Biryani is one of my favourite things to cook and my husband is huge fan of them, however sometimes biryani can be tedious and lengthy to make also can be intimidating to many people but this recipe I have you all sorted out.
Apart from chicken biryani I don’t like to spend more than 45 minutes on cooking because frankly I think it’s just not worth it 😀 so this relatively a quick recipe but a real delicious one.
Do give this recipe a try and I am sure you are going to love it.
- 3 boiled eggs
- 3 boiled potatoes cut in half
- 1 big or ¾ cup onions sliced
- 1 tbsp garlic paste
- 2 tsp ginger paste
- 1 cup yoghurt
- 1 ½ cup 80% cooked rice
- 1 tbsp coriander powder
- 2 tsp or to taste red chilli powder
- 1 tsp or to taste black pepper powder
- ¼ tsp nutmeg powder
- 2 tbsp cooking oil
- 3 or to taste green chillies
- Salt to taste
- 1 bay leaf, 2 black and green cardamoms, a cinnamon stick, a few cloves and black peppercorns
- ½ cup milk
- ½ cup water
Ingredients for layering
- 2 tbsp yoghurt
- 1 tbsp milk
- ½ tsp saffron
- ¼ tsp nutmeg powder
- ¼ tsp cardamom powder
- ½ tsp rose water
- 1 tsp garam masala
- ½ cup freshly chopped coriander
- ½ cup sliced fried onion
- 1 tsp ghee
Brown the potatoes in 1 tsp of oil, keep it aside. Brown the eggs in 1 tsp of oil, keep it aside. Slit the chillies in the half and fry them in half a teaspoon of oil, keep it aside.
From the layering ingredients, mix yoghurt with rose water, nutmeg and cardamom powder. Heat milk with saffron and mix it with yoghurt. Keep it aside.
Heat rest of the oil, add all the whole spices on a low flame. Add in the onion and sauté for 5 minutes till it’s golden brown. Add in the salt, ginger and garlic paste, continue to sauté for 2-3 minutes. Now add all the spice powders and mix well. Add in the yoghurt and fry till the water evaporates and oil comes out.
Add in the browned eggs and potatoes. Toss it well the gravy, making sure they don’t break. Add in the milk and water. Simmer for 2-3 minutes.
The gravy shouldn’t be too dry or watery before you add rice.
Add the first layer of rice, pour half of the yoghurt, saffron mixture. Sprinkle less than half of the fried onions, coriander, a little bit salt and garam masala.
Add the second layer of the rice and repeat the steps. In the top add ghee.
Cover it with a foil and then with a lid. Place this pan in another pan with some water like a Bain Marie method. Keep it on a very low flame for at least 20-30 minutes.
Leave the biryani for at least 1 hour before you serve so the flavours are well mixed in with the rice.
Serve it hot with raita or some gravy.