Biryani is so popular in Pakistan many consider it the country’s national food. Based on many accounts, Mumtaz Mahal, the wife of emperor Shah Jahan first created the famous rice and meat dish for the purpose of nourishing army soldiers.

Today there are supposedly 30 versions of Biryani in existence, and new ones continue to be created. Take one bite of any one of these, and you’ll what all the hype is about.

Cooking Biryani is not for the faint of heart. It’s a complex dish that requires some serious cooking skills. That’s not to say that it’s impossible after all, so many people cook it. It just takes a little practice, some perseverance, and perhaps a few bad attempts before you become a pro at it.

INGREDIENTS

Biryani Masala Powder Recipe

• 1tsp coriander
• 1tsp white cumin
• 1tsp black cumin
• 1tsp fennel
• 8pieces green cardamom
• 4pieces black cardamom
• 10whole cloves
• ½inch cinnamon stick
• 10whole peppercorns
• 4pieces mace
• ½piece nutmeg
• 4pieces star anise
• 10whole dry red chillies
• 4whole bay leaf
• 2tsp salt (adjust to taste)
• 2tsp red chilli powder (adjust to taste)
• ½tsp turmeric

Biryani Korma

• ½ cup cooking oil (SEE NOTES)
• 2inches piece ginger
• 2tbsp garlic paste
• 2lbs goat meat (SEE NOTES)
• 2onions
• 4tomatoes
• ½cup yoghurt
• 2green chillies
• ½tsp salt
• ½tsp red chilli powder
• ¼cup aloo Bukhara (dried golden sour prunes)
• 2potatoes

Rice

• 4cups Sella rice (SEE NOTES)
• 2tbsp cooking oil
• 2tsp salt (SEE NOTES)
• 4whole cloves
• ½inch cinnamon stick
• 1whole bay leaf
• 4whole peppercorns
• ½tsp black cumin

Biryani Dum

• ¼cup milk
• 5strands saffron
• 1tbsp kewra water
• ½tsp rose water (optional)
• 1tsp yellow food colouring
• 1lemon
• 2green chillies
• ¼cup mint (optional)
• ¼cup cilantro

INSTRUCTIONS

Biryani Masala Powder

1. heat a non-stick frying pan and dry roast all of the whole spices (SEE NOTES)
2. grind the roasted spices to a fine powder
3. mix in the salt, red chilli powder, and turmeric to the roasted mixture

Biryani Korma

1. grind half of the garlic, ginger, and green chillies and mix with ½ tsp salt and ½ tsp red chilli powder
2. marinate the goat meet with this mixture and set aside in the fridge for 2 hours (SEE NOTES)
3. once the meat has marinated for 2 hours, set it on the counter to come to room temperature while you prep the rest of the ingredients (SEE NOTES)
4. quarter and steam the tomatoes in ½ cup water, mash, and cool to room temperature (SEE NOTES)
5. beat the yoghurt slightly and add to this mixture, and set aside
6. slice the onions very thin
7. grind the remaining garlic and ginger
8. slice your chillies or leave them whole depending on their size
9. soak the aloo bukhara in 1 cup of water to soften it a little bit
10. peel, slice and quarter the potatoes and soak in water (SEE NOTES)
11. heat the 1 cup oil
12. add the onions and start frying
13. once the onions are a rich brown colour, add the ginger and garlic and saute for 3-5 minutes
14. add the marinated meat in small batches and start frying (SEE NOTES)
15. once the meat is a nice light brown, add the spices and roast for a few minutes, followed by the tomato/yoghurt mixture
16. roast well for 5-10 minutes, add the aloo bukhara with the 1 cup water, cover, and cook on medium till the meat is 80% cooked
17. uncover, add the green chillies, potatoes, and 1 cup water, cook on medium till the potatoes are 80% cooked and the oil separates (SEE NOTES)
18. set the meat aside and start prepping to cook your rice

Rice

1. soak the rice in about 3 times the water for 4 hours minimum (SEE NOTES)
2. heat water in a large pot, adding the salt and oil to it (SEE NOTES)
3. take all the whole spices and tie them up in a piece of cheesecloth to make a small pouch and add to the water
4. once the water reaches a boil, add the rice to it and cook about 10 minutes, till the rice is about 80% cooked(SEE NOTES)

Biryani Dum

1. soak the saffron in the milk for about 20-30 minutes(SEE NOTES)
2. chop the cilantro and the mint (if using)
3. slice lemons into thin slices
4. slice the green chillies if they are on the larger side; if they are small ones, leave them whole
5. once the rice is cooked, strain it, remove the spice pouch and start the layering
6. add ½ of the HOT korma as the first layer (SEE NOTES)
7. add ½ the rice, completely covering the korma
8. add the remaining korma, distributing evenly over the rice
9. add the remaining rice
10. drizzle the saffron-infused milk, kewra water, and if using rose water on the rice
11. lay the lemons, green chillies, cilantro, and mint (if using)in an even layer on top
12. cover with foil, making sure there are no gaps so the steam can stay in
13. cover your pot and reduce the flame to the lowest setting (SEE NOTES)
14. after 20 minutes, uncover carefully (the steam can burn)
15. plate in a manner that there is some mixing of the layers (SEE NOTE)
    

Here is a step by step guide:

For a more detailed version of this recipe, visit untoldrecipesbynosheen.com, and while you’re there, try the raita and kachumber recipe to serve with your Biryani.

About Nosheen: She graduated from Southeastern University and completed her high school at Karachi Grammar School. She later worked at Bank of America and ANZ Grindlays Bank. She has also served voluntarily for several boards, including Treasurer of an Elementary School Board, Second Vice President of an Elementary School Board, Treasurer of a Middle School Board, and On the board of a Non-Profit (O.S.E.F-Ocean Springs Education Foundation)

For more interesting recipes from Nosheen, watch this space.