Biriyani Recipe - Allrecipes.com
Biriyani Recipe
  • READY IN 1 hr

Biriyani

Recipe by  

"One of the most well-known Indian-Pakistani dishes made. A spicy chicken and rice dish."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Heat the olive oil in a large skillet over medium heat. Mix in the yogurt and vinegar. Place the onion in the skillet, and cook until tender. Mix in the garlic, ginger paste, green chile peppers, and tomatoes. Cook and stir until tomatoes are tender. Season with garam masala, mint, salt, and pepper, and mix in the cilantro.
  2. Place the chicken in the skillet. Reduce heat to medium-low, cover, and continue cooking 45 minutes, stirring occasionally, until chicken juices run clear.
  3. Bring the water and rice to a boil in a large pot. Mix in the bay leaf, green cardamom, black cardamom, and cinnamon. Season with salt to taste. Cover, reduce heat to low, and simmer 20 minutes.
  4. In a separate pot, alternate the rice and chicken mixture in layers, topping with rice. Sprinkle with the food coloring, and mix to serve.
Kitchen-Friendly View

Footnotes

  • Powdered yellow food coloring, frequently used in Indian dishes and generally turmeric-based, may be found at Indian food stores or food specialty shops.
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Reviews More Reviews

Most Helpful Positive Review
Mar 29, 2006

quick, easy, and delish. I used 2.10 # of boneless breasts and cut them into chunk size pieces and just simmered them in the sauce. I could see by the quantity of dry rice that it was wayyyyy too much. I just scaled it down to what I normally use...1 cup rice to 2 cups water. Didn't have any cardamom pods so used 1/2 tsp. ground cardamom. Also stuck 4 cloves in w/the rice and frozen peas. Used heaping 1/4 tsp. tumeric for the yellow color. Very nice dish. Definitely recommend the cilantro. It adds a nice layer of flavor to the dish.

 
Most Helpful Critical Review
Apr 27, 2005

Lots of ingredients with not enough flavor. Portion size was huge...

 

12 Ratings

Mar 21, 2008

I played around with the spices til it was to our taste. The other changes I made were to use fresh mint, and canned tomatoes; I used turmeric to color the rice yellow; I also added about half a cup of heavy cream that needed using up. This turned out really good. Thanks!

 
Oct 13, 2009

Yummy yumm yum! I love this recipe. Suprised hubby with it. He is from Pakistan. (and me I am a white girl from the midwest.) This is easy to follow. Only difference I made was cut down on the chilies. I only used one.. otherwise..OUCH! So Delicious!!

 
Feb 19, 2009

Next time I'll use a little less oil, but this was fantastic! No leftovers tonight!

 
May 11, 2005

This recipe is great! Turned out great! Biryani, is an art...you just need to practice once or twice.

 
Sep 15, 2005

Far too much rice and, although the flavour is nice it needs more. The next time I will make only half of the rice and double the garam masala. Otherwise, it was a hit with the family.

 
May 06, 2014

That looks delish

 

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Nutrition

  • Calories
  • 395 kcal
  • 20%
  • Carbohydrates
  • 55.9 g
  • 18%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 16.2 g
  • 32%
  • Sodium
  • 108 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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