Biryani

Name: Biryani
Prep time: 30 min
Cook time: 60 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Pakistan
Ingredients: 600g beef or chicken, marinated in yogurt and biryani spices; 500g basmati rice, par-cooked; 4 onions, thinly sliced and fried very dark; pinch saffron in warm milk; fresh mint and coriander generous; 100g ghee; whole spices: bay, cardamom, cloves, cinnamon to flavour

Pakistan

Pakistan's biryani culture is fierce. Karachi biryani, Lahori biryani and Sindhi biryani are each a source of regional pride. The debate will never end.

Pakistan's most celebrated rice dish — fragrant basmati rice layered with spiced beef or chicken, caramelised onion, saffron and mint, slow-cooked in a sealed pot. Karachi biryani is considered the finest.

Photo: Paolo Marco

Prep

30 mins

Cook

60 mins

Difficulty

Hard

Calories

495 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

600gbeef or chicken, marinated in yogurt and biryani spices

500gbasmati rice, par-cooked

4onions, thinly sliced and fried very dark

pinchsaffron in warm milk

fresh mint and coriandergenerous

100gghee

whole spices: bay, cardamom, cloves, cinnamonto flavour

Method

Fry onions until very dark and crispy. Set aside.

Brown marinated meat.

Layer in a pot: meat, then rice, then onion, then herbs, then saffron milk.

Seal with dough or foil. Cook on lowest heat 30-35 minutes — this is dum cooking.

Chef's Tip

The sealed pot is essential — dum cooking traps steam to finish the rice from below.

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Biryani

Ingredients

Method

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