick, 3 star anise, 2 cardamom pods, cloves and garlic until the garlic is soft and golden.

Stir in the yellow onion and sauté until aromatic.

Add in the green chilies and continue to sauté for 1 minute or so.

Add in half of the chopped mint and half of the chopped coriander leaves then stir for another 1 minute.

Stir in the tomato puree and the diced tomatoes. Add in the fennel powder, cumin powder, coriander powder, turmeric powder and blended ginger. Stir to mix well until the oil separates.

Add in the chicken / lamb then stir for another 1 minute or so until the chicken / lamb is nicely coated. Add in the water, yogurt and potatoes.

Add 3 drops of orange food colouring. Season generously with salt and give it a quick stir. Cook for another 10 minutes or so until the chicken / lamb is fully cooked, the potatoes is tender and the gravy has thickened.

Add in the eggs and spread the rice over it. Turn the heat to low.

Sprinkle the evaporated milk. Scatter the raisin and the remaining mint leaves and coriander leave on top. Cook with lid on for half an hour until the rice is fully cooked.

Place the rice on a large serving dish. Serve with a fresh mixed salad or achar. Enjoy!